These vegan mashed potatoes were the undercover stars of Rosh Hashanah dinner - so delicious that nobody guessed they were dairy-free! The best part was that they could be made ahead but still tasted perfectly smooth and creamy. Major time saving win. If you’re not plant based or dairy free, use the same quantities of real stuff and enjoy.

Ingredients:

• 10 lbs Yukon gold potatoes

• 4 cloves garlic, minced

• 12 TBS vegan butter (such as Earth Balance)

• 2 cups unsweetened soy milk

• 8 oz vegan sour cream (such as Tofutti)

• Sea salt, to taste

• Fresh chives, chopped, for garnish

Instructions:

1. Prepare the Potatoes:

   • Peel and cut the potatoes into 1-inch chunks. (depending on my lazy level, I sometimes do not peel and they're just as good)

   • Place the cut potatoes and minced garlic in a large stock pot.

   • Add 1 tablespoon of sea salt and cover with cold water, at least 1 inch above the potatoes.

2. Cooking the Potatoes:

   • Bring the pot to a boil over high heat, then reduce to a simmer.

   • Maintain a steady boil for 10-15 minutes, until a knife inserts easily into the potatoes.

   • Once cooked, drain the potatoes thoroughly.

3. Dry the Potatoes:

   • Important: Pan dry the potatoes!!! This is the step that makes them smooth not sticky!!

   • Immediately after draining all water, return them to the hot stockpot and place back on the burner with the heat turned to low.

   • With oven mitts, hold the pot handles and gently shake it over the burner for about 1 minute to cook off any remaining steam.

4. Prepare the "Butter" Mixture:

   • While the potatoes are boiling, heat the vegan butter, soy milk, and 2 teaspoons of salt in a saucepan over medium heat until melted. Avoid boiling. Set aside for later.

5. Mash the Potatoes:

   • With the potatoes off the heat, use a potato masher to mash them to your desired consistency.

6. Combine and Season:

   • Gradually pour half the butter mixture into the mashed potatoes, folding it in until fully absorbed. Repeat with the remaining mixture.

   • Gently fold in the vegan sour cream until just combined, being careful not to overmix.

   • If the mixture is too thick, add a bit more warmed soy milk to reach your desired consistency.

   • Taste and adjust the seasoning with more salt or pepper if needed.

7. Garnish and Serve:

   • Sprinkle with freshly chopped chives for a pop of color and flavor.

   • Serve immediately, or let the mashed potatoes cool and store them covered in the refrigerator for 4-5 days.

   • To reheat, add a little extra soy milk to bring back the creamy texture.

Enjoy the comfort of these mashed potatoes at your next holiday feast or cozy dinner at home!