MASHED POTATOES WITH SOUR CREAM AND CHIVES (SERVES 4)
You can make delicious veganized mashed potatoes by simply swapping out the dairy butter and milk for nondairy versions, or you can go all out and add some vegan sour cream and minced chives.
Yukon Gold or russet potatoes
peeled and cut into 2-inch chunks
plain unsweetened nondairy milk
store-bought or homemade (see below), heated
store-bought or homemade (see above), softened
or to taste
vegan sour cream
store-bought or homemade (see below)
minced fresh chives
Place the potatoes in a large pot with enough cold salted water to cover. Bring to a boil over medium-high heat and cook until the potatoes are tender when pierced with a fork, about 20 minutes. Drain the potatoes, return them to the pot, and mash with a potato masher. Mix in the milk, butter, and salt. Add the sour cream and chives and continue to mash until all of the ingredients are well mixed and the potatoes are smooth. Serve hot.