Mashed potatoes are easy and delicious, and obviously a thanksgiving staple.
- 4 large gold yukon potatoes
- almond milk
- earth balance
- curly parsley
Chop your potatoes into chunks (peel if you like, but it’s a lot faster and healthier if you don’t) and boil in a pot with a little salt them until they’re mashable. You can test this by taking one out of the pot and mashing it with a fork to check the tenderness. Drain and return to the pot, adding a small amount of almond milk and earth balance at a time. Keeping mashing and adding almond milk and earth balance until ideal creaminess is achieved! Top with fresh parsley. It’s impossible to mess up, I promise.