3 pounds Yukon gold potatoes, unpeeled, diced into 1” cubes
1 cup Whole MALK
½ cup salted vegan butter
1 tsp Sea salt
3 tsp chives, thinly sliced
Directions
Preheat the oven to 350°F. Place the garlic on a piece of foil, drizzle with 1 teaspoon of the oil, wrap and roast until very tender, about 30-40 minutes.
Meanwhile, put the diced potatoes in a large saucepan. Submerge by 1 inch with cold water and bring to a boil. After, reduce heat to a simmer, then cook until the potatoes become fork-tender, about 20 minutes. Strain, then return the potatoes to the saucepan.
Add the roasted garlic, Whole MALK, vegan butter, and salt to the potatoes. Mash with a potato masher until smooth, or to desired consistency. Add additional Whole MALK to loosen if necessary.
Lastly, fold in the chives and season to taste. Transfer the mashed potatoes to a serving bowl, garnish with additional herbs, then serve. Enjoy!
Gums, oils, fillers—and everything else on their labels—don’t belong in milk, or your body. We leave them out on purpose because it tastes and feels better without them.
