By Rissa Miller, Senior Editor Vegetarian Journal

(Serves 4)

5-6 Yukon Gold potatoes, skins-on, cubed

½ cup to ¾ cup potato cooking liquid

½ cup unsweetened, unflavored vegan milk

Salt and pepper, to taste

Add cubed potatoes to a large cook pot and cover with water. Bring to a boil and cook for 30-40 minutes, until potatoes are fork-tender. Put aside 1 cup of cooking liquid before draining potatoes. Once drained, return cooked potatoes to cook pot and add ½  cup cooking liquid and ½  cup vegan milk. Using a potato masher, sturdy fork or electric mixer, mash the potatoes and blend with liquid to desired texture. If smoother, creamer texture is desired, add more of the cooking liquid and re-mash. Season to taste with salt and pepper. Serve warm.

Cook’s Note: These potatoes are wonderful with various add-ins such as a teaspoon of garlic powder or onion powder, chopped fresh parsley or chives, or even a palm full of nutritional yeast.