Finally...Awesome Homemade Mashed Potatoes!
10 small to medium sized russet potatoes, peeled and cubed
1/4 cup red onion, finely diced
2 tablespoons parsley, finely chopped
2 tablespoons garlic, finely chopped
1 tablespoon olive oil
4 tablespoons vegan butter
1/2 cup vanilla nondairy milk
fresh cracked pepper, to taste
seasoned salt, to taste
1. Boil potatoes for about 15 minutes, or until tender. Saute onion, parsley, and garlic in a fry pan with olive oil for about 2 minutes or until onions are translucent. Take off heat.
2. When potatoes are done cooking, drain them and put them back into the pot you were using to boil them. Add sauteed veggie mixture. Take a hand held electric mixer to potatoes for about 2 minutes on low speed until there's minimal lumps.
3. Add vegan butter and "milk" and continue to mix on low speed until smooth and creamy.
4. Add lots of fresh cracked pepper and tons of seasoned salt, to taste; whip a bit more with mixer.
Super duper yum!
Source of recipe: I wrote this recipe.