Creamy Vegan Mashed Potatoes

• 3 pounds yukon gold potatoes (peeled, medium dice)
• ½ cup vegan butter (melted)
• 1 cup unsweetened soy milk (warmed)
• 2 teaspoons kosher salt
• 1 teaspoon black pepper (coarse, freshly ground)

Instructions

1. Cook the Potatoes: Place the potatoes in a large pot and cover with cold salted water. Bring to a boil over medium-high heat and cook for 15–20 minutes, or until the potatoes are fork tender. Drain thoroughly and return them to the warm pot for 2–3 minutes to allow excess moisture to evaporate.3 pounds Yukon Gold potatoes
2. Warm the Cream Base: While the potatoes cook, gently warm the soy milk and melted vegan butter together in a small saucepan. Do not boil.½ cup vegan butter, 1 cup soy milk
3. Mash the Potatoes: Mash the potatoes with a potato masher or potato ricer until mostly smooth.cooked potatoes
4. Finish the Potatoes: Gradually fold the warm soy milk mixture into the potatoes until creamy. Season with the kosher salt and black pepper, adjusting the consistency with a little additional warm soy milk if necessary.prepared cream base, 2 tsp kosher salt, 1 tsp black pepper
5. Serve: Transfer to a serving bowl and serve immediately.