Things You'll Need:
- Plain soy milk or rice milk
- • White baking potatoes (about 6 medium size)
- • Soy spread
- • Herbs, spices, salt, pepper
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Step 1
At your local supermarket, purchase a pint of plain soy milk or rice milk. Unless you want vanilla-flavored potatoes, stick with the plain or the original flavor, which is somewhat nutty, but shouldn't add noticeable flavor to your mashed potatoes. Also purchase a small tub of soy spread or soy butter - look for a label that says "vegan" or "lactose-free" so you know there is no dairy in it. Under the ingredients, it also should not say "contains milk products" - so be sure to read the labels to make sure the soy butter you purchase is truly dairy free. Soy milk and rice milk are already dairy-free.
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Step 2
Prepare your potatoes as you usually would for mashing. Wash, peel (if you don’t want the skins on, or you can leave them on if you prefer), cube and simmer them until soft. Be careful to just cover your cubed potatoes in water to simmer - otherwise, if you overfill your pot, you'll have to drain the excess water to prevent watery mashed potatoes.
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Step 3
Start to mash your potatoes to somewhat lumpy consistency and texture. Only mash the potatoes part way - don't completely mash them up just yet.
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Step 4
Spoon out a large dollop or two of soy butter or soy spread. Add your seasonings to taste (salt, pepper, garlic, any herbs and spices you like). Mash your potatoes to the desired consistency, while mixing in the soy spread and the seasonings.
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Step 5
Pour a dollop or two of plain soy milk or rice milk, to the desired thinness of the potatoes. Take a large spoon and and mix it all up really well, to make sure the soy butter is melted and the soy or rice milk is spread throughout your potatoes.
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Step 6
Let sit for a few minutes to cool and to settle. If you like, add a sprinkle of parsley or oregano to the top of your mashed potatoes, as a garnish and seasoning.
