2 1/2 pounds Yukon gold potatoes, peeled & cut into about 2 inch chunks
Reserve about 1 cup of the potato water after cooking
2 tbsp vegan butter
Salt and ground black pepper
Chopped chives or parsley for garnish (optional)
Place the potatoes in a large pot and cover with water. Boil uncovered for 10-20 minutes. After 10 minutes, use a fork and carefully pierce one of the potato cubes. You want them to be very tender but not falling apart.
When the potatoes are cooked, carefully transfer about 1 cup of the liquid into a container that is not plastic. When cool enough to handle, mash with a potato masher. If you don’t have a potato masher, use a large fork and just smash them a little at a time.
Next, add the butter, salt and ground black pepper to taste. If I have some on hand, I like to add a couple of tablespoons of vegan sour cream. Mix well, and add some of the reserved potato water to make them creamier.
Add more salt and ground black pepper if needed.
Good to Know:
Potatoes are rich in vitamin C, which is an antioxidant. Potatoes were a life-saving food source in early times because the vitamin C prevented scurvy. Another major nutrient in potatoes is potassium, an electrolyte which aids in the workings of our heart, muscles, and nervous system.