No Boil Mashed Potatoes (Print Version)

# Ingredients:

01 - 3 lbs Yukon Gold potatoes, cleaned and quartered

02 - 1/2 cup unsalted vegan butter

03 - 8 cloves garlic, very finely minced or pressed

04 - Few sprigs thyme

05 - 1 1/4 cups unsweetened almond milk

06 - Sea salt to taste

07 - Freshly ground black pepper to taste

# Instructions:

01 - Heat the unsalted vegan butter in a Dutch oven. Add the garlic and cook for 30 seconds to 1 minute until fragrant.

02 - Add the thyme sprigs, Yukon Gold potatoes, and almond milk. Stir until well combined.

03 - Cover the Dutch oven and cook on medium heat for 20 minutes or until the potatoes are tender.

04 - Mash the cooked potatoes with a potato masher until smooth and lump-free.

05 - Season with sea salt and freshly ground black pepper to taste. Serve warm and enjoy.

# Notes:

01 - Yukon Gold potatoes have naturally thin skins, making this recipe no-peel. For thicker-skinned varieties, peel them for a smoother texture.

02 - Enhance flavor by adding vegan parmesan cheese, non-dairy shredded cheddar, plant-based bacon, dairy-free sour cream, or chopped green onions.

03 - Store leftover mashed potatoes in an airtight container in the fridge for 3 to 5 days. Reheat with plant-based milk to maintain creaminess and stir frequently for even heating.

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