Mashed potatoes...yum! Leaving the skins on adds extra nutrients and makes a tasty, rustic bed for gravy.
4-5 medium potatoes (russet, red, yellow, Yukon Gold)
2-3 T non-hydrogenated spread
3/4 - 1 1/2 cups of non-dairy milk or vegetable broth
1 1/2 tsp salt, or to taste
Dice the potatoes into 1 inch pieces, leaving the skins on. Place in a large stock pot and cover with water. Bring to boil. Lower the temperature and simmer, uncovered, for 15-20 minutes, or until the potatoes are fork tender. Drain. Put the potatoes back into the pot and add the spread, salt and half of the non-dairy milk. Using a potato masher, mash until smooth and creamy. Add more liquid as needed.
For garlic mashed potatoes toss in a clove or two of crushed garlic when the potatoes are boiling.
Parsley and dill are also tasty additions to this dish.