Ingredients
- 4 pounds Yukon Gold potatoes, quartered
- 2 teaspoons salt, plus more to taste
- 4 tablespoons dairy-free butter
- 3/4 cup dairy-free cream cheese
Instructions
- Place the potatoes in a large pot and cover with cold water. Stir in the salt.
- Bring to a boil. Once boiling, reduce the heat slightly and cook until the potatoes can easily be pierced with a fork, about 15 to 20 mins.
- Once cooked, drain and mash the potatoes well with a potato masher or ricer.
- Melt the butter and cream cheese in a small pan on medium heat (the cream cheese won't fully melt).
- Once melted, stir the butter and cream cheese into the potatoes until smooth and fluffy.
- Season to taste with salt and serve.