“Here’s the most important thing you need to know about making vegan mashed potatoes: Even if you decide to vegan-ize your favorite recipe, skip all the non-dairy milks. Don’t run around town looking for oat milk (it always seems to be sold out anyways), don’t be disappointed by pea-protein milk, or overwhelmed by the flavor of coconut milk. Instead, reserve a few cups of the cooking water used for the potatoes before draining them. Then, when you go to mash, add a little bit of cooking water to give the finished mashed potatoes their creamy texture. Keep adding until you reach your desired consistency.”

And here is my healthy take on a mashed potato recipe:

MODERN DAY FOX MASHED POTATOES

Water (reserve 1 cup of cooking water after potatoes are boiled)
2 tsp plus 1/2 tsp garlic powder
1 tsp onion powder
4 large russet potatoes, peeled
1 tablespoon vegan butter (I recommend Earth Balance)
1 tsp salt (more or less, if desired- I used 1.5 tsp)

INSTRUCTIONS:

Peel and chop potatoes into 3 inch chunks.

Bring water to a boil in large sauce pan.

When water comes to a boil, add potatoes, 2 tsp garlic powder, and 1 tsp onion powder.

Boil potatoes for roughly 15 minutes, or until softened and easily to break apart with a fork.

Remove from heat. Before draining, remove about a cup of cooking water and set aside.

Drain remaining water from potatoes and return to sauce pan.

Using potato masher or ricer, mash potatoes until smooth. Be careful using a mixer as it can make your potatoes gummy. Add 1/2 cup cooking water as you mash, and then add in 1/4 cup increments as needed.

Stir in one tablespoon vegan butter, 1 tsp salt, and 1/2 tsp garlic powder. Make sure seasonings are completely blended into potatoes. Add additional salt, if desired.

Serve, and enjoy!

Here is a video tutorial for you: