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Feasting With FARE: Creamiest Mashed Potatoes

A top-9 free classic with a secret ingredient to make it even better.

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  • 2 ½ pounds Yukon Gold Potatoes  
  • 4 tbsp vegan butter*
  • ¼-½ cooking water from the potatoes
  • Salt & pepper to taste 


  • 1 clove minced garlic 
  • 1 tbsp chopped chives  

*Click here for substitution options


  1. Peel or not the potatoes and cut into large chunks. Place in a large pot and fill with water till the potatoes are just covered. Bring to a boil. Sprinkle in a big pinch of salt. Reduce heat to medium so that the water is a soft boil. Cook until the potatoes are fork tender, about 20 minutes. 
  2. Drain the potatoes, reserving about a cup of cooking liquid.  
  3. In the warm pot, return the potatoes and mash. Fold in the butter and add a pinch of salt and pepper and garlic if you like. When the potatoes are about half mashed, begin to slowly add some cooking liquid until you reach your desired consistency.
  4. Serve warm topped with chives.
Mashed potatoes

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