Ingredients

The following ingredients have 6 Servings
  • 4 pounds Yukon gold potatoes
  • 4 ounces dairy-free (vegan) cream cheese, your favorite variety any brand
  • 1/2 cup dairy-free milk
  • 2 tablespoons dairy-free butter
  • 1 teaspoon sea salt
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon dairy free butter (- for garnish)
  • 1/4 teaspoon paprika (- for garnish)

Instruction

  • Lightly butter a large casserole (I used an 8" x 12") or two smaller ones that are about 8"x 8".
  • Peel and cut the potatoes into quarters.
  • Place in a large saucepan and cover with water.
  • Bring to a boil and then turn down to medium-high, crack the lid, but keep it at a low boil.
  • Cook about 15 minutes or until you can easily pierce the potatoes with a fork.
  • Drain and put the potatoes back into the pan.
  • Mash with a potato masher.
  • Add the remaining ingredients and mix well.
  • Put into the prepared casserole or casseroles.
  • You can freeze or refrigerate at this time.
  • Bake at 350° for 30 minutes.