Ingredients

The following ingredients have 4 Servings
  • 3 lbs russet potatoes (peeled and chopped)
  • 1/3 cup non-dairy milk (unsweetened)
  • 4 oz vegan cream cheese
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp seasoning salt (or to taste)
  • pepper (to taste)
  • 2 tbsp fresh chives (chopped)
  • 6 tbsp vegan butter
  • 2 sprigs fresh thyme
  • 2 bunches fresh sage

Instruction

  • Place potatoes in a large pot. Cover with water and bring to a boil. Lower heat to medium and simmer until potatoes are fork tender (approx. 25 minutes). 
  • While the potatoes are cooking, prepare the brown butter. Add butter to a pan over medium heat. Once the butter melts, add the thyme and sage to the pan. 
  • Stir the butter every minute or so. The butter will begin to foam and then it will slowly turn brown. Continue to watch it and stir until there are brown specks in the bottom of the pan and the butter has a nice golden color. Remove the thyme and sage from the pan.
  • Pour the butter into a bowl and set aside until ready to use.* Be careful, it may sizzle as you pour.
  • When the potatoes are done, drain them and place the empty pot back on the stove. Place the drained potatoes in the pot along with the milk, cream cheese, garlic powder, onion powder, seasoning salt, pepper and 2 tbsp of the brown butter**. Using a hand masher, mash the potatoes until they are creamy and there are no more chunks. 
  • Add the chives and stir to combine with a wooden spoon. Taste and adjust seasonings as needed.
  • Transfer to a serving dish. Top with remaining brown butter and serve.