Ingredients

The following ingredients have 4 Servings
  • 1.5 lbs red or yellow potatoes (diced)
  • 4 cups water (approx.)
  • 1/2 cup plain almond milk (separated)
  • 1/4 cup vegan butter
  • 1/2 tsp garlic powder
  • salt and pepper (to taste)
  • chives (chopped (optional))
  • 1/3 cup corn starch
  • 3.5-4.5 cups water (separated)
  • 2 tbsp Better Than Bouillon Vegetarian Chicken Flavor
  • 1/8 tsp poultry seasoning
  • 1/8 tsp white pepper
  • pepper (to taste)

Instruction

  • Cut potatoes into equal size pieces. Add to a large pot and pour in water until potatoes are covered. Place on stove and bring to a boil, stirring occasionally.
  • While potatoes are cooking, make the gravy. Combine corn starch and 1/2 cup water in a bowl and whisk until combined and corn starch is dissolved.
  • In a sauce pan combine bouillon, 3 cups water, poultry seasoning and white pepper. Bring to a boil over medium high heat, whisking frequently. Once it begins to boil, add corn starch mixture and decrease heat to low. Whisk frequently until gravy begins to thicken.* Add pepper to taste. Leave on low heat until ready to serve, stirring occasionally.
  • When potatoes are tender (approx. 30 mins) remove pot from heat and drain. Add drained potatoes back to the pot. Add butter and 1/4 cup milk. Use a potato masher to break apart potatoes and incorporate the butter & milk. Add an additional 1/4 cup milk and continue to mash until potatoes are smooth (or until desired consistency is reached).
  • Add garlic powder, salt and pepper and stir with a wooden spoon to combine.
  • Transfer potatoes to a serving dish and top with chives. Serve with hot gravy.
  • Enjoy!