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Today I am making vegan sour cream mashed potatoes which honestly should not be allowed to be this
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easy and this delicious. This recipe is also perfect for Thanksgiving and trust me no one will
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know it's vegan. If you want to follow along with the recipe on my website, link is below as usual
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So for this recipe you're going to need three pounds of potatoes. I am using Yukon Gold which
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I really love because they're just they have this creamy rich flavor that's delicious but you can
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also use a russet potatoes if you prefer those. And I am using Kite Hill vegan sour cream which
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is the one that I recommend. I have tried a couple of others and honestly this one is just absolutely
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the best like it is spot on with its taste and texture. And we're also going to need some plain
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unsweetened almond milk, vegan butter, chives, and salt and pepper. So let's get started. The first
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thing we need to do is peel and chop the potatoes into one inch pieces. So by cutting the potatoes
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into small pieces what we're doing is enabling them to cook a little bit faster when we boil them
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which coincidentally is the next step. So I'm going to put my potatoes into a large saucepan and cover
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them with water and I'm just going to turn the heat up and let them boil for about 15 minutes or
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until they're fork tender. Once they're soft we're just going to drain the water out and return the
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potatoes back to the pot. I actually like to save my water for my potted herbs because they seem to
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really like my leftover cooking water. And I am just taking a potato masher and mashing the potatoes
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up until they're nice and soft. And I'm adding in half a cup of the vegan sour cream and three
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tablespoons of vegan butter as I continue to mash. Eventually you should have a nice creamy texture
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I'll also add some salt and pepper to taste here and you can add some more sour cream or vegan
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butter if you want to. Now I'm just going to add some of my almond milk. This is optional but it
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will give you an even creamier texture. So I am starting with a quarter cup and you can add up to
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half a cup of the almond milk until you reach the texture that you want. So we're basically done here
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I have transferred the potatoes into these two bowls. I couldn't find my bigger bowl so
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I've got two smaller bowls. What are you gonna do? Anyway all we have to do now is just mix some
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chives in there. I have a quarter cup of chopped chives here and we're gonna take three tablespoons
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so about three quarters of that and mix it in. The other tablespoon is going to be reserved for
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garnish on the top. This is so good. Thank you for watching. I do have more vegan Thanksgiving recipes coming so if you're
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not sure what to make for Thanksgiving that's vegan hit subscribe. Hopefully I can give you
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some inspiration. See you next time
