3 pounds Yukon Gold potatoes, peeled and quartered
1 heaping tablespoon chicken-flavored vegetarian bouillon powder. (I use Osem Natural brand.)
½ cup stick non-hydrogenated margarine (I use Earth Balance) or real unsalted butter for dairy
⅓-1/2 cup extra virgin olive oil
1 to 1½ cups (more or less as needed) non-dairy soy or almond milk (or use half real heavy cream and half milk for dairy)
¼ cup tablespoons fresh chives, finely sliced (optional)
kosher salt and freshly ground pepper, to taste
Instructions
Place potatoes, garlic cloves and bouillon powder in a pot with cold or cool water, bringing to a low boil until tender enough to mash, but not overcooked.
Heat soy, almond or cream/milk mixture and non-hydrogenated margarine (or butter for dairy version) in a small pot over low heat, keeping warm until the potatoes are ready to be mashed or riced.
Pass the potatoes through a ricer, or mash with a masher. (Better results with a ricer!)
Add the extra virgin olive oil; salt and pepper, to taste
Slowly add the cream mixture until a little looser consistency than desired, as the starch will continue to soak up the moisture. Mix thoroughly. Gently fold in the sliced chives, if using.
Transfer to a serving dish.
Recipe by Delicious and Kosher at https://www.deliciousandkosher.com/creamy-mashed-potatoes/