Creamy Vegan "Sour Cream" Mashed Potatoes

Instructions

1. Place your potatoes in a large pot or saucepan and cover with water. Bring to a boil and boil for about 15 minutes, until the potatoes are fork-tender.
2. Drain the potatoes, then return them to the pan and mash them using a potato masher.
3. Add in the sour cream and butter as you continue to mash the potatoes.
4. Add salt and pepper to taste. You can also add more butter or sour cream to achieve your desired flavor. Mix well.
5. Add non-dairy milk gradually until you reach the texture and consistency you want (optional). Add about 3/4 of the chives (3 tablespoons). Stir everything well.
6. Transfer the potatoes to a serving dish and garnish with the remaining chives. Top with additional sour cream, if desired.

Russet potatoes are more commonly used for "classic" mashed potatoes, but I love the flavor and creamy texture of Yukon gold potatoes in this recipe! Use whichever one you prefer.

If you're a garlic fan, you can also add roasted garlic to these potatoes (the flavor works better with Russet potatoes). See instructions for roasting garlic in the intro text for this recipe.

Leftovers: Store in an airtight container in the refrigerator.

Reheat: Reheat in a pan on the stove over medium-low heat, adding non-dairy milk to keep it from drying out.