RANCH MASHED POTATOES

Ingredients

6 to 7 large Yukon gold or russet potatoes (peeled and cut into 2-inch chunks)

4 to 6 medium garlic cloves zested with a microplane or finely minced

1 1/2 cup (plus a few tablespoons if needed) unsweetened unflavored plant based milk 

3 tablespoons nutritional yeast

2 tablespoons plant-based butter

2 tablespoons onion powder

2 teaspoons garlic powder

4 ounces plant-based cream cheese

About 1/2 cup of fresh minced herbs such as;

3 tablespoons fresh chives or green onion minced (plus more for garnish)

2 tablespoons fresh parsley minced

2 tablespoons fresh rosemary

1 tablespoon fresh thyme

1 tablespoon fresh minced dill (optional)

2 to 3 teaspoons pink Himalayan salt plus more 1 tablespoon for water (very important in mash potatoes)

1/4 teaspoon white pepper 

Instructions

Place potatoes in a large pot. Cover with salted cold water. Place on stove over medium high heat- bring to a boil. Once boiling cook for 10 to 12 minutes until potatoes are fork tender. Carefully drain. Allow the potatoes to drain as you prepare the milk mixture. 

In a small pot on low heat, place the milk, garlic, nutritional yeast, butter, onion powder, garlic powder, salt and pepper bring to a low simmer, stirring a few times. Once warmed remove from heat. Add herbs.

Place the drained potatoes in a large bowl and mash using a potato mashed until all chunks are smashed. Add the warmed milk mixture and cream cheese, mash a few times to ensure smoothness. Then using a whisk or hand mixers on medium to high speed whip until smooth and fluffy. Add more milk if needed. Whip. Taste, add more salt if needed. Serve immediately  garnished with chives or parsley.