Bring a pot of salted water to a boil over high heat. Scrub potatoes and cut small ones in half and large ones into quarters. Add potatoes to boiling water and bring back to a boil. Reduce heat to keep potatoes simmering and cook for 15 minutes, or until fork-tender.
Drain potatoes, reserving ¼ cup of the cooking water. Return potatoes to the pot and add oil and ¾ cup of the milk. Mash using a potato masher. If necessary, for a creamy texture, beat in ¼ cup of milk and reserved cooking water. Add salt and pepper to taste.
Transfer to a serving bowl and top with onion and/or sprinkle cheese and/or herbs (if using) over the top.
You’ve Got Options
High-starch potatoes such as russets or Yukon gold are the best choice for this because they cook up fluffy and mash easily.
Chives, basil, thyme, chervil, oregano, or rosemary may be used alone or in combination as a garnish.
Makes 4 Side Servings, Easily Doubled or Halved
6 red or yellow potatoes (about 4 pounds) (see options)
2 tablespoons extra-virgin olive oil
¾ cup unflavored, unsweetened nondairy milk, heated, plus more if necessary
Sea salt and pepper
½ cup finely chopped onion, browned in 1 tablespoon extra-virgin coconut oil
¼ cup vegan parmesan cheese
2 tablespoons chopped fresh herbs (see options)
From “The Reducetarian Cookbook: 125 Easy, Healthy, and Delicious Plant-Based Recipes for Omnivores, Vegans, and Everyone In-Between” by Reducetarian Foundation (Center Street, $21.99). Recipe developed by Pat Crocker. Photo by Ashleigh Amoroso.