I usually whip my mashed potatoes with my electric mixer to make sure there are no lumps, but traditional mashing is totally okay!

Garlicky

4 large potatoes, cut into quarters (peeling is optional; leaving the skins on will increase your fiber intake significantly)
6 cups water
4 cloves garlic, whole
1/3 -1/2 cup unflavoured soy milk
⅛ cup extra virgin olive oil
1 tbsp dried parsley
sea salt and freshly ground pepper to taste

In a large pot, bring water to a boil and add the potatoes and whole garlic cloves. Cook on medium-high for 8-10 minutes, until potatoes are tender. Drain and transfer potatoes and garlic into a large boil, or back into the pot you cooked them in. Add the soy milk, olive oil, parsley and salt and pepper, and mash well.

Serves 2-4

Mashed Potatoes and Tubers

Try adding two large sliced carrots to the boiling water with the potatoes, and/or 1 cup of your favourite squash, cubed (I recommend butternut), and mash them all together for a sweet and colourful variation on mashed potatoes.

Spicy Mashed Potatoes

Add 1/3 cup hot salsa to the potatoes just before mashing.

Curried Mashed Potatoes

Add 1-2 tbsp curry powder to the potatoes just before mashing.

Herbed Mashed Potatoes

Add 1 tbsp finely minced fresh basil and 1/2 tbsp each finely minced fresh dill and cilantro to the potatoes just before mashing.

Mash ‘n’ Bake

Make mashed potatoes as above (or any of the variations), sprinkle the top with paprika, then transfer to a small, lightly oiled casserole dish and bake in a 400 F oven until the top is nicely browned (about 20 minutes). You can add 1/2 cup chopped and sautéed onion to the mashed potatoes before baking, too.