| 4 | 32 | 146 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 12 min | 20 min | 10 |
| 8 medium | Russet potato (large or equivalent red or white potatoes) |
| 1 1/2 cup | Soy milk, unsweetened |
| 1 tsp | Sea Salt |
| 1 dash | Black pepper (generous twists of) |
| Garden Gravy |
1. Wash potatoes and remove any blemishes. Leave skin on for nutrient value.
2. Boil potatoes until they are soft and begin to break when a fork is inserted.
3. Drain potatoes and return them to the pot.
4. Add unsweetened almond milk, salt, and pepper.
5. Blend with an electric mixer, smash with a potato masher, or stir and smash with a large fork or baking spoon. The tool you use to mash will determine the consistency of your mashed potatoes. These are good blended smooth with the electric beater and are equally as good mashed with a kitchen fork and enjoyed slightly chunky.
| Milk Alternative | 0.4 |
| Vegetables | 0.8 |
