4 to 6 medium russet potatoes, cubed
2 teaspoons salt
4 tablespoons vegetable oil
3 cloves garlic, crushed
2/3 cup plain nondairy milk (I use soymilk)
vegan margarine, to taste
1. In a pot, place cubed potatoes and salt. Fill with water until there is 3/4" water covering the surface of potatoes. Over high heat, boil until tender. Strain.
2. Place oil and garlic in blender. Puree for 10 to 15 seconds.
3. Pour garlic oil into potatoes. If any garlic skins are present, discard. Add nondairy milk and mash until smooth. Serve hot with vegan margarine.
Source of recipe: I wrote this recipe.