Easy Dairy-Free Mashed Potatoes

It's a classic kosher conundrum: "Mashed potatoes," muses Giora Shimoni, "go so well with Thanksgiving turkey and gravy, but most mashed potatoes recipes contain butter, milk or cream." So how can kosher keepers enjoy a traditional Thanksgiving menu–especially without resorting to trans fat-laden margarine and faux creamer? Pretty easily, as it turns out. Don't fret about the lack of specific ingredient quantities–personal preference about texture and seasoning vary, so taste as you go, and use (or omit) whatever spices you like best. 

If you like a more rustic texture, boil the potatoes in their jackets, and mash the skins along with the potatoes. If the potatoes are small, you can leave them whole when you cook them.

For better flavor distribution, sprinkle the spices evenly over the potatoes before mixing them in. 

Prefer to avoid soy? Try other dairy substitutes, such as almond or coconut milk. Not sure you'll like the combo? Mix a small splash into a spoonful of potatoes and taste first. You can also use the potato cooking water or a little olive oil to thin and smooth the potatoes. 

Love fresh garlic? Saute a chopped garlic clove (or 3!) in olive oil for about 1 minute, then add the potatoes instead of the garlic powder. Sauteed or caramelized onions also make great additions.