These mashed potatoes are luscious, creamy, and rich--but without any butter or oil! The flavor comes from the nutritional yeast and powdered vegetable broth.
Wash potatoes and scrub off any eyes or bad spots. Depending on your preference you can either peel the potatoes or leave the skins on.
Dice potatoes into cubes 1 inch cubes. Place potatoes medium sized pot and add enough cold water to cover the potatoes with 1 inch of cold water.
Bring to a boil for roughly 10 minutes or until potatoes are fork tender. Drain in a colander and let the potatoes steam for a few minutes. While the potatoes are steaming, add plant milk and and all of the other ingredients to the warm pot. (Turn the heat off, but keep the pot on the warm burner for the rest of the preparation so that the mashed potatoes don't get cold.)
Return potatoes to the pot. Stir to combine with warmed liquid and seasonings.
Mash with a potato masher or hand mixer until you reach your desired creaminess. (I like mine extra creamy but some people prefer chunky. You do you!).
If the potatoes seem too dry, add more plant milk, a little at a time. If the there is too much liquid, cook the mash over a low heat, stirring with a wooden spoon to keep them from sticking to the bottom of the pan.
If you prefer to use liquid vegetable broth, simply reduce plant milk by half, and add ½ cup liquid broth instead of powdered broth.
Unlike cooking pasta (where you boil the water first), when cooking potatoes, you want to start with cold water and bring everything to a boil at the same time.