Vegan Mashed Potatoes - Hira Rehman @TheCookingChapters

-4 pounds yukon gold potatoes
-1 1/4 cup vegetarian low sodium broth
-2-3 tbsp olive oil
-5 garlic cloves
-1/3 cup vegan mayo
-crushed black pepper
-garlic powder
-dried parsley
-Italian seasoning
-salt to taste

1. Begin by cubing your potatoes and adding them to a pot of salted, cold water with peeled garlic cloves.
2. Boil until the potatoes are cooked through and tender.
3. Drain the water and place back on the stove with low heat and move around your potatoes and garlic to soak up any extra water.
4. Meanwhile mix together in a small bowl your vegan Mayo, olive oil, Italian seasoning, salt, pepper, and garlic powder.
5. Add your cooked potatoes with your broth and bear a hand mixer until most of the lumps have dissipated and fold in your Mayo mixture until creamy.
6. Top with crushed garlic & chive Everybody Eat crackers, more chives, and addition crackers for presentation or scooping!