-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
- Begin by cubing your potatoes and adding them to a pot of salted, cold water with peeled garlic cloves.
- Boil until the potatoes are cooked through and tender.
- 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.
- Meanwhile mix together in a small bowl your vegan Mayo, olive oil, Italian seasoning, salt, pepper, and garlic powder.
- 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.
- Top with crushed garlic & chive Everybody Eat crackers, more chives, and addition crackers for presentation or scooping!