Spinach and Onion Mashed Potatoes

This is the perfect choice for your vegan guests.

Prep time: 20 minutes

Cook time: 30 to 35 minutes, Serves: 12

1/2 cup butter or buttery spread

2 cups chopped onion

4 cloves garlic, minced

4 lbs. russet potatoes, cut into 2-inch chunks*

1 1/4 cups Original Unsweetened Almond Breeze or milk

1 cup vegetable broth

1 (16-oz.) bag frozen chopped spinach, thawed and squeezed dry

2 teaspoons sea salt or to taste

Pepper to taste

Melt buttery spread in a large skillet over medium heat. Add onion and garlic and cook for 15 minutes or until very soft and lightly browned, stirring frequently. While onions are cooking, boil potatoes in a large pot of water for 10 to 15 minutes or until tender when pierced with a fork; drain well and place back in pot. Mash potatoes while still warm, then stir in 1 cup almond milk, broth, spinach, salt and onions; season with pepper. Add additional almond milk if needed. Place back on burner and cook only until heated through, stirring frequently. Season with pepper and additional salt, if desired.  Potatoes may be prepared 2 to 3 days in advance and stored tightly covered in the refrigerator. Add additional broth to thin as necessary. Makes 12 servings.

*If skins are thick, peel or partially peel potatoes before cutting.