The best mashed potatoes I’ve ever had. 2 lbs russet potatoes 2 lbs Yukon gold 1 head garlic 1 tbsp evoo 1 1/2 cup non-dairy milk 2 sprigs fresh rosemary 2 springs fresh thyme 2 tbsp miso 1/3 cup v butter 1 tsp sea salt 1 tsp white pepper 1 tsp black pepper Bake potatoes and roast garlic head in oven. Add milk to pot, together with rosemary and thyme and let it get warm. Place cooked potatoes in food mill or ricer along with roasted garlic Add miso and melted butter to potatoes until evenly coated. Then, add herb infused milk. Stir until potatoes are creamy and flavorful. Season with salt and peppers. Sprinkle with more herbs and add another tap of butter. For full, detailed recipe, including all my tips on how to make these in fact the best mashed potatoes, head to the link in my bio under “Vegan Holiday Recipes” or comment “recipe.” #mashedpotatoes #veganholidayrecipes