2 pounds organic Yukon Gold, peeled and cut into 1-inch chunks
2 tsp Salt to taste
1/2 cup almond milk
¼ cup extra-virgin olive oil
2 TBSP garlic powder
Bring water to a boil in a large saucepan. Add potatoes, 2 teaspoons salt and cook at a brisk simmer until potatoes are tender, about 15 minutes.
Drain potatoes. Remove skin or you can leave it on.
Mash potatoes and add garlic powder. Beat in olive oil and then thin to desired consistency with almond milk.
Check for desired taste and serve
2 1/4 cups vegetable broth
1/4 cup all purpose flour
1 cube vegetable bouillon
salt to taste
Combine all ingredients in a medium-sized saucepan. Cook, stirring, over medium-high heat until gravy boils and thickens. Check seasonings and add more as needed.
Reduce heat and simmer, stirring often, for about 5 minutes.
If it's too thick, add additional broth or non-dairy unsweetened milk to thin.
Garnish with Scallions for added flavor!