Mashed Potatoes

Ingredients:
For the Mashed Potatoes:
4 large potatoes, peeled and diced
2 tablespoons of vegan butter or olive oil
1/2 cup of non-dairy milk (such as almond or soy milk)
Salt and pepper to taste
For the Vegan Mushroom Cream Sauce:
1 tablespoon of vegan butter or olive oil
1 medium onion, chopped
8 oz of mushrooms, sliced
3 cloves of garlic, minced
1 cup of vegetable broth
1/2 cup of non-dairy cream (such as coconut cream or cashew cream)
2 cups of spinach leaves
Salt and pepper to taste
Instructions:
Start by boiling the diced potatoes in a large pot of salted water until they are fork-tender, about 10-12 minutes.
While the potatoes are cooking, heat up the vegan butter or olive oil in a large saucepan over medium heat.
Add the chopped onion and cook until softened, about 5 minutes.
Add the sliced mushrooms and minced garlic and cook until the mushrooms have released their liquid and are tender, about 8-10 minutes.
Pour in the vegetable broth and bring to a simmer. Let it cook for about 5 minutes, then add the non-dairy cream and stir to combine.
Add the spinach leaves and cook until wilted, about 2-3 minutes. Season the sauce with salt and pepper to taste.
Once the potatoes are done, drain them and return them to the pot.
Mash the potatoes with the vegan butter or olive oil and non-dairy milk until smooth. Season with salt and pepper to taste.
Serve the mashed potatoes in bowls, topped with the warm vegan mushroom cream sauce and some additional chopped spinach, if desired. Enjoy!