This recipe is delicious, comforting, and filling. And what is Thanksgiving without multiple kinds of mashed potatoes?! Ingredients 3lbs red potatoes, diced herbs of choice - I used parsley, dill, chives, and green onions chopped very fine 4 cloves garlic, minced 1 Tbs vegan butter 1 cup unsweetened almond milk sea salt & pepper Instructions Over med-high heat, fill a large pot or dutch oven almost to the top with sea salted water. Add potatoes and let cook until soft, about 15mins. While the potatoes are cooking. Melt your butter in a small sauce pan and add minced garlic. Cook for just a minute or so until garlic is fragrant then remove from heat. When your potatoes are done cooking drain the excess water from the pot. Then add butter, garlic, almond milk, sea salt and pepper to taste and use a stick blender to process the ingredients until desired texture is achieved. You could also use a food processor or potato masher. If you like your potatoes extra smooth then blend longer, if you like a "chunkier" style mashed potato then stop when desired texture is achieved. Finally, use a large wooden spoon to stir in your chopped herbs and add sea salt & pepper as needed to taste. Serve in a large baking dish and enjoy the herby, garlicky goodness and all the health benefits to go with it!