Thanksgiving isn’t complete without mashed potatoes, and this totally vegan version is as good as any you’ve ever had - I promise. The secret comes in using a ricer on the cooked potatoes, which will help make these airy and cloud-like; we’re also adding a layer of texture to the creaminess via the fried shallots, giving this holiday staple an unexpected, sweet crunch; and finally, be sure to add enough salt to the final product, especially since we’re rolling sans cream and butter, be liberal, but be sure to taste as you go.
