These are really good. I’d be lying if I said they wouldn’t be better with sour cream. But they are good. My milk-allergic toddler loves them!
Chop 2 lb baby red potatoes, or idaho white. I leave them peeled. Put in pot with water and bring to boil. Cook until tender and drain. Add about 3/4 cup of rice milk or chicken broth. Add a generous amount of salt and pepper. Add 2T dairy-free butter (Smart Balance Organic Whipped is my choice.). Then drizzle in a little olive oil and mash all together until your desired level of lumpiness. Serve hot.