Lindsay's Mashed Potatoes

2 lbs. russet potatoes
1 lb. yukon gold potatoes
1 tsp salt
1 cup non-dairy milk
1/4 cup non-dairy margarine
3/4 tsp dried minced onion
1/4 tsp dried garlic
1/2 tsp red pepper flakes
1/4 tsp smoked paprika
salt and pepper to taste

Slice the potatoes into equal-sized chunks and add them to a large pot.  Cover the potatoes with cold water and add the teaspoon of dried onion and teaspoon of salt.  Cover the pot and bring to a boil over high heat.  Once the water boils, reduce the heat slightly (the water should be agitated, but not at a rolling boil) and cook for 20-22 minutes, until the potatoes can be easily pierced by a fork. Drain the potatoes and then return them to the pan for around 30 second, stirring constantly until somewhat dry.

Remove the pot from the heat and add the non-dairy milk and margarine and mash only until any large chunks are broken up (don't overmash).  Mix in the remaining minced onion, red pepper flakes, dried garlic, and chili powder and add salt and pepper to taste.

Mashed Sweet Potatoes

4 lbs. sweet potatoes (around 8 medium)
2 tbsp olive oil
1 tsp dried thyme
1/2 tsp rubbed sage or dried cut rosemary
1/2 tsp salt
non-dairy milk as needed

Scrub the potatoes and use a fork or knife to prick holes in each. Bake on a foil-lined pan at 350F for 90 minutes, then remove from the oven and let cool for 15-20 minutes. Peel the potatoes and place in a large bowl and add the olive oil, herbs, and salt.  Use a fork or potato masher to mash to desired consistency, adding non-dairy milk as needed.  Serve as is or spoon into a baking dish and bake uncovered at 400F for 20 minutes.

For sweet rather than savory: substitute dairy-free margarine for the olive oil and add some combination of the following instead of the herbs: maple syrup, brown sugar, allspice, cinnamon, ginger, or nutmeg.

Colcannon

2 lbs. yukon gold potatoes*
3 cups (lightly packed) kale or spinach
2 tbsp non-dairy margarine
2 tbsp olive oil
1 tbsp minced garlic
1 tsp dried thyme (optional)
non-dairy milk
salt and pepper to taste

Clean and cube the potatoes into 1-inch chunks and cook in heavily salted boiling water until tender, around 12-15 minutes. While the potatoes cook, heat the margarine and oil over medium-low heat and cook the garlic for one minute. Add the kale/spinach and cook for 5-10 minutes (less for the spinach, longer for the kale), stirring occasionally.

When the potatoes are done, drain and add back to the pot.  Add the kale/spinach and any remaining oil in the pan and mash with a potato masher, adding enough non-dairy milk to reach the desired consistency. Add  the dried thyme (if using) and salt and black pepper to taste.

*Or a mix of 11/2 lbs. russets and purple potatoes and 1/2 lb. red potatoes.