These rustic potatoes aren't smashed perfectly smooth. The skins are left on, which adds nutrients and fiber.

INGREDIENTS | SERVES 6

• 6 Yukon Gold potatoes
• 3 tablespoons olive oil
• 3 garlic cloves, minced
• 2 shallots, minced
• 1 (3-ounce) package dairy-free, vegan cream cheese, softened
• 2–4 tablespoons soy milk
• ½ teaspoon salt
• ⅛ teaspoon pepper

1. Scrub potatoes and cut into 1″ pieces. Bring a large pot of water to a boil. Add potatoes; bring back to a simmer.

2. Simmer 10–20 minutes, or until potatoes are tender when pierced with a fork. Drain, then return potatoes to hot pot.

3. Meanwhile, in small saucepan, heat olive oil over medium heat; cook garlic and shallots. Place pot with hot potatoes over medium heat and, using a fork, mash in the garlic mixture. Leave some pieces of the potato whole.

4. Stir in the cream cheese, 2 tablespoons soy milk, salt, and pepper; add enough milk for desired consistency. Serve immediately. Or you can keep these potatoes warm in a double boiler over simmering water for about an hour.

Calories: 333.76
Fat: 7.35 grams
Saturated Fat: 1.06 grams
Carbohydrates: 60.99 grams
Sodium: 226.04 mg