Chipotle Mashed Potatoes (Vegan Friendly)

• 2 lbs red potatoes, peeled and cubed (about 8-10 potatoes)
• 2 teaspoons salt
• 2 tablespoons olive oil (or your favorite butter substitute) or 2 tablespoons butter (or your favorite butter substitute)
• 2 -3 chipotle chiles in adobo, finely minced
• 2 cloves roasted garlic, minced (CG preferred roasting the garlic for this recipe)
• 14 cup mayonnaise
• 14 cup Mexican crema (can sub creme fraiche, sour cream, plain yogurt or your favorite vegan substitute equivalent)
• 2 tablespoons nutritional yeast (optional)
• fresh cilantro, chopped
• fresh lemon wedge

1. Bring a large pot of salted water to the boil.
2. Add the potatoes and boil until very soft-about 15-20 minutes.
3. While the potatoes are boiling, mince the chipotle peppers and garlic.
4. Once the potatoes are done cooking, drain.
5. Add the salt, olive oil and/or (vegan) butter, minced chipotle peppers, garlic, (vegan) mayonnaise and crema mexicana or plain yogurt.
6. Mash everything together with a potato masher, or to make your potatoes smoother use an immersion blender.
7. Taste test.
8. For a creamier consistency add more mayonnaise, crema or (soy) yogurt.
9. Tip for the vegans: Make the potatoes taste a little cheesy by adding in nutritional yeast and/or a handful of your favorite shredded (vegan) cheese.
10. I did not test this recipe with either nutritional yeast or cheese.
11. Serve hot with fresh cilantro and lemon wedges for garnish.
12. Servings are estimated.

red potatoes, salt, olive oil, chiles, garlic, mayonnaise, creme fraiche, nutritional yeast, fresh cilantro, fresh lemon

Taken from www.food.com/recipe/chipotle-mashed-potatoes-vegan-friendly-489950 (may not work)