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  • Prep-time: / Ready In:
  • Serves 6

Ingredients

  • 2 ½ pounds russet potatoes (approximately 2-3 large russet potatoes), peeled and cut into large chunks
  • Low-sodium vegetable broth
  • Sea salt to taste

Instructions

  1. Place the potatoes in a large saucepan. Add vegetable broth to cover by 2 inches. Bring to a boil over high heat.
  2. Reduce the heat to medium and cook, uncovered for 20 to 25 minutes, until the potatoes are tender.
  3. Remove the pan from the heat and drain off all but ½ cup of any remaining vegetable broth.
  4. Mash the potatoes to the desired consistency, adding more of the vegetable broth as needed.
  5. Season with salt.

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about the author

Del Sroufe

Chef Del Sroufe is co-owner and executive chef of Wellness Forum Foods, a whole-food, plant-based meal delivery and catering service in Columbus, Ohio. He is the author of Forks Over Knives – The Cookbook and Better Than Vegan. Del teaches cooking classes and helps people transition to a healthy plant-based diet.

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