For dinner tonight I made Chipotle Mashed Potatoes.  I served the potatoes with “chicken” nuggets and corn on the cob.  Dessert tonight will be a pumpkin muffin with a scoop of pumpkin ice cream!

Chipotle Mashed Potatoes

Russet Potatoes
Vegan Butter
Soy Milk
Diced Onion
Extra Virgin Olive Oil
Chipotle Chili Powder
Cumin
Cayenne
Sea Salt and pepper

Wash and cut the potatoes into quarters (depending on the side. you want the potato to cook but not be too mushy from the water).

Boil the potatoes in salted water for about 10 minutes (be sure to put the lid on the pot otherwise they wont cook all the way through).

While the potatoes are cooking, sautee the onion in some Extra Virgin Olive Oil until translucent and then add the spices. How much spice you add is up to you.

After the potatoes have boiled, drain the water, put the potatoes back in the pot, add some vegan butter and soy milk and mash with your hand masher. You can use an electric mixer if you’d like, but I like to still have some chunks in my mashed taters–I keep the skins on as well! Thats where the potatoes hide their nutrients! Add more soy milk and vegan butter to get the consistency you like. After that, add the onion mixture, add some more spices to the potatoes. Season with sea salt and pepper to taste!