Serves 4

We scale this up for our veggie thanksgiving, and it is a fan favorite. We use Miyoko’s vegan butter and serve with Shiitake Cashew Cream Gravy.

8 medium potatoes·

a massive amount of garlic (if tolerant)

1 to 3 tablespoons extra virgin olive oil

½ tablespoon truffle oil *optional

Sea salt and ground black pepper to taste

Bring a large pot of salted water to a boil. Add potatoes and garlic and cook until very tender, about 10 minutes. Reserve 1/4 cup of the cooking liquid and then drain well and transfer to a food processor. Add oil and reserved water, 1 tablespoon at a time, and puree until smooth (or mash with a potato masher). Season with salt and pepper and herbs to serve.