In a large pot, cover potatoes with water. Bring to a boil. Boil for 15-20 minutes, or until tender when poked with a fork.
Drain potatoes and mash in a large bowl.
Add almond milk, Earth Balance Buttery Spread, salt, and dill. Mash or blend until smooth, or until it they reach your desired consistency. For silkier mashed potatoes add more Vegan Buttery Spread and/or almond milk.
Taste and adjust the seasoning.
Sprinkle with a pinch of black pepper, and serve.
For creamier mashed potatoes, add a little more vegan butter and a splash of almond milk. Stir and adjust as needed. If you have trouble finding the Earth Balance Buttery Spread which I prefer because it's a soy-free vegan spread you can buy it here.
Peter is certified as a Health Coach & Personal Trainer (ACE), Nutrition Specialist (CNS), a Fitness Educator (CFE), a Golf Conditioning Specialist, a Kettlebell Instructor (by Kettlebell Concepts), and a C.O.R.E. Trainer.
Most recently he was a head coach for The North Face. He's been on FIOS1 NEWS and NEWS12 Westchester and has written for many newspapers, websites and magazines.