Ingredients

• 3 1/2 pounds russet potatoes
• 3 cloves garlic, diced
• 4 scallions, diced
• 2 cups rice milk
• 4 tablespoons olive oil
• 2 tablespoons kosher salt

Directions

1. Peel and dice potatoes, making sure all are relatively the same size.
2. Place in a pot add some salt, and cover with water.
3. Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil. Cook until potatoes fall apart when poked with a fork. Could be 10 - 30 minutes.
4. Heat the milk, garlic, and scallions in a medium saucepan over medium heat until simmering. Remove from heat and set aside.
5. Remove the potatoes from the heat and drain the water
6. Mash the potatoes in a pot or bowl
7. Add the garlic-scallion-milk mixture, add the olive oil, and continue mashing to combine.
8. Add kosher salt to taste.
9. Let stand for 5 minutes so mixture thickens and then serve.
10. You can also leave it in the oven on low for a little while to keep it warm

adapted from this milky recipe: www.foodnetwork.com/recipes/alton-brown/creamy-garlic-mashed-potatoes-recipe/index.html