Happy Mother's Day to all the moms and mother figures! Thanks to MaryRuth's mom, Colleen, MaryRuth received the Top Toque/Top Chef award in her graduating class for the Culinary Arts at the Institute of Culinary Education in Manhattan! Like most, whenever you have to make a BIG LIFE decision, you tend to reach for the phone and call your mom or other trusted loved one. When deciding if she should follow through and attend ICE, MaryRuth called her mom to discuss the pros and cons of attending this 650-hour culinary program at one of the Top 5 Culinary Schools while working full time.

Colleen was the one who really pushed MaryRuth and supported her to do it! The school was eight months long with long hours. The course was SO demanding that she often felt she couldn't do it, but Colleen was always there to support her, saying, "YOU ARE DOING IT, and you will do it!"

So here's a special thank you to all moms (however “mom” looks in your family) everywhere for being that voice for their children that tells them “you can and you will!”

We hope you will enjoy these Mother's Day Mashed Potatoes — which you can also make with ANY root vegetable you want! 

MaryRuth's protips: 

• Use a food mill for this recipe for a great texture of mashed potatoes! 
• Pay special attention to every detail below, like the room temperature and salted water.

Mother’s Day Mashed Potatoes Recipe

A vegan & dairy-free way to enjoy mashed root vegetables for a special occasion! 

Ingredients:

• 4 pounds of Idaho potatoes (or your choice of root vegetable)
• 1 pound of room temperature butter OR soy-free earth balance
• 2 cups of room temperature full-fat coconut milk
• White pepper
• Pink sea salt
• Kosher sea salt

Instructions:

1. Fill a pot with cold water and add kosher salt until it tastes like sea salt. 
2. As you bring the pot of water to a boil, peel and quarter the potatoes (or other root vegetable) and add them to the boiling water.
3. Cook until fork-tender, about 15 minutes.
4. Drain the potatoes and avoid rinsing with water to prevent flavor loss.
5. Melt the butter in a saucepan. Add coconut milk, and simmer on low heat.
6. Place a food mill over a bowl. Slowly add some of the cooked potatoes.
7. Once all potatoes have been put through the food mill, slowly add the butter and coconut milk mixture to your potatoes and stir with a spatula.
8. Add white pepper, pink sea salt, fresh chopped chives, and/or any other ingredients to taste.
9. Enjoy with family and friends for Mother's Day or any other special day! 

For more of MaryRuth’s recipes, click here.

MaryRuth and MaryRuth’s® are not affiliated with any of these products; this is not an ad.

If you do not have a food mill, alternative appliances to use are a food processor, immersion blender, or hand masher.