A few years ago, when I embarked on a vegan diet, I thought my life-long love affair with this creamy side dish had to come to a screeching halt. I couldn’t ever quite wrap my brain, or taste buds, around vegan butter alternatives, so I was certain there was no way to make them. I was wrong. That Thanksgiving, out of desperation, I whipped out a carton of my favorite store-bought vegetable stock, tossed in some olive oil, rosemary and garlic, and had the creamiest bowl of satisfying mashed potatoes I could’ve hoped for. I no longer adhere to a vegan diet, but I still make these on a regular basis!