Vegan mashed potatoes

I'm not vegan, but I have a lot of vegan friends.

Since I was going to a potluck where I knew at least a few of them would be around, I made my vegan mashed potatoes.

Mashed potatoes are surprisingly easy, and I've been making them a lot lately. Everyone likes them, at least a little.

Here's my recipe:

Organic potatoes -- I use these because I keep the skins on -- cut in small pieces
Water

Boil together until potatoes are soft -- about 10 minutes at a rolling bowl.

Drain, with a large measuring cup underneath the colander to catch the water.
Put potatoes back in the pot. Keep the stove on, so some of the leftover water boils off.
Turn off stove and beat with beaters. (Sometimes, for the heck of it, I'll use a potato masher.)
Gradually add some of the potato water and beat, until potatoes are of desired consistency. (In my case, that varies with my mood.) Beat in a generous amount of salt as well.

I'll often add garlic to these. For potatoes, I use the tubed garlic paste I got on clearance. When that runs out (which will be a while, as I bought a bunch), I will have to roast the garlic first.

Mashed potatoes don't take nearly as long as it seems, even from scratch. (And I can eat them!)

Calzone: I also made calzone again, which I can't eat. I did it so my little guy could have one he liked. I made one for the rest of the family, with a generous amount of jalapenos; then, he had his own small one, with just olives.

Some people say "I won't be a short-order cook." I will. I want the kids to eat well and to like what I cook -- and what they like does change. I'm very much OK with making different meals -- or making a main meal and having some side dishes that the younger one appreciates. There was a time when it was only my husband and me who liked lasagna -- now I'm the only one who won't eat it.