Description
Learn how to make the Best Dairy Free Mashed Potatoes! With less than ten simple ingredients, they cook in minutes and turn out rich, creamy, and utterly delicious.
Ingredients
Scale
- 3 pounds russet potatoes, peeled and large diced
- 3 cloves garlic, smashed
- 1/2 cup coconut milk, plus more if needed
- 1/4 cup ghee or vegan butter, plus more for serving
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper to taste
- fresh chives, for garnish
Instructions
- Clean and dice the potatoes into large chunks.
- Place the potatoes and smashed garlic in a large pot and cover with cold water. Bring the water to a boil and add a generous pinch of salt. Cook the potatoes for 15-20 minutes or until fork tender.
- Once the potatoes are cooked through, drain them. Reduce the heat to low and add them back into your pot. Then use a hand mixer or potato masher to mash the potatoes until they’re nice and creamy.
- Add the vegan butter or ghee and coconut milk to the potatoes and continue to mash until smooth creamy. Add more coconut milk if you want the potatoes to be creamier.
- Serve the potatoes with a drizzle of melted ghee or vegan butter and a sprinkling of fresh sliced chives.
