Coconut Milk Mashed Potatoes

From inthekitchenwithkath.com

(Inspired by Heather Christo’s recipe in Pure Delicious)

.

Make it vegan, and dairy-free, by substituting a vegan butter for the dairy butter.

.

Serves 4 – 6

2 – 2½ pounds Yukon gold potatoes

1/3 – ½ cup unsweetened coconut milk (I used So Delicious found in the refrigerated dairy case.)

2 – 3 tablespoons butter (or vegan butter substitute)

Salt

Pepper

1. Scrub the potatoes well. If they’re about the same size and small, leave them whole. If not, cut them into similar-size pieces.

2. Put the potatoes in a pot. Cover with water and bring to a boil.

3. When the water’s boiling stir in about 1 tablespoon of salt. Reduce the heat so the water is simmering. Cover and cook until done, about 15 – 25 minutes. (Timing will depend on the size of your potato pieces.)

4. When the potatoes are tender, drain the potatoes and put them back in the pot. Put the pot back on the burner for a few seconds to evaporate the rest of the water.

5. Mash them right in the pot with a potato masher.

6. After mashing a bit, add some butter and the coconut milk. Start with the lower amounts; you can always add more later. Continue to mash, adding more coconut milk and butter if needed, until done the way you like them.

7. Season with salt and pepper. Serve, offering extra butter at the table.