Holiday Mashed Potatoes

DSCN2620

On Thanksgiving day, I decided to deviate from my planned homemade ranch mashed potatoes, and try my hand at “regular” mashed potatoes.

It turned out perfectly!  The Huzz told me to please write down what I did before I forgot how I made them.  Yes!

If you are looking for creamy and “normal” tasting dairy free mashed potatoes, then you must try my Holiday Mashed Potatoes!

Here’s how I made them, on a whim.

Holiday Mashed Potatoes:

Ingredients:

  • 8-12 Yukon Gold Potatoes
  • SO Delicious Lite Culinary Coconut Milk
  • Vegetable Broth
  • Vegan Butter
  • Salt and Pepper to Taste
  • Garlic Powder

Directions:

  1. Peel and chop potatoes.  Add to cook pot as you chop.  Keep a small amount of water in pot to keep the potatoes from browning.
  2. Place pot on burner and set to medium high until the water boils.  Reduce heat to medium.  Boil potatoes until tender, stirring occasionally.  I use a wooden spoon across the top of my boiling pot to keep the water from boiling over.
  3. Drain potatoes in a colander.  Return the potatoes to the pot.
  4. Mash potatoes using potato masher.  Use an immersion stick blender for even creamier potatoes.
  5. Add several large spoons of vegan butter and a generous splash of coconut milk.  Add a small splash of vegetable broth.  Mash a bit more.
  6. Add salt and pepper to taste along with 1 or 2 generous shakes of garlic powder if desired.  Mix well.
  7. Taste.  Add more coconut milk, vegetable broth and butter, a little at a time.  Mix well, taste, and repeat until desired consistency and taste is achieved.
  8. Serve with homemade gravy. (Optional, but totally amazing!)