Let’s be honest — there’s nothing quite like a side of creamy, dreamy mashed potatoes to round out your dinner. Everyone loves them, they’re easy to make and they’re the ultimate definition of “comfort food.” Here’s a simple recipe to make the best mashed taters you’ve ever had…and they’re dairy-free, too!
BEST-EVER MASHED POTATOES
2 lbs. yukon gold mashed potatoes; peeled and chopped into 1-inch cubes
1/4 cup full-fat coconut milk
2 tbl. grass-fed butter (like Kerrygold Unsalted Butter) or ghee
1/2 tsp. sea salt
1/4 tsp. fresh ground black pepper
Bring a large pot of salted water to a boil. Once it’s boiling, add the cubed potatoes and let boil for 15 minutes. Drain the potatoes from the hot water and dump into a large mixing bowl. Add the coconut milk, butter (cut into chunks for easier melting), salt, and pepper, then use a potato masher or large fork to smash them taties! Try and get most of the big chunks smashed and the ingredients well-incorporated, but don’t be afraid to leave some chunks for texture. Top with more grass-fed butter or ghee and enjoy a little side of heaven.