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

Make it:

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.

Serves 4-6.