By: Erica Binder
Yield :6 Servings
Special Diet: Gluten Free, Vegan
6 russet potatoes OR 6-8 yukon gold potatoes (depending on size)
1 t. fresh garlic
1 t. olive oil
1/2 to 1 t. salt
2 T. vegan butter
1/2 cup to 3/4 cup unsweetened coconut milk
Chopped chives (optional)
Peel potatoes and cut in halves.
Place in large pot and cover with water. Add salt and bring to a light boil. Stir occasionally and cook 25-30 minutes until potatoes are very tender.
Meanwhile, heat olive oil on low in small skillet and gently saute garlic for 2-3 minutes.
When potatoes are soft, drain and transfer to bowl or blender.
Began to mash by hand or in the blender. Add butter, garlic, and coconut milk to combine.
Top with chives if desired, serve and enjoy!