Description
A plant-based twist on classic mashed potatoes, creamy from coconut milk and rich in flavor with garlic and nutmeg.
Ingredients
Scale
- 5 to 6 Yukon Gold or baking potatoes, cubed (peeling optional)
- 5 cloves of garlic, smashed
- 1/2 tsp salt (plus more to taste)
- 1 tbsp extra virgin olive oil or vegan butter
- A good dash of black pepper
- A dash of parsley or thyme (fresh or dried)
- A pinch of nutmeg
- 1 cup full-fat coconut milk
- Fresh chives, finely chopped for garnish
Instructions
- In your Instant Pot, add the cubed potatoes, smashed garlic cloves, and 1/4 tsp salt. Add 1.5 cups of water, seal the lid, and cook at high pressure for 4 minutes.
- If using a traditional saucepan, cover the potatoes with water, bring to a boil, and simmer for about 10-15 minutes or until fork-tender. Drain well.
- After draining, allow the potatoes to sit for a few minutes to steam dry.
- Transfer the potatoes to a mixing bowl and lightly mash them.
- Mash the cooked garlic and fold in salt, olive oil (or vegan butter), and coconut milk, adjusting to your desired creaminess.
- Transfer to a serving dish, sprinkle with fresh chives, and enjoy warm.
Notes
For extra creaminess, use a ricer instead of a masher. Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling, Pressure Cooking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 2g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: vegan, mashed potatoes, comfort food, plant-based, easy recipes
