Dairy-Free Mashed Potatoes with Coconut Milk

Creamy dairy-free mashed potatoes made with coconut milk and vegan butter for a rich, classic texture. Naturally gluten-free and vegan.

Course Side Dish

Cuisine American

Keyword dairy-free mashed potatoes, mashed potatoes with coconut milk, vegan mashed potatoes, coconut milk mashed potatoes

Prep Time 5

Cook Time 30

Total Time 35

Servings

Calories 243kcal

Boil the potatoes: Halve the potatoes lengthwise and place them in a large pot. Fill with water until the potatoes are nearly covered. Then cover snugly with a lid and bring the pot to a boil on the stove. Reduce heat and adjust the lid to maintain a low boil for 10-15 minutes, or until potatoes are easily pierced with a fork but still hold their shape.
Drain and rest: Turn off the heat and drain the water. Cover the pot and allow the potatoes to sit for 10 minutes. This allows the potatoes to finish cooking and maintains an even cooking temperature and texture throughout.
Mash it all together: Add dairy-free butter and seasonings and begin mashing the potato mixture with a potato masher or forks. Then add coconut milk a little bit at a time until you reach your desired consistency. Be careful not to over-mash the potatoes as they can get a sticky, gluey texture. Add additional salt, pepper, and garlic powder to taste and serve warm.

Coconut milk: Start with ½ cup and add more gradually as needed. Full-fat coconut milk produces the richest texture.

Potatoes: Gold potatoes can be substituted for russets; because they contain more moisture, add the coconut milk gradually.

Storage: Refrigerate leftovers in an airtight container for up to 4 days. Add a splash of coconut milk when reheating if needed.