Creamy Whole30 Mashed Potatoes
Ingredients
- 1 ½ lbyellow potatoes
- 2 cchicken broth
- 2 tbspvegan butter
room temperature for best texture, see notes if on Whole30
- 1 tspsalt
- ¼ ccanned full-fat unsweetened coconut milk
Directions
- 1
Chop potatoes roughly in to about 1.5" chunks. I did this by cutting the potatoes into 1/8s. No need to remove skin unless that is your personal preference.
- 2
Combine broth and potatoes in a large pot on the stove over high heat. Broth will not fully cover potatoes. Bring to a boil, and then reduce heat to medium and cover with a lid. Cook covered for 10 minutes or until tender.
- 3
Strain broth from potatoes, saving the broth.
- 4
While potatoes are still hot, mash the potatoes with a standard wire masher or use a potato ricer for the creamiest results (see notes).
- 5
Add vegan butter to mashed potatoes, stirring gently to combine. Add the salt and coconut milk and stir again. Add back in reserved broth to desired texture. For me, this was 3/4 cup broth. Freeze any leftover broth and use in a future soup.
- 6
Serve hot and enjoy!
Creamy Whole30 Mashed Potatoes
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