Mama Z’s Favorite Mashed Potatoes Recipe
Supplies
- Potato ricer OR potato masher
Ingredients
- 3 pounds organic potatoes (Yukon gold, yellow, OR russet)
- ¾ cup grass-fed organic sea-salted butter melted OR ¾ cup coconut oil, extra-virgin AND unrefined, melted PLUS ½ teaspoon pink Himalayan salt OR sea salt, ground
- ¾ cup full-fat canned coconut milk
- ½ cup dairy-free vegan sour cream
- 1 teaspoon pink Himalayan salt OR sea salt, ground
- ½ teaspoon organic white pepper, ground
- Organic parsley, chopped (optional)*
- 1-2 cloves organic garlic, pressed (optional)
Instructions
- Place the potatoes in a large pot and cover them with water. Bring to a boil over high heat, lower the heat to medium-low, cover, and simmer until fork-tender. This takes 20-30 minutes.
- Drain the water and cover with cold (and/or iced) water. Let sit for 5-10 minutes, then peel.
- Use a potato ricer to mash the potatoes and place them in a large bowl or pot. This is my favorite method. Alternatively, you can use a potato masher.
- Add the melted butter or coconut oil, coconut milk, vegan sour cream, salt, and pepper. Mix thoroughly.
- If using, add the parsley and/or garlic.
Notes
You can make this dish ahead of time and store it in the freezer. Thaw in the refrigerator for at least 12 hours, then reheat next to all of your other holiday side dishes.
*Can be baked into the mashed potatoes AND/OR used as a garnish.