Creamy Southern Style Mashed Potatoes
These Creamy Southern Style Mashed Potatoes are buttery and melt-in-your-mouth smooth - they make the perfect dairy-free side dish!
Equipment
- Immersion Blender / Hand Mixer
- Small Saucepan for the garlic butter mixture
- Medium Pot for boiling potatoes
Ingredients
- 1 medium clove garlic finely grated
- 1½ tbsp vegan butter
- 2 tbsp coconut cream room temperature
- 2 tbsp oat milk room temperature
- 3 medium boiled Russet potatoes peeled and chopped into large pieces
- ¼ tsp black pepper add more as needed
- ½ tsp pink salt add more as needed
- chives optional topping
- vegan butter optional topping
Instructions
To Boil the Potatoes
- Peel and cut potatoes into large chunks to allow for quicker boiling.
- Add potato pieces into a large pot of water. The water should fully cover the potatoes. Add a large pinch of salt, and bring the pot of water to a boil. Allow this to cook for about 12-15 minutes, until the potatoes are tender. You should easily be able to poke them with a fork.
- Once ready, drain potatoes of extra water, and place these in a large bowl for later use.
To Make the Mash
- In a small saucepan over medium heat, add the vegan butter. When the pan is hot, add the garlic and sauté for 2-3 minutes until the garlic is browning.
- Add the garlic butter mixture, along with the coconut cream, oat milk, salt and pepper to the bowl of cooked potatoes.
- Blend with an immersion blender until a fluffy mash forms.
- Add more vegan butter, seasonings or other add-ins as desired.
- Serve warm with plenty of butter and chopped chives on top!
Notes
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Storage
- Store in an airtight container in the refrigerator for up to three days.