These mashed potatoes are in honor of Thanksgiving, and my husband who can’t tolerate milk.
Here is the smooth version:
Here is the chunky version 🙂
6 cups chopped potatoes (peel them if the skin is thick)
4 Tbs. butter (preferably grassfed)
1 can creamy coconut milk
salt and pepper to taste
Place the potatoes in a saucepan and cover them with water. Simmer them until tender, and strain the liquid. Mash with a potato masher for chunky mashed potatoes, or a mixer for smooth ones. Add the butter and as much of the canned coconut milk to bring it to your desired consistency. Add salt and pepper if desired. Enjoy!