I adore mashed potatoes. It brings me back to my grandmother’s kitchen, as she used to slice into a Yukon gold, smearing her knife across her apron. Experimenting with two of my favorite ingredients – mushrooms and thyme – I decided to make a vegan version of this usually heavy buttered and milky treat.
3 pounds Yukon gold potatoes
1 pound sliced mushrooms
2 tsp. thyme leaves
¾ cup coconut milk (or other nondairy milk – the coconut gives the potatoes a definite coconut flavor)
3-4 Tbsp. coconut oil (less or more, depending on your preference)
Fine ground sea salt to taste (optional)
Fresh ground pepper to taste (optional)
1. Cut the potatoes into 2-inch pieces and toss in a large pot. Cover with cold water and a tsp. of salt and boil until tender (around 20-25 minutes).
2. In a sauté pan, cook mushrooms (be careful not to crowd) with a little oil and the thyme. Cook until tender, around 6 to 7 minutes.
3. Drain the potatoes and mash, either by hand or with a mixer, with coconut milk and coconut oil. Season with salt and pepper and top with mushroom mixture.
4. Serve with a healthy salad or eat on their own. Enjoy!
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