Vegan mashed potatoes with coconut milk is another version of a healthy and delicious potato recipe. Creamy, mashy, satisfying with garlicky aroma will pair excellently with anything.

Who says vegan isn’t interesting?

Some vegan recipes made of simple ingredients can make your dish look and taste unusual and finger-lingering.

I adore some vegan ideas and recipes; this is why on some days when I want no meat or dairy dishes, vegan recipes are always an escape. For today I have made a vegan mashed potato recipe. It was really very delicious and ultra-creamy.

I adore mashed potatoes; you can check the classic version here; it is perfect with anything. Its creamy texture is super delicious and is one of the healthiest potato methods to enjoy next to anything.

My daughter adores mashed potatoes, and this vegan version made with coconut milk conquered her heart, as well.

Why vegan?

Sometimes I look for dairy-free dishes. Coconut milk here is optional. Also, sometimes I love to experience new tastes/aromas to create something new and tasty.

That was a successful potato recipe that paired amazingly with a vegan mushroom sauce made in coconut milk. You can check the recipe here.

Mushroom sauce made with coconut milk, herbs, and nutmeg is simply fabulous but served with vegan mashed potatoes, it burst aromas and flavours.

This is an easy recipe to nicely surprise your family.

You may think coconut milk is sweet, how-come, it pairs with potatoes?

Easy and simple – they create a great duo. Add some minced garlic, nutmeg, salt, and your dish take another must-try level.

Coconut milk is sweet, but by adjusting some herbs and seasoning, you make magic in the kitchen. ( sorry for being annoying with this phrase)

What other add-ins could you add to make creamy mashed potatoes?

There are many add-ins you can easily add to mashed potatoes to make them creamy and vegan. For example:

plant-based milk, coconut milk, or almond milk
vegan sour cream or tofu cheese
vegan butter
olive oil

Potatoes are one of the most customisable ingredients. You can see some of my potato recipes below:

If you a garlic lover, just like me, try to add more for more aroma. This creamy mashed potato recipe is one of the best tasting side dishes to savour any time of the day. A simple vegan potato recipe that turns to be so creamy, soft, and delicious.

What type of potatoes is best for mashed potatoes?

The most frequently used potatoes for creamy mashed potato recipe are the Yukon Gold ones. They boil quicker and are much softer. Also, Yukon Gold potatoes are also great at roasting as they have uniform flesh.

Besides being a cheap and affordable dish, it looks pretty on the table and is one of the most frequently present dishes on my party table. Mashed potatoes pair excellent with everything, as it is so creamy, rich, flavourful, with garlicky-infused aroma. A great side-dish to make it ahead in case you are in a hurry.

How to make vegan mashed potatoes?

Simple, easy, and quick are the steps in making this rustic and old-fashioned dish. The only ingredients you should have are one pack of potatoes, 1 cup of coconut milk, salt, and some garlic cloves.

Start with peeling off the potatoes’ skin, chopping, and placing them into a pot covered with water and salt. Add some bay leaves for taste. Boil 15-20 minutes or until soft and tender.

Drain the potatoes and throw bay leaves.

Take a potato ricer – a manual masher for potatoes – in case you don’t have it, easily use a potatoes masher and mash the potatoes.

Return them to the pot, pour one cup of coconut milk, and cook for 2 minutes until it looks like a tender and smooth puree. Adjust salt and pepper to the taste.

Serve warm next to anything.

Leftovers keep in an airtight container for up to 2-4 days or freeze it for one month.

Some tips

Try to use Russet or Yukon Gold potatoes for mashing as they are starchy and creamier.
Feel free to boil potatoes with skin on if you don’t want to peel it.
You can use a potato masher, fork, or potato ricer for mashing potatoes.
Make dairy-free using only virgin oil or the water from the boiled potatoes.