Dairy-Free Mashed Potatoes

Replacing butter with coconut milk or coconut cream removes dairy, reduces calories and makes for a rich, creamy side. Seconds? After you run up a mountain!

Source: Jim Weber


medium potatoes
1 can
full-fat coconut milk (ideally in the refrigerator overnight to separate out the cream)
1 1⁄2 teaspoon


Fill a large pot half-way with water, add 1 tsp salt, cover and bring to a boil. Peel the potatoes if you like. I'd suggest half. Cut the potatoes into 1-2 inch chunks.
Add the potatoes to the hot water (it's okay if its not boiling yet) and cover. Bring the pot to a boil, watching closely that it doesn't boil over. Once it has reached a boil, simmer for 10 minutes, check for donness with a fork, the potato should crumble, but not be mushy. Skim off the cream of the coconut milk and place in a casserole dish with 1/2 tsp salt. 

Turn off the heat. Transfe the potatoes to the casserole and mash. If you have one, use a ricer. Mix the potatoes, salt, and cream well. If they are dry, stir in the remaining coconut milk. Salt to taste; serve.  (Recipe #355)