Add all potatoes to a large pot and fill with enough water to cover the potatoes, plus several inches. Generously salt the water. Bring to a boil. Boil until the potatoes are completely tender, about 15-20 minutes. Pierce with a fork to make sure they are super soft!

Turn off heat. Drain the water. Mash the potatoes directly in the pot with a potato masher until smooth. Stir in the coconut milk and vegan butter and stir until well combined and super creamy! If you need more coconut milk, add another 1/4 cup. Next stir in the parsley and salt. Taste test and add more salt if needed.

Serve warm with The Easiest Vegan Gravy and my Vegan Lentil Loaf (gluten free)!!

Store leftovers in the refrigerator for up to one week.