The Creamiest Vegan Mashed Potatoes. One pot, light and fluffy, simple and super flavorful vegan and gluten free mashed potatoes! Pair with my vegan gravy! #vegan #mashed #potatoes
1 pound red potatoes, quartered
1 pound yukon gold potatoes, quartered
3/4 cup canned light coconut milk
1/4 cup vegan butter (I used half Miyokos butter and half Earth Balance butter)
1/3 cup chopped fresh parsley
1/2–1 teaspoon sea salt, or more to taste
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 and mash the potatoes 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.
Store leftovers in the refrigerator for up to one week.