Easy, basic vegan mashed potatoes. Delicious, plant-based, great for holidays.
Peel and quarter the potatoes.
In a large pot over high heat, bring 3 quarts water to a boil. Add potatoes and bring to a boil again. Reduce heat just slightly to avoid boiling over.
Boil for about 20 minutes, until the potatoes are tender but not falling apart.
Pour in a colander, allowing as much of the moisture to drain away as possible. Let the potatoes sit and steam for just a minute to two, to remove even more moisture.
Place the drained potatoes in a large bowl. Add the milk, butter, and salt.
Using a potato masher, mash the potatoes until creamy, fluffy, and uniform. If needed, add a little more milk for mashing. Do not overwork or they can turn gummy.
Add a little more vegan butter on top as well as some sauteed fresh rosemary and sage and flaked salt.
Coconut milk that doesn't taste like coconut works the best in this recipe. I use So Delicious brand. It's creamy, pale, and doesn't have much taste at all. Other brands can have a strong coconut flavor, which may not work for mashed potatoes. If not using So Delicious Coconut Milk, use your favorite unsweetened plant-based milk.