Fluffy Vegan Buttermilk Mashed Potatoes

Seasoning for cooking potatoes

2 lbs yukon gold potatoes (7 to 8 medium sized ones, this is the key to the buttery flavor, so I wouldn't recommend using another potato)

1 teaspoon fine sea salt

1 teaspoon garlic powder

Flavors added to cooked potatoes

½ cup lite canned coconut milk, lukewarm (only brand I use is Thai Kitchen, See note below for subs)

1 teaspoon apple cider vinegar (If you don't want a buttermilk flavor, just omit)

½ teaspoon fine sea salt

¼ teaspoon fine ground black pepper

½ teaspoon garlic powder

Optional garnish: fresh or dried thyme

Note

Coconut milk is the creamiest milk for potatoes and will yield the best result taste/texture wise. It makes them so creamy and no, it doesn't leave any coconut taste. If you can't have or don't want coconut, please do NOT add almond milk, it won't work the same and the taste will kind of ruin them. If you don't mind soy milk, use that instead, or even cashew milk, but make sure it is unsweetened/flavored! Coconut milk is the creamiest milk for potatoes and will yield the best result taste/texture wise. It makes them so creamy and no, it doesn't leave any coconut taste. If you can't have or don't want coconut, please do NOT add almond milk, it won't work the same and the taste will kind of ruin them. If you don't mind soy milk, use that instead, or even cashew milk, but make sure it is unsweetened/flavored!

Directions at thevegan8.com

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