Whippy ‘Tatoes

As someone who loves to cook, I admit that I haven’t ever really made mashed potatoes.  I guess it is a dish left to someone who really knows how to do it, like Mom.  So, I decided that it was time to give it a whirl.  Mashed potatoes… garlicky, perfectly whipped, and dairy free!

Whippy ‘Tatoes


  1. 6 Russet potatoes
  2. 1 cup coconut milk, plus a few tbsp. more for blending if needed
  3. 4 tbsp. vegan butter
  4. 2 tbsp. chopped garlic
  5. 2 tsp. each sea salt and lemon pepper
  6. parsley for garnish


  1. Clean the potatoes and cut them into one inch cubes.  I like keeping the skins on, but you can peel them if you rather.
  2. Steam the potatoes until a little more than fork tender.
  3. In a large saute pan over medium heat, add the potatoes, coconut milk, vegan butter, garlic, salt, and lemon pepper.
  4. Using a hand blender or immersion mixer, blend the mixture until finely whipped and smooth.  Add more coconut milk until desired consistency, if needed.
  5. Garnish with parsley and serve hot.


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