Add peeled and quartered potatoes to a large pot and cover with water. Sprinkle in ½ tsp salt. Bring to a boil and cook until potatoes are fork tender (about 10-15 minutes). Drain the water and bring potatoes back to the pan
2 pounds Yukon gold potatoes
Gently warm up the unsweetened coconut milk on the stove or in a microwave (this allows the milk to mix with the potatoes better and makes them fluffy)
½ cup unsweetened and plain coconut milk
Add the vegan butter, warmed milk, 1 tsp salt to the potatoes and mash them however you'd like. For a more whipped mashed potatoes, use an electric hand mixer. Don't over mash or mix the potatoes as it will make them gummy.
½ cup unsweetened and plain coconut milk, ¼ cup vegan butter, 1 teaspoon salt
Serve with an easy vegan gravy