Garlic Rosemary Mashed Potatoes
Measurements are hardly needed: You can add everything to taste!
  • 5 to 6 medium Yukon Gold potatoes, peeled and cut into 1-inch wedges
  • 3 large cloves of garlic, peeled
  • 1 tablespoon plant-based butter (like Earth Balance)
  • 1 tablespoon minced fresh rosemary
  • coconut milk (I use the thicker version that comes in a can from Trader Joe's)
  • ½ teaspoon of salt, plus more to taste
  • Black pepper to taste
  1. Place potatoes, garlic, and ½ teaspoon of salt in a large saucepan. Cover with cold water and bring to a boil. Cook over medium-high heat for 20 minutes or until potatoes are tender. Drain.
  2. Return the potatoes and garlic to the saucepan. Beat with handheld mixer until well combined. Add plant-based butter and rosemary, and beat until smooth.
  3. Start with 1 tablespoon of coconut milk and beat into the potato mixture. Add more coconut milk in 1-tablespoon increments until desired consistency is reached. Season with salt and pepper to taste.
Recipe by apb: eats at