Description
These Creamy Dirty Mashed Potatoes are ready in just 30 minutes and make the perfect side dish to any meal! Yukon gold potatoes, coconut cream, vegan parmesan cheese, garlic salt, pepper. That's it!
Ingredients
Units
Scale
- 48 ounces (3 lb, 1.36 kg) yukon gold potatoes, washed
- 1/2 cup coconut milk (solid cream part only)
- 1/3 cup vegan parmesan cheese (homemade preferrable)
- 1 teaspoon garlic salt
- pinch pepper
Garnishes (optional)
- fresh parsley
- microgreens
- plant butter
Instructions
- Wash and chop your potatoes into medium pieces, then place in a large stockpot.
- Fill the pot with water, enough to cover the potatoes, and boil your potatoes for about 20 minutes, until fork tender.
- If you don’t have any of my homemade vegan parmesan cheese on hand, make that now.
- Turn your burner heat down to low. Drain your potatoes then add back into the pot along with the coconut cream, vegan parmesan cheese, garlic salt, and pepper.
- With the pot on the burner, beat the potatoes with a hand beater until you achieve your desired mashed potato texture.
**NOTE: I like to keep some potato chunks in my mashed potatoes, but feel free to make them really smooth and creamy- add a little more coconut milk if needed. Also, the potatoes can become “gluey” if beaten too much, so feel free to mash by hand with a potato masher too! - Spoon onto plates, garnish with fresh parsley and microgreens and plant butter if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dishes
- Cuisine: American