Mashed Red Potatoes



These vegan red mashed potatoes are so buttery and smooth, I forget that they are vegan and remind me of my mom's non-vegan ones! Of course, this is another family favorite recipe that I have turned vegan like the cornbread stuffing.
I have tried making mashed potatoes with soy and almond milk before but I really like the creaminess and taste of the coconut milk with these. It is one of my friend's secrets to some yummy Panamanian dishes, like green plantain and banana mashes, and thought to try it.
So, these potatoes are so good that you need to try and taste them. Enjoy!

VEGAN mashed red potatoes


Prep time
Cook time
30 mins
Total time
A delicious side dish that is inspired from my mom's family recipe, now I have made it vegan! 
Creator: 
Cuisine: Vegan, Gluten- Free
Serves: 4
Ingredients
  • 8-10 red potatoes 
  • Sea salt and cracked black pepper
  • 3 Tbsp extra virgin olive oil or vegan butter 
  • 1/2 cup onions, finely chopped
  • 5 cloves of garlic, minced
  • 1 cup of coconut milk
  • 1 tsp parsley
    Instructions
    1. Clean the skins of the red potatoes or peel the potatoes
    2. Put potatoes and one tsp of salt in water to boil for about 25 minutes, or until potatoes are soft. 
    3. While the potatoes are cooking, put the olive oil or butter, onions, and garlic into a medium sauce pan to sauté for 5 minutes. Then add coconut milk, some salt and pepper, and parsley for a minute to just heat it slightly. Take pan off the burner and set aside. 
    4. Once the potatoes are done cooking, set aside about a cup of the hot potato water and then drain.
    5. In the same pot as the potatoes, mash with a potato masher until desired consistency.
    6. Combine the coconut milk mixture of veggies and seasonings with the mashed potatoes.
    7. Depending on the potatoes, if they are stiff, add more of the hot potato water set aside and if too watery, cook the potatoes in the pot just until some of the water has evaporated to how you like it.
    8. Salt and pepper to taste. Enjoy!
    Notes
    *If you choose to use the skin on the potato, try to use organic potatoes!
    * For more flavor, you can roast the garlic beforehand with olive oil or replace the parsley with chives.



    When you guys make this and other vegan foods, share your creations by using the hashtag #meganunbounded on Instagram! I would like to see what you made and if you added any special touches to your dish.

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