Potatoes are one of those controversial foods out there.. while some think of it as one of the evil foods, I find it a super food.. that’s probably because it’s my favorite food.
I am known for saying that the only form of potatoes I never enjoyed is raw 🙂 other than that, I loooove potatoes.. to an indescribable point really.
And while all potatoes are amazing, mashed potatoes are particularly so. The creamy texture and accidental little pieces of potatoes together with the buttery goodness and hint of nutmeg all make me super satisfied.
In an attempt to make a vegan potato soup, I accidentally created an extremely delicious and different potato mash! Pure accident, really.. I had imagined the taste before executing the soup, but it’s the texture that took me by surprise.
So, let’s move on straight to the recipe:
- 1.5 kilos of potatoes – boiled and peeled
- 0.75 liters of coconut milk
- salt and white pepper to taste
- a dash of nutmeg
The technique here is very simple: Mash the boiled and peeled potatoes, season to taste and on a medium heat keep adding the coconut milk gradually until you reach the preferred consistency of mashed potatoes.
Voi-la! that’s really it.
A few twists and tricks:
1- you could substitute the coconut milk for coconut cream. It will certainly give a richer texture if you’re looking for that
2- if you’re not vegan, you could grate in some cheddar. I’d recommend a milder cheddar just in order for the bold saltiness not to clash too much with the creamy coconut flavor.
3- Serve this together with your favorite protein even if you’re not vegan.. it’s a new flavor and change from the regular potato mash we always make.
4- do not boil the potatoes after peeling them, and not at all after cutting them to cubes. While this shortcut is clearly a time saver, it affects the texture dramatically.. it’s best to just dump in the washed potatoes into room temperature water and boil for an hour or so until they are fork tender. Then while still warm simply peel them off; the peel will slide right off.