Ingredients
- 6 large potatoes, peeled and cubed
- 4 garlic cloves, peeled (2 teaspoons minced garlic)
- 1 teaspoon coarse salt
- 1 cup unsweetened dairy free milk
- 1/2 cup unsweetened plain coconut yogurt*
- 4 – 6 tablespoons vegan buttery spread
- Salt, pepper, paprika, and chives, to taste
*If you do not have coconut yogurt, canned coconut milk can be substituted.
Directions
- Place potatoes and garlic cloves in a large pot and cover completely with water. Bring to a boil.
- Cook until potatoes are tender and break easily with a fork. Remove from heat, drain and return to pot.
- Add milk, yogurt and buttery spread. Mash with a potato masher or mix with a hand mixer until smooth.
- Adjust seasoning with salt, pepper, paprika, and chives before serving.
Optional - baking
- Preheat oven to 350 F
- Spoon into a lightly greased 10 cup backing dish
- Top with additional vegan butter, paprika, and chives
- Bake for 30-60 minutes or until lightly golden and heated through.