vegan-mashed-potatoes

🥘 Ingredients

• Yukon gold potatoes (yellow potatoes)
  2 lb
• kosher salt
  1/2 tbsp
• olive oil
  6 tbsp
• garlic cloves (peeled and smashed)
  3
• refined coconut oil
  2 tbsp
• kosher salt
  1/2 tsp
• chives

🍳 Cookware

• pot
• saucepan
• pot
• potato masher

1. 1

   Peel and roughly chop Yukon gold potatoes into 2-inch chunks. (Optionally, you can skip peeling if you like skin-on mashed potatoes like we do!) Place the potatoes in a large pot and cover with 1 inch of cold water. Stir in kosher salt . Bring to a boil. Once boiling, cook until tender, about ⏱️ 10-15 minutes , depending on the size of the potatoes (pierce a piece of potato with a fork to assess doneness). Drain and reserve a bit of the potato cooking water.

   Yukon gold potatoes: 2 lb (yellow potatoes), kosher salt: 1/2 tbsp
2. 2

   Meanwhile, heat olive oil in a small saucepan over low heat. Add garlic cloves and simmer for about ⏱️ 3 minutes until fragrant. Discard the garlic.

   olive oil: 6 tbsp, garlic cloves: 3 (peeled and smashed)
3. 3

   Return the potatoes to the pot . Add the garlic-infused oil, refined coconut oil , kosher salt and plenty of fresh ground black pepper{}. Mash with a potato masher until the desired texture is reached. (If you find the potatoes are too dry, you can add a small drizzle of the reserved starchy potato water. Just be careful not to add too much or the texture will become waterlogged.)

   refined coconut oil: 2 tbsp, kosher salt: 1/2 tsp
4. 4

   Garnish with thinly chopped chives and freshly ground black pepper{}.

   chives