2 pounds Russet potatoes, scrubbed, peeled, and cut into similar size chunks
4 tablespoons vegan butter
6 ounces full fat coconut milk, half of one can
1/2 cup chopped caramelized onions
1 tablespoon nutritional yeast, optional
1 heaping tablespoon thinly sliced chives
Kosher salt and freshly cracked black pepper to taste
Garnish
1/2 tablespoon thinly sliced chives
Instructions
Place the prepared potatoes in a large pot and fill with water. Bring to a boil over medium-high heat and cook until the potatoes fall apart when pierced with a fork, about 20-25 minutes.
While the potatoes are cooking heat a small saucepan over low heat with the vegan butter and coconut milk until melted and completely combined. Keep warm.
When the potatoes are ready drain them into a colander and pour them back into the pot.
Pour half of the warm coconut milk mixture over the potatoes and mash with a potato masher until smooth adding more of the coconut milk mixture as needed to reach desired consistency.
Fold in the caramelized onions, nutritional yeast, and chives until incorporated. Season liberally with salt and pepper.
Garnish with the additional chives if desired.
Notes
Cook time does not include the time it takes to caramelize the onions.
