vegan-mashed-potatoes

🥘 Ingredients

• Yukon gold potatoes 2 lb
• kosher salt ½ tbsp
• olive oil 6 tbsp
• garlic cloves 3
• refined coconut oil 2 tbsp
• kosher salt ½ tsp
• chives

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.
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.
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.)
4. 4

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