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Rosemary garlic mashed potatoes [Vegan]

Who says vegans can't enjoy one of the simplest comfort foods out there? The combination of coconut milk and rosemary garlic-infused vegan butter make these mashed potatoes oh-so-creamy.
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Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings: 8 sides
Course: Side Dish
Cuisine: American
Ingredients Method

Ingredients
  

  • 2.5 pounds potatoes russet or red, quartered
  • 1-2 Tablespoons salt
  • 1/2 cup vegan butter
  • 10 garlic cloves sliced
  • 1 stalk fresh rosemary chopped
  • 1 cup full fat canned coconut milk
  • 3/4 teaspoon salt
  • 1/4-1/2 teaspoon crushed red pepper flakes
  • Optional:
  • 2 Tablespoons nutritional yeast*

Method
 

Potatoes:
  1. Place potatoes in a medium saucepan and cover with water.
  2. 2.5 pounds potatoes, quartered
  3. Add 1-2 Tablespoons of salt to the water.
  4. Bring to a boil and simmer for 20-30 minutes, until potatoes are fork tender.
  5. Drain potatoes and put them back in the same medium saucepan off of heat.
  6. Use a potato masher to mash the potatoes until desired consistency.
Rosemary Garlic Infused Vegan Butter:
  1. While the potatoes are cooking, make the infused vegan butter.
  2. Heat a small skillet over medium low heat. Once warm, add vegan butter.
  3. 1/2 cup (1 stick) vegan butter
  4. Once butter has melted, add garlic and rosemary.
  5. 10 cloves garlic, sliced
  6. 1 stalk rosemary, chopped
  7. Saute on medium low heat for 10-15 minutes, until golden brown.