Originally from Eat More Plants
- 8 medium russet potatoes, peeled and cubed into 1 inch cubes
- 1/4 cup vegan butter
- 1/4 cup garlic. minced
- 3/4 cup coconut cream (or use other cream)
- 2 tsp salt
- 1 tsp pepper
Bring water in a large pot to boil. Add potatoes and cook for about 15 minutes. You can use a fork to test for doneness. Do not overcook. When done, drain.
In a separate smaller pot, melt the vegan butter. Once melted, add the minced garlic. Cook until garlic becomes golden and fragrant.
Add cream to pot. Simmer for 15 minutes.
Place potatoes in a large bowl. Pour cream sauce mixture over potatoes. Mash.
Add salt and pepper plus more to taste if needed.