Let’s start by peeling and dicing 5 medium yukon gold potatoes and 3 large sweet potatoes.
Go ahead a place those diced potatoes into a large pot full of boiling salted water and cook them until they are nice and soft (15-20 minutes).
Once your potatoes are fork tender, drain them and put them back into your hot pot.
To that hot pot of potatoes add 1/2 a cup of coconut milk…
1 cup of whole milk or heavy cream…
1/4 cup of butter…
1 teaspoon of salt…
A dash of fresh pepper…
And 1/4 teaspoon of ground nutmeg.
When it comes to nutmeg a little goes a long way!
Time to mash!
I know it’s tempting to want to hurry and mash your potatoes with an electric mixer, but please don’t! Potatoes have a ton of starch in them and when the quick moving blades of a mixer tears those starch molecules the result is a gluey, gummy mess! Take your time with a hand masher (or a ricer) and I promise the creamy, slightly lumpy results will be worth it!
I can not wait to celebrate Thanksgiving this year!
But not before Halloween has a chance to be celebrated first of course.
Enjoy!
Ingredients
- Serves 8
- 5 medium yukon gold potatoes
- 3 large sweet potatoes
- 1/2 cup coconut milk
- 1 cup whole milk
- 1/4 cup butter
- 1 teaspoon salt
- dash of pepper
- 1/4 teaspoon nutmeg
2 Responses to Sweet Coconut Mashed Potatoes
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I'm a happily married gal, and mother to four busy boys. I love cooking with bacon, drinking red wine out of tumblers, and forcing my husband to watch back-to-back episodes of Downton Abbey. This is my blog about what I feed my crazy family/friends, and I am super excited that you are here.
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Oh my goodness I can veganize this with my eyes closed. What a great idea adding the coconut milk. I’m going to try this using some sort of white non-dairy liquid-like substance in a box instead of the milk. My husband will be in a trance. Putty in my hands. A Stepford Husband.
Haha! I love it Jessica!!