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.



  • 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

  1. Jessica says:

    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.

  2. Haha! I love it Jessica!!

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