Mashed Garlic Red Potatoes with Coconut Milk

Mashed Garlic Red Potatoes with Coconut Milk

You'd never guess that these mashed potatoes don't have ANY cream and hardly any butter. This is a healthy take on a classic and comforting side dish that I hope you try.

Mashed Garlic Red Potatoes with Coconut Milk

Prep + Cooking Time:
Makes 6 Servings

Ingredients:

  • 1 pound Red potatoes, quartered
  • 1/4 large Sweet onion, chopped
  • 3 Garlic cloves, minced
  • 1/2 (13.5 ounce) can of Full fat coconut milk (including some of the coconut cream in the top of the can, if possible)
  • 1 small pat of Grass fed butter OR 1 teaspoon of Ghee
  • Extra virgin olive oil
  • Salt and Pepper
  • Chives or parsley, chopped for garnish (optional)

Method:

  1. Fill a large saucepan a little over half way with water. Add a generous amount of salt to the water.
  2. Add red potatoes and onions to the salted water and bring to a rolling boil. Cook until potatoes are fork tender (about 20 minutes).
  3. Meanwhile, bring a small skillet to medium heat, and add about a tablespoon of extra virgin olive oil. Once the oil is hot, add minced garlic and stir for about 2 minutes.
  4. Add coconut milk and butter or ghee to the garlic in the small skillet and simmer for 5-8 minutes, or until the liquid reduces some.
  5. Once potatoes are fork tender, strain them in a colander and then return the potatoes back to the original saucepan.
  6. Add in coconut milk and garlic mixture to the potatoes, and season with a generous amount of salt and pepper to taste.
  7. Using a potato masher (or a fork), mash the potatoes until desired texture. I like mine just a little chunky!
  8. Optional: mix in fresh herbs of choice.
  9. Enjoy warm with your favorite entree.