- 4 pounds Yukon Gold potatoes, washed and cut into large pieces
- 1/4 cup vegan butter, plus more for topping
- 5 ounces full-fat, unsweetened coconut milk
- Salt and pepper, to taste
Add the Yukon Gold potatoes to a large pot and cover with cold water and season assertively with salt. Bring to a boil and simmer for 20-25 minutes until the potatoes are easily pierced with a fork.
Drain the potatoes and add them back to the large pot along with the vegan butter, coconut milk and salt.
Using a hand mixer, combine all of the ingredients until creamy.
Top with vegan butter and fresh chopped chives. Season with salt and pepper, to taste.