Did you ever think you can get creamy mashed potatoes without all that butter and cream? I didn't! But you can and it's fantastic! Plus it's vegan and healthier and tastier than EVER!
1. Use the coconut milk from the can NOT the cartons. Stir up the liquid and the solids in the can so that it is completely combined. This will give you the perfect texture.
2. Removing thyme leaves is super simple! With one hand hold the top of the stem and with the other hand just slide your hand down the stem to remove the little leaves and voila! De-stemmed!
3. Personally I get the creamiest outcome when I use my stand mixer with the whip attachment. However, hand mixers work just as well. And when you are in a pinch for time the hand masher will do just fine :)
4. Make ahead tip: You can cut up your potatoes and store them in your pot of water up to 2 days ahead of time. Then once your potatoes are cooked. Drain them and keep them in your pot. Right before your guests come, heat up the remaining ingredients until they are melted through and add to the potatoes. You will have perfect creamy potatoes that are gorgeously warmed through!