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!
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Vegan Creamy Mashed Sweet Potatoes

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!
Course Vegan
Cuisine American
Author Mila Furman

Ingredients

  • 4 large sweet potatoes peeled and cut into half moon shapes
  • 3 tbsp vegan sour cream
  • 3 tbsp vegan butter such as Earth Balance
  • 4 tbsp coconut milk plus extra to garnish * Note 1
  • 2 thyme stems Note 2, with the leaves removed, plus extra for garnish*
  • salt and pepper to taste

Instructions

  • Rinse the potatoes well as they tend to hold onto some of the dirt even after they were peeled.
  • Add to a large pot and fill completely with water. Bring to a boil, lower to a simmer and cook until knife tender: when a knife goes into the potatoes smoothly.
  • Drain in a colander. This step is crucial because you want to get as much water out of the potatoes as possible.
  • Now add BACK into the pot that the potatoes were in...the pot will now be dry because the residual heat would have dried it up. If not, then just wipe the access water out with a paper towel before adding in the potatoes.*
  • Add the remaining ingredients into the pot with the potatoes. Now add this point you can either use a hand mixer, a stand mixer or a plain masher to get everything smoothed out.
  • Taste for salt and pepper and season accordingly.
  • Before serving, swirl in some coconut milk on the very top and sprinkle with thyme.

Notes

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!