These easy vegan mashed potatoes are super creamy, perfectly fluffy, and absolutely delicious! Just like mom used to make...but they're totally dairy-free!
Place the potatoes into a colander and rinse them with cold water for about 30 seconds.
Place the potatoes into a large pot and cover them with cold water.
Place the pot over high heat and bring the water to a boil. Lower the heat and allow the potatoes to boil until easily pierced with a fork, about 15 minutes. Don't overcook the potatoes.
While the potatoes cook, combine the coconut milk and butter in a small container. Warm it up in the microwave (or alternatively in a small pot on the stove), just until the butter melts.
Place the other non-dairy milk in a separate container and heat it until warm to the touch.
Once the potatoes are done boiling, drain them into a colander and rinse them with warm water for about 30 seconds.
Return the potatoes to the pot.
Use a potato masher to mash the potatoes just until fully broken up.
Pour in the coconut milk mixture and continue mashing. Slowly begin adding the other non-dairy milk, adding just as much as needed for the potatoes to reach your desired consistency.
Season the potatoes with salt and pepper to taste.