Best Non-Dairy Mashed Potatoes

It's hard to think of  mashed potatoes without dairy! I used to love mine with extra butter and super creamy.  The important thing with making non-dairy mashed potatoes is developing the creamy rich taste without the cream!  These are delicious.  You can make them and eat them or you can bake the mashed potatoes and add a nutritional yeast topping.  We do both in our family!

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Ingredients:

4 lbs russet or gold potatoes, peeled
1/2 c soy free earth balance or avocado oil
1/2 c full fat coconut milk
1 c bone or veggie stock
2 tsp, fresh chopped parsley
2-3 garlic cloves peeled and smashed

For Topping:
4 TB fresh chopped parsley
4 TB nutritional yeast
Salt to Taste

Instructions:

1. On low heat, melt earth balance in a small skillet. Add garlic and fresh herbs and let infuse about 10 minutes over low heat. Be careful not to let anything get too hot or burn!
2. Meanwhile, prepare peel your potatoes. If using and Instantpot, make sure pieces are evenly sized. Place potato pieces on trivet in Instant Pot and cover with 1 cup water. Seal and cook on Manual High Pressure for 8 minutes. Quick Release as soon as timer beeps, then drain. Return potatoes to Instant Pot or medium serving bowl. If boiling, boil on high until potatoes are tender. Cool and drain.
3. Add coconut milk, and stock to skillet and heat through. Stir to combine. When heated through, pour over potatoes and mash with a potato masher. Add salt and more stock until you reach your desired texture.
4. Serve now, or for baked mashed potatoes, tranfer the potatoes to a  prepared 9 x 13 oiled baking dish.
5. Bake uncovered at 400 degrees for about 20 mins until the top starts to brown.  Sprinkle with topping and serve.