Level up your mashed potato game with this simple, vibrantly-hued side dish that is compliant with vegan, dairy-free, gluten-free, and whole30 diets.
In a large pot, add potatoes (or large chunks) and cover with water by several inches. Bring to a boil and allow to cook until the potatoes are tender when poked with a fork, about 20 minutes. Turn the burner to low, drain excess water then place back on the burner.
Using a potato ricer (or masher if ricer not available), start mashing the potatoes. After riced, add coconut oil and coconut milk and continue mashing to a rough consistency. With a spoon, stir in 1 tsp. of turmeric, garlic, black pepper and salt (amount to preference) an continue to stir for 30 seconds or so until mostly smooth and fluffy. Do not stir, or they’ll could become gummy. If needed, add more milk as needed and/or turmeric salt. Serve warm with finely chopped chives (optional), and enjoy!