Creamy Vegan Mashed Potatoes

"So delicious!!! My family didn’t even know it was vegan."

"Thank you Nisha for another new favorite recipe! Best mashed potatoes I’ve ever made."

"Hands down, these were the best mashed potatoes I’ve ever made (vegan or not). Super simple and super delicious."

Let's make my  Vegan Mashed Potatoes!

First, peel and chop the potatoes.

Add them to a large saucepan with kosher salt and simmer for 20 minutes.

Slice off the top of a head of garlic and drizzle with olive oil.

Wrap in foil and roast in the oven for 40 minutes.

Squeeze cloves out of their skin and mash with a fork.

Cream together softened vegan butter, roasted garlic and miso paste.

Add the miso butter to a saucepan over medium-low heat.

Once almost melted, pour in the lite coconut milk and whisk well.

Add pepper.

Rice the warm potatoes into a large bowl.

Pour the warm miso-butter-milk mixture into the potatoes. Fold gently with a silicone spatula until well-combined.

Season with salt and pepper.

Serve warm drizzled with vegan butter and garnished with fresh chives.