|15 min||15 min||6|
|908 gm||Yukon Gold potato|
|1 tsp||Sea salt, fine|
|1 tsp||Garlic powder|
|1/2 cup||Coconut milk (lukewarm)|
|1 tsp||Apple cider vinegar (for buttermilk tang)|
|1/2 tsp||Sea salt, fine|
|1/4 tsp||Black pepper|
|1/2 tsp||Garlic powder|
|1 sprig||Thyme, fresh (optional)|
Coconut milk is the creamiest milk for potatoes and will yield the best result taste/texture wise. It makes them so creamy.
If you can't have or don't want coconut, please do NOT add almond milk, it won't work the same and the taste will kind of ruin them. If you don't mind soy milk, use that instead, or even cashew milk, but make sure it is unsweetened/flavored.