Rosemary Mashed Potatoes

What goes great with an amazing mushroom gravy like a big ole bowl of mashed potatoes. Perfect for any holiday family gathering or just as a dish to go with your dinner tonight. Even though these mashed potatoes are oil and butter free they are still able to be extremely creamy and delicious.



  • 4-5 Medium Golden Potatoes

  • 1 Cup Full Fat Coconut Milk or Vegan Milk

  • 2 Tsp Onion Powder

  • 2 Tsp Garlic Powder

  • 2 Tbsp Chopped Fresh Rosemary

  • Salt and Pepper to Taste


  1. Start by boiling some water in a pot and peeling and cubing the potatoes. Once they’re cubed add the potatoes to boiling water

  2. The potatoes should be done when you can easily stick a fork through them. Once they’re ready strain them and add them to a large bowl with all the spices.

  3. Then add in the vegan milk 1/4 a cup at a time. I use full fat coconut milk to get a really creamy texture but you can use any vegan milk you’d like.

  4. Use either an immersion blender or potato masher to mash the potatoes and keep adding milk slowly until you reach your desired consistency.

  5. Serve immediately with my creamy mushroom gravy recipe and enjoy!

Kennedy Kitchings