Serves about 6 people
4 lbs Yukon Gold potatoes, peeled
1/2 cup canned coconut milk
6 tablespoons unsalted butter
Salt, to taste
Place the potatoes in a large pot and cover them with cold water. Add a few tablespoons of salt to the water.
Bring the water to a boil over high heat, then reduce the heat to medium and simmer until the potatoes are fork-tender, 30 minutes.
In a small saucepan, heat the coconut milk and butter over low to medium heat until the butter is melted and the mixture is warm.
Once the potatoes are cooked, drain all the water return them to the pot.
Use a potato ricer to rice each potato directly into the pot. Pour the warmed coconut milk and butter mixture over the riced potatoes.
With a rubber spatula, gently fold the riced potatoes, coconut milk, and butter together until combined. Season with salt, taste to adjust seasoning. Enjoy!