How to make Creamy Mashed Potatoes with coconut milk (instead of milk)

Here’s another “Cooking with Geoff” recipe episode from Vancouver BC Canada.

Geoff from shows how to make a creamy version of mashed potatoes with coconut milk instead of dairy milk. This recipe is 100% vegan and vegetarian!

They’re a great accompaniment to round out a delicious meal. Serve with gravy and your choice of protein and vegetables.


Quorra by Occluded Front

Song that Never Was (Imogen Heap Remix) by gpeters

Joy by Geoff Peters Trio

Technical notes:

Camera: Sony Cybershot DSC-HX9V with manual white balance

Audio recorded on a Zoom H1, with sennheiser Lapel mic.

Narration Audio processed in Audacity. (Used SC4 compressor, split tracks to mono, Hard limiter, and Amplify effect).

In Adobe Premiere Pro CS5.5. side-chain compression was used to perform audio ducking of the music track underneath the narration, using “Molot” compressor VST Plugin, 2 instances of the “64 bit 2 channels Molot 0.3 version” VST plugin in the “mono mode with external side chain signal” mode were used directly in Adobe Premiere Pro CS5.5 to perform the side chain compression.

Get the free Molot compressor VST plugin here:

Thanks for watching!

A Birds in the House Production

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2 thoughts on “How to make Creamy Mashed Potatoes with coconut milk (instead of milk)

  1. Michael Beutler

    Hi Geoff, good video. Never actually thought of adding coconut milk to potatoes. I’ll definitely give this a try as I really like coconut milk, and enjoy the change from regular milk. My only thought for you is to do a study on margarine and why it is so bad for you. Go with butter, cuz i’m pretty sure margarines are plastics.

    Your video made me think of coconut prawns which I had to run home and make after enjoying them so much at a pub.

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