1lb gold potatoesaim for small potatoes, and if large cut in half - 8 ounces
½ - 1teaspoonsaltsalt to taste
Bring a pot of salted water to boil. Add potatoes, skins removed and boil for 20 minutes until fork tender (you can stick your fork into the potato and it slides right out).
While the potatoes are boiling, Heat 2 tablespoons of the vegan butter in a pan over medium high heat.
When hot, add the onion slices in (the onions should sizzle), and reduce heat to medium so you don't burn the onions.
Swirl the onions around to ensure it's all covered, and allow to caramelise for 15 minutes, stirring once every 5 minutes. The onions will be soft enough to cut through with the spatula, and will be very tender. If the oil in the pan dries up, add water 2 tablespoons at a time to help finish cooking the onions. Set aside.
Drain and place into a bowl. Using your potato mashed, mash the potatoes for a few seconds until broken up. Place the coconut milk and the remaining vegan butter in a bowl and microwave for 45 seconds until hot. Add to the mashed potatoes with the garlic and salt and mashed all the ingredients together with the potato masher until incorporated.
Fold in the caramelised onions into the mashed potatoes. If you have time, you can let it sit for a while so the caramelised flavour seeps into the mashed potatoes.
Serve with black pepper (optional) and an extra pat of butter.