Peel the potatoes and while peeling the second one, keep the first one into the water, to avoid oxidation.
Cut in equal sized pieces and boil for 15 minutes or until it becomes soft enough to smash.
Add them back into the bownl, add curry, salt and black pepper, coconut oil and rice milk. Smash it.
Heat it back if needed (I didn’t), always mixing in the lowest heating temperature. And serve.