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1 pound red or yukon gold potatoes, peeled and cut into 1 inch dice

1 can coconut milk

2 cloves garlic, minced

1 tbsp coconut oil

Salt & Pepper to taste

 

In a large pot, bring potatoes to a boil in water and cook until done.  About 25 minutes.  Drain.

While potatoes are draining, use the same pot and heat oil on medium, then add garlic.  Saute until fragrant; be careful not to burn.

Add potatoes back into pot with garlic and coconut oil.  Mash with a fork then add 1/4-1/2 can of coconut milk.  Using a hand mixer, blend the coconut milk with the potatoes, oil and garlic until desired consistency, adding more milk as needed.  Salt and pepper to taste.

Save any leftover coconut milk for a smoothie.