Way back in the day I used to flip-flop between being a carnivore and a vegetarian. I even dabbled in veganism for about a month. It was actually during my first month of grad school. I’d amble around Denton with my nose in the air because I was smart, didn’t eat animal products, and rode a bike. Then one morning I woke up to yet another eggless breakfast and realized it was a life I did not want to live.
Fast forward four years and I am doing yet another Whole30. This means no dairy, among other things. Eggs are okay. But this post will actually focus on potatoes. Of the mashed variety. The vegan mashed variety!
Vegan Mashed Potatoes
12 small, organic red potatoes cut into quarters
2 tsp coconut oil
1 cup unsweetened coconut milk
1 tbs garlic powder
s & p to taste
- Rinse and quarter your red potatoes. Boil in a pot of salted water until soft- about 20 minutes.
- After draining the potatoes, place in a bowl or the original pot. Add the coconut oil, coconut milk, and garlic powder. Mash away.
- Add salt and pepper to taste.
Blogging a recipe that is this simple is actually really weird for me. It’s like posting about how to put on socks and then calling myself a fashion blogger…
Some people don’t know how to make mashed potatoes? Or maybe they don’t know coconut oil easily replaces butter? Whatever. I quickly added these vegan mashed potatoes to a very non-vegan fried egg and even later, I topped my stuffed peppers with ’em to make shepherd’s pie. Potatoes are pretty damn versatile and my go-to comfort food while on a Whole30. And, when paired with eggs, they make up 1/2 of the breakfast power couple! (Even when they are mashed!)