INGREDIENTS
3 lbs
yukon gold potatoes
1/4 cup
coconut oil
3 tbsps
cassava flour
1 1/2 cups
full-fat coconut milk
1/2 cup
vegetable broth
1/3 cup
nutritional yeast
1 tbsp
garlic powder
1 tsp
thyme leaves
1/2 tsp
rosemary
1 tbsp
sea salt
1/2 tsp
ground pepper