Vegan & Gluten Free Ovenbaked Mashed Potato Bread

When I shared my lunch where I ate these potato bread a few of you asked for the recipe so I thought I'd share it with you as it's one of my favorite things to eat. And when your body does not like gluten these are the perfect alternative to bread. So let's get started: 

Servings: 1- 2 // Total time:  day 1: 30 minutes - day 2: 45 minutes

2.2 lb potatoes (1 kg)
The cooking water from the potatoes
½ tsp. Himalayan pink salt fine
Optional: frozen parsley to desired taste

Peel and cube the potatoes. Boil them tender in water; it takes about 11 minutes. Pour the cooking water into a container and set aside.

Mash the potatoes and add in the coconut oil if desired. Stir well along with some of the cooking water. Add the cooking water little by little until you get the desired consistency.

Season with salt and  place the mashed potatoes in a rectangular form (5 x 8 inches and 3 inches tall or 12 x 20 cm and 8 cm high), smooth out the surface and allow to cool. 

Place in the fridge overnight.

Next day:
Preheat the oven to 420 degrees Fahrenheit or  220 degrees Celsius.

Turn the form upside down to get the mixture out of the form on to a cutting board. Cut into slices ¼ inch or 6 mm thick. Place the slices on a baking sheet lined with baking paper.

Place the slices in the oven for 25-30  minutes until golden brown.

Served with tzaziki and tomato slices.