Paleo Mashed Potatoes
 
 
A cleaned up version of a classic staple which doesn't comprise flavor or consistency.
Author:
Recipe type: Sides
Serves: 6
Ingredients
  • Potatoes (red, white, salad - whichever you prefer) 2.2 lbs. (1 KG)
  • Bone Broth .5 cup (118 ml)
  • Full Fat Coconut Milk .5 cup (118 ml), more to taste as desired
  • Ghee/Clarified Butter 2 TBSP
  • Black Pepper .25 TSP
  • Garlic Granules/Powder .5 TSP
  • Himalayan pink sea salt .5 TSP
  • Additional spices that mix in well to further customize or add flavor: Parsley, Thyme, Rosemary, Oregano, etc. Start with .5 TSP of desired add in and adjust to taste accordingly
Instructions
  1. Cut potatoes into about 1 inch cubes - I do not peel first as I prefer the extra chunkiness this adds, but you certainly can for an even smoother finish.
  2. Place the potatoes in a stock pot and cover with water and a pinch of salt. Heat over medium high heat with a cover until the potatoes are able to be pierced easily with a fork (this could take 15-20 minutes).
  3. Once the potatoes are soft, drain them and return them to the pot, but turn off the stove.
  4. Mash the potatoes with a masher until smooth (or transition to a high speed blender if you want an extra fluffy consistency).
  5. Heat the coconut milk and ghee for about 30 seconds in a microwave to allow for better absorption and mix into the potatoes along with the remaining ingredients.
  6. Adjust seasonings to taste. If the potatoes seem to be lacking in terms of creaminess (depends on the type of potato that you choose) start by gradually adding in more coconut milk and/or ghee.
Recipe by barre.eat.repeat at https://barreeatrepeat.com/2017/07/09/a-classic-revamped-paleo-mashed-potatoes/