Whole30 Mashed Potatoes
Servings: 6
Ingredients
- 3 pounds Yukon gold potatoes
- 4 tablespoons ghee, such as Fourth and Heart
- 4 cloves garlic, minced
- 1 cup chicken stock or vegetable stock, plus more as needed
- 3/4 cup unsweetened full fat coconut milk, such as Thai Kitchen
- kosher salt, to taste
- freshly ground black pepper, to taste
Instructions
- Bring a large pot of water to boil.
- Cut the potatoes into fourths. I like to leave the skins on, but feel free to peel the potatoes if you prefer no skins.
- When the water is boiling, add the potatoes to the water and continue to boil for 15-20 minutes, until the potatoes are tender and a fork is easily inserted and removed from the potato.
- Drain the potatoes in a colander and leave in the colander until the potatoes are just slightly steaming (this helps them be less watery).
- Meanwhile, melt the ghee in the pot and saute the garlic for 2 minutes, being careful not to burn. Remove from heat.
- Return the potatoes back to the pot. Start by adding 1/2 cup of chicken stock and the coconut milk and start mashing with a potato masher until the potatoes are smooth and velvety. Continue adding chicken stock until the potatoes are smooth with no lumps. Season to taste with salt and pepper.
Nutrition
Calories: 304kcal | Carbohydrates: 48g | Protein: 8g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 27mg | Sodium: 74mg | Potassium: 1168mg | Fiber: 9g | Sugar: 3g | Vitamin A: 6IU | Vitamin C: 45mg | Calcium: 46mg | Iron: 3mg