Garlic Ranch Mashed Potatoes | PALEO, Whole30
Servings: 6
Calories: 196kcal
Ingredients
- 2 lbs gold potatoes, scrubbed & cubed (roughly 1" pieces)
- 1/2 cup chicken broth
- 1/4 cup ghee
- 1/4 cup coconut milk
- 2 tsp minced garlic
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp dried chives
- 1/2 tsp dried dill
- pinch salt and pepper to taste
Optional garnish: Whole30 compliant ranch, ghee, chopped fresh parsley, sliced green onion
Instructions
- Place the cut potatoes in a large pot and fill with water to cover. Bring to a boil, then reduce to medium high (or a low boil). Cook until the potatoes are tender, about 15-20 minutes.
- Drain the potatoes, then return them to the pot over low heat.
- Add the chicken broth, ghee, coconut milk, garlic, and spices. Mash with a large fork or potato masher until you reach your preferred consistency (I like to leave them a little "chunky").
- Adjust the seasonings to your taste, and serve hot with optional garnish!
Notes
- You won't taste the coconut milk one bit in this recipe. But if you are avoiding it due to an allergy or sensitivity, you can definitely substitute cashew, almond, or whatever other milk you do well with!
- If you love super smooth mashed potatoes, an immersion blender works great for step 3! You could also transfer the whole mix to a high speed blender like a Vitamix.
- Trying to lower your carbs? Substitute half of the potatoes with cauliflower- you'll hardly taste the difference!
Nutrition
Calories: 196kcal | Carbohydrates: 28g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 19mg | Sodium: 89mg | Fiber: 4g | Sugar: 1g | Iron: 1mg