Thanksgiving is one of those blessed events when we can throw our cares to the wind and eat all the carbs and all the pie. However! If we can pack some extra nutrition into all those classic Thanksgiving dishes, why not? Earlier this week, I shared some simple and healthy Thanksgiving sides, and now I’ve got another to add to the lineup: Bone Broth Mashed Potatoes.
Our friends at Bonafide Provisions came up with this recipe and it was just too good not to share. It has the gut-healing benefits of bone broth, lots of healthy fats (butter! avocado oil! coconut cream!), and, most importantly: plenty of garlic.
Bone Broth Mashed Potatoes
- Potato masher
- 2 pounds yukon gold potatoes washed and peeled
- 2 teaspoons sea salt
- 1 tablespoon grassfed butter or ghee
- 1/2 large yellow onion diced
- 3 tablespoons chicken bone broth
- 1 tablespoon avocado oil
- 8 garlic cloves minced
- 1/4 cup coconut cream
- 3 tablespoons grassfed butter or ghee
- sea salt and black pepper to taste
- chopped chives for garnish
- Place potatoes in a large saucepan or pot and cover with 1” water over their tops. Bring to a light boil over medium-high heat and add 2 teaspoons of sea salt. Cover and cook potatoes for 25 minutes until very fork tender. Drain and set aside to slightly cool and transfer to a large mixing bowl.
- In a large pan over high heat, melt 1 tablespoon of butter. Add in diced onion and lower the heat to medium-low. Cook for 4-5 minutes until soft. Add in bone broth and continue cooking for 4-5 minutes until the liquid begins to thicken up a bit. Stir frequently. When ready, transfer the onions to the bowl of potatoes.
- Add oil to pan and sauté garlic cloves on low heat for 3 minutes, stirring frequently. Transfer to the mixing bowl.
- Mash your potatoes using a potato masher.
- Add in coconut cream, butter, garlic, salt, and black pepper and stir to combine. Taste and adjust seasonings as needed.