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.
Store leftovers in the refrigerator for up to 3 days.