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Bone Broth Mashed Potatoes
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5 from 3 votes

Bone Broth Mashed Potatoes

These bone broth mashed potatoes have the gut-healing benefits of chicken bone broth, plus lots of healthy fats and plenty of garlic.
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Veggies + Side Dishes
Cuisine: American
Keyword: bone broth
Servings: 4 servings
Author: Bonafide Provisions
Cost: $15


  • saucepan
  • 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.
    Bone Broth Mashed Potatoes


Store leftovers in the refrigerator for up to 3 days.