Everyone has a weakness… my biggest one happens to be food. Carbs, actually. Salty, starchy carbs.
Let’s cut to the chase… it’s potatoes. Potatoes make my world go ‘round.
I love them in literally any form. Chips, friends, mashed, baked, grilled, roasted, sliced, tater tots, latkes, in a soup… everything. I was dared to eat a potato raw, once. While I probably wouldn’t do it again, I definitely remember there being zero hesitation when I tried it the first time.
Over the years, I’ve become what I consider to be a mashed potato connoisseur. I love Thanksgiving and the fact that my family typically supplies ~10 lbs of mashed potatoes each year because they know I just need potatoes in my life. If I get married, I will be having a mashed potato bar. While I’ll never pass up a good heap of potahtoes, some just stand out better than others.
I’ve made Yukon Gold mashed potatoes, and they ended up fine. But let’s be honest, here… who wants potatoes that are *just* fine? I don’t like shortcuts, and I don’t want potatoes that are just “meh”. I like what I like, and that’s just what I like. I’ll only make mashed potatoes a certain way.
There’s something to be said about staying true to your preferences and quirks. So long as they don’t harm anyone, intentionally hurt anyone or impact your quality of life, let your inner weirdo out. Personally, I’m incredibly particular – I like things in a certain order, I prefer to eat things a certain way, I like to make things a certain way. Is it weird? Well, no, I’m sure there are more eyebrow-raising things out there I could be doing, but it’s definitely a noticeable “ism” that I have. These could be anything; physical, intellectual, spatial… anything that doesn’t sit right with you, on you or for you — it’s important to at least make an effort to understand why you’re wired that way, or why something drives you like it does.
With me — and food being most important — I keep my basics the same and rarely stray. All my best mashed potato recipes are made with red potatoes, skin on. I tell myself it adds some vitamins. For holidays, I do add full dairy to my potatoes, but I try to keep that as a treat. As for any other day, I try to limit that as much as possible. Don’t be afraid to add some herbs and spices to your potatoes! Fortunately, since potatoes are so starchy, they’re forgiving if you’re heavy handed. There’s different schools of thought with whether or not ghee fits into a paleo diet, and honestly, if you’re buying high-quality ghee, all the milk proteins, lactose and casein are removed (which by definition, is paleo)
Try these, and experiment with your flavor combos…. and remember, garlic is never wrong.
Rosemary Garlic Mashed Potatoes
Prep time: 10 min
Cook time: 30 min
- 8-10 medium sized red potatoes, washed/scrubbed
- 2 cups unsweetened/unflavored almond milk
- 1/3 cup high-quality ghee, or non-dairy butter alternative (if dairy-free)
- 1 tbsp salt, plus more to taste
- 1/2 tbsp pepper
- 1 clove of garlic, pressed or very finely minced
- 2 tbsp fresh rosemary, finely chopped
- pinch of paprika
- 1 tbsp of fresh parsley, finely chopped
- Place potatoes in a large stockpot, just covering with water. Bring to a boil and cover. Allow to boil for 20-30 minutes, or until fork-tender.
- Drain potatoes and place back into the stockpot. Add ghee, almond milk, salt, pepper, paprika and garlic. With a hand-masher or mixer, mash potatoes until no large chunks are left and potatoes start to take a smooth, creamy texture. Add additional almond milk as necessary, if potatoes are too stiff.
- Turn stove heat back to low, ensuring potatoes are stirred and don’t burn. Add rosemary and parsley and continue to stir thoroughly. If additional salt is needed, add as well. Serve, and enjoy!
**Pro-Tip!** If making mashed potatoes as part of a larger meal, you can make them first and keep them warm for a long time as you continue to cook. Place a large flat-bottomed steel mixing bowl on the stove, and place your stockpot within the bowl. Fill the bowl with just enough water to cover most of the content within your stockpot. Allow water to warm over medium high heat, which will keep the stockpot hot, then turn to low/simmer. Make sure you’re still checking what’s in the pot occasionally so it doesn’t burn! and a CAUTION: allow water within the bowl to cool prior to removing from stove, as bowl and water will remain hot for a while.