Bone Broth Mashed Potatoes
Mashed potatoes shouldn’t be relegated to holiday spreads alone. I’m on a campaign to bring them back to the regular family dinner table. They couldn’t be easier and they’re truly full of nutrition, especially when the potatoes are cooked in bone broth. I’m always looking for mineral rich carbohydrates for side dishes that are satisfying, but not too heavy. We try to mix up our carb sources instead of relying on rice or bread for every meal. The cooler weather has me longing for warm, creamy sides for our protein rich meals and these mashed potatoes hit the spot. Instead of cooking the potatoes in water, I steam them in a bit of bone broth and mash it all together with a splash of milk and pat of butter. I liberally salt them and taste for seasoning of course. In goes another pat of butter for extra creaminess and voila, the comfiest dinner side is served.
Ingredients:
Makes 8 servings
2 pounds yukon gold potatoes, peeled and quartered
1-2 cups bone broth
salt and pepper to taste
about ¼ cup butter
splash of milk if needed
Directions:
In a large pot, place your peeled and quartered potatoes. Pour bone broth over top until there is about 2 inches of liquid in the pot. Put the lid on and simmer for about 30 minutes. You’ll want to check the level of liquid halfway through to make sure it isn’t dry, otherwise the potatoes will burn to the pan. We don’t want to scrub that dish! You should be able to stick a fork in the potatoes easily. When they are fork tender, use a potato masher to roughly mash the potatoes and broth together. Add the butter, salt, and pepper. Mash some more. Give it a taste and see what it needs more of. Adjust accordingly. If it needs a bit more liquid add a splash of milk a bit at a time until you have the right consistency.
