So simple.
Ridiculous good.
And ingredients you can feel good about nourishing your family.
There is nothing wrong with potatoes in moderation. They are full of vitamins and carbohydrates that your body and hormones need.
I leave the skin on for more fiber to balance out the starches, and load them up with nourishing healthy fats so they digest well and absorb the vitamins.
Whether they are alongside some nourishing meatloaf, or your roasted chicken dinner, I say enjoy your mashed potatoes 😉
Here’s how I do them up!
a simple real food recipe :: rustic mashed potatoes
Author:
Ingredients
- 3 lbs organic potatoes, coarsely chopped
- ½ cup butter
- 1/3ish cup whole milk or cream (Amount depends on what kind of potato you are using – see Kitchen Tips for details. Organic and raw milk preferable, or low pasteurized at least. Never ULP)
- 3 cloves garlic, minced (optional but SO good!)
- Sea salt/pepper to taste
Instructions
- Cover the potatoes with filtered water in a large pot and bring to a boil. Cook until the potatoes are fork tender.
- Drain the cooked potatoes and dump into a large mixing bowl.
- Add the rest of the ingredients and use a potato masher to mix them up. Depending on the moisture level of the potatoes you are using you may need more butter or milk to help make them creamier. (The drier the potato the more you will need – see Kitchen Tips for details.)
Kitchen Tips:
- I love using red or yellow potatoes for mashed potatoes because they are “creamier” in texture (more moisture). BUT russets work well too and if money is tight and that is what is on sale, that is what I’m serving up 😉 When adding the milk to the potatoes maybe start out with ¼ cup and work up to 1/3 to a ½ cup depending on the
potato you are using. I use more butter with russet potatoes sometimes if they are particularly dry – it will make the texture of the potatoes much creamier! - I don’t prefer my mashed potatoes super smooth like what you would get through a potato ricer or by blending – it isn’t chunky but you get the idea. If you prefer the other, then by all means go for the blender.
- You can make these up ahead of time and keep them warm in a crock pot on low if you are serving a crowd and want to get ahead of yourself.
- Read THIS, THIS, and THIS on why real whole milk, cream, and butter are NOT bad for you and should be a very nourishing part of your diet.
YOUR TURN!
What do you love serving mashed potatoes with? Let me know how you like the potatoes if you try them for the first time!
Renee,
I am getting ready to switch my baby to milk and have seen several times where you have indicated no ULP. I cannot find any information on the dangers. Can you help?
Hi Jaymee! I am so sorry I didn’t see this sooner – sometimes I don’t get email notifications on comments! Here are great articles to read on it! Basically, pasteurizing really heats up the molecules of the milk and make it very difficult to digest for the tummy. Over time this can lead to leaky gut and food allergy issues.
http://www.foodrenegade.com/just-say-no-to-uht-milk/
http://www.draxe.com/video/pasteurization-homogenization-raw-milk/
Let me know if I can help further!
Hi! Please tell- why do you use filtered water when you are boiling? I thought boiling made the water safe. Please educate me! Thanks!
Hi Sarah! My understanding is that chlorine is not affected by boiling, and our water is definitely chlorinated. I am not an expert though – send me something if you have something that says differently!