Ok, full disclosure, I need to photograph this recipe again. Alas, by the time I looked up from my cooking frenzy it was 6:30 PM and the sun was gone. So the one decent picture I got of this dish doesn’t even do it justice. UPDATE! I was able to take more photographs!
Now that that’s out of the way… this mash is bombdotcom. I’ll be posting all sorts of Thanksgiving/Holiday type recipes for the next week or so. I want you to be able to create a killer spread without wreaking havoc on your lifestyle, your budget, your health or your goals. And no… that’s not supposed to be a guilt trip statement. If you CAN and want to go all Paula Deen on Thanksgiving, go for it. I (and many of you), however, just can’t. But it’s not even a negative thing, it’s a let’s do this damn thing kind of thing. Because you already know that paleo or not we always eat well around here.
I used Okinawa sweet potatoes for this dish because purple food makes me happy. Also, a lot of fall food tends to be orange, brown or white, so I think the bright purple mash is a nice change from that, but use whatever kind of potato you want.
Simple, clean & oh so creamy good. This side of mash will wow all your guests!
Yields Serves 6-7
5 minPrep Time
35 minCook Time
40 minTotal Time
- 5-6 medium sized Okinawa sweet potatoes
- 8 whole garlic cloves
- 1 tbsp Primal Palate Garlic & Herbs (or other garlic seasoning blend)
- 1/2 tsp sea salt
- 2 sprigs rosemary
- 2 tbsp Tin Star Foods Brown Butter Ghee (or butter, or bacon fat)
- 1/2 cup cashew creamer (see paleo cream sauce variation post for recipe)
- You may also use coconut milk fat
- *optional 1 egg yolk
- Peel your potatoes and garlic.
- Dice your potatoes into 1/2 inch pieces, it should be about 4 cups of diced potatoes.
- Place your potatoes in a large pot, fill the pot with water until potatoes are submerged.
- Set to cook on high, bring to a boil (if you cover the pot the water will boil faster, remove cover once the water begins to boil)
- Kitchen hack: place a wooden spoon across the top of your pot to keep the water from boiling over.
- Boil for 20-30 minutes until the potatoes are fork tender.
- Carefully drain the potatoes.
- Mince garlic & rosemary leaves.
- Heat ghee in a small skillet with the garlic.
- Cook, stirring often until golden.
- Place potatoesin the bowl of a stand mixer (or a large bowl if using a hand mixer). Pour in hot ghee and garlic- rosemary mix.
- With the whisk attachment cream the potatoes on high.
- Slowly add in the milk, the seasoning and lastly (if you're using it) the egg yolk.
- Continue to mix until the potatoes are smooth and creamy.
- Stop periodically and use a spatula to scrape down the sides of the bowl so it mixes evenly.
- For extra purdy serving using a piping bag. Garnish with extra seasoning or herbs and a little ghee.