Thursday, September 29, 2016

whole 30 compliant MASHED POTATOES

We eat a lot of potatoes. I know that there are the naysayers about potatoes-especially plain old white potatoes- who say they are too starchy and have too many carbs. But to those people I say STOP. Potatoes are a real, whole, nutritious, delicious food. And they happen to be carb AND a starch. I like to have a form of starch/complex carb at a meal-it's filling and if you're working out, you need it. Period. We often eat potatoes twice a day, (sometimes even THREE TIMES A DAY) and you know what? Healthier than ever. Weight lost. Workouts are better. 
Potatoes are not the enemy. Carbs are not the enemy. Eat real food, guys.Three cheers for potatoes!
These mashed potatoes taste creamy and decadent, but are completely dairy free and Whole 30 compliant. They're perfect paired with pot roast or even for a holiday meal.

Let's get started:

I like russet potatoes for traditional mashed potatoes. Give them a decent scrub and then peel them. Dice into cubes and pop them into a big pot of cold, salted water. Bring the water to a boil and cook those little cubes until you can easily poke them with a fork, about 15-20 minutes. Drain the potatoes. Now, here is the key to perfect mashed potatoes: after draining, put the potatoes back in the pot and put them back on heat (about med high). And stir them until they are dry and they leave a little film on the pot. Then, and only then, remove them from the heat and mash away.

Now. We season. Stay with me, things might sound weird, but the results will be good. Promise!
The season crew:

Don't panic. Your potatoes are not going to taste like coconut.

I go in this order, but it doesn't really matter: clarified butter, coconut cream, stock, seasoning, then more coconut cream and stock as needed. (Also, you can cut the paprika in half if you don't like the color it produces.)

Creamy, perfect, mashed potatoes.

 Mashed Potatoes (whole 30 compliant)
8 medium russet potatoes, peeled and diced into cubes
4 Tbsp clarified butter
3/4 cup, divided coconut cream (or coconut milk)
1/4 cup chicken stock (plus more if needed)
1/2 Tbsp onion powder
1/2 Tbsp garlic powder
1/4 tsp black pepper
1/4 tsp salt (plus more to taste)
1/4-1/2 tsp smoked paprika (or regular paprika if that's what you have!)

Fill a pot with cold, salted water; add the potatoes. Bring the potatoes to a full boil; boil until tender, about 20 minutes. Drain the potatoes well and return to the pot. Heat the potatoes over medium high heat, continually stirring, until potatoes are dry and there is a thin film around the pot, about 7 minutes, Remove from heat and mash well, until there are no lumps.
Add the clarified butter and fold into the potatoes with a wooden spoon. Add 1/2 cup of coconut cream and 1/4 cup of chicken stock, carefully working the liquids into the potatoes until smooth. Add all the seasonings and stir until to combine. If the potatoes are a dry, add another 1/4 cup of coconut cream and a little more stock. Stir well until combined. Salt to taste and serve.


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