Do you like mashed potatoes? Think about it… are creamed potatoes, drenched in gravy good? I mean, sure its good. But is it great? Honestly, I don’t think so. I think its old. Boring. We need something with a little more taste and pizazz!
And, have you ever made mashed potatoes? I’m not talking about from a box. That doesn’t count. But truly. Peeled, boiled, mashed or pureed. It is a process! For real. So, let’s simplify it too. I love making recipes that taste amazing and are super easy to piece together. We need more time enjoying our guests- friends, and family- rather than be all up in the kitchen for hours.
Confession, I’ve made this dish twice within the past week. Yes, twice! Thats a lot of potato. But, hey, its good! Plus, I had to make sure it was perfect to reveal. This thanksgiving, out with the old, in with the new. Try this delicious potato recipe, free from dairy, and weird preservatives. Embrace taste, I dare ya.
- 2 lbs of golden potatoes, punctured with a fork or make an x in the center.
- 1 large white onion, chopped
- 5 cloves of garlic, chopped
- 3 tablespoons of coconut oil
- salt and peper to taste
- Preheat oven to 350.
- In a large stock pot, boil the potatoes for 10-15 minutes or until you can break potato apart with a fork.
- While potatoes are boiling, on medium-low salute onions in coconut oil until golden brown. When the onions becomes translucent add the garlic and cook for a few minutes until fragrant.
- Drain the water from the pot and put the potatoes back into the pot.
- Add the onion garlic mixture to your potatoes with some more coconut oil and salt and pepper. While mixing all the ingredients together, roughly mash potatoes with a masher or fork.
- Then put mixture into a glass square casserole dish and cook for 25-30 minutes until the top is golden brown.
