Bone Broth Mashed Potatoes

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Bone Broth Mashed Potatoes

We could almost write an ode to mashed potatoes, we love them that much. But this staple holiday dish can really pack on the pounds without delivering much in terms of nutrition. This healthy take on the dish adds all the nutrition goodness of bone broth as well as some healthy fats from avocado oil. Enjoy!

 


INGREDIENTS:

  • 2 pounds yukon gold or red potatoes washed and peeled and cut into 2 inch pieces
  • 1/2 large yellow onion diced
  • 1 cup LonoLife Chicken Bone Broth 
  • 1 tablespoon avocado oil
  • 6 garlic cloves minced
  • 3 tablespoons butter
  • sea salt and pepper to taste
  • 1 tbsp chopped parsley

DIRECTIONS:

Place potatoes in a large saucepan or pot, cover, and bring to the boil over medium heat for 15-20 minutes or until soft enough to

pierce with a fork. Drain well.

In a large pan, add the avocado oil and then add in the onion and garlic, cooking over low heat for 3 minutes. Be careful not to brown the garlic. Add in a tbsp of the bone broth and cook a little longer.

Mash your potatoes using a potato masher and add in the onion and garlic mix.

Slowly pour in the remaining bone broth until you find the perfect consistency.

Add in the butter, garlic, salt, pepper and parsley and stir to combine. Taste and adjust seasonings as needed.

Bone Broth Mashed Potatoes We could almost write an ode to mashed potatoes, we love them that much. But this staple holiday dish can really pack on the pounds without delivering much in terms of nutrition. This healthy take on the dish adds all the nutrition goodness of bone broth as well as some healthy fats from avocado oil. Enjoy! INGREDIENTS: 2 pounds yukon gold or red potatoes washed and peeled and cut into 2 inch pieces 1/2 large yellow onion diced 1 cup LonoLife Chicken Bone Broth 1 tablespoon avocado oil 6 garlic cloves minced 3 tablespoons butter sea salt and pepper to taste 1 tbsp chopped parsley DIRECTIONS: Place potatoes in a large saucepan or pot, cover, and bring to the boil over medium heat for 15-20 minutes or until soft enough to pierce with a fork. Drain well. In a large pan, add the avocado oil and then add in the onion and garlic, cooking over low heat for 3 minutes. Be careful not to brown the garlic. Add in a tbsp of the bone broth and cook a little longer. Mash your potatoes using a potato masher and add in the onion and garlic mix. Slowly pour in the remaining bone broth until you find the perfect consistency. Add in the butter, garlic, salt, pepper and parsley and stir to combine. Taste and adjust seasonings as needed.

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