Whole 30 Mashed Potatoes

Directions

1. Note: other types of potatoes may be used here such as
   Russet, white or sweet potatoes. If you're using a potato with
   thinner skin like white, gold or sweet you don't have to peel
   them if you prefer not to. Just wash gently before cutting.

   
   1. Fill a large pot with enough water that your potatoes will be
   fully covered. Set it over high heat on the stove and bring to
   a boil.

   
   2. Once the water is boiling, add the potatoes, cover, and
   cook for about 15 minutes or until they are “fork tender.” This
   means you should easily be able to pierce the potato chunks
   with a fork.

   
   3. Drain the potatoes, reserving a ½ cup of the potato water
   if you’d like a creamier mash.

   
   4. Add the coconut milk and ghee and mash with a potato
   masher or large fork if you want a chunkier mash. For a
   smoother texture use an immersion blender. Add the potato
   water or more coconut milk if you want a smoother, creamier
   texture.

   
   5. Salt to taste and enjoy!