Good as Gold Mashed Potatoes
If you've been peeling your potatoes and boiling them in water, it's time for a major update! Keep the nutritious peel and cook your potatoes in flavorful, nutrient rich stock for the best mashed potatoes imaginable.
Author: Jessica Idleman
Recipe type: Vegetables
- 3lbs of organic Yukon gold potatoes, rinsed well and quartered
- Approximately 4 cups organic chicken stock (homemade is best)
- 1-2 tablespoons of cultured organic butter (unsalted)
- Organic buttermilk, plain kefir, or cultured sour cream (optional)
- Place quartered spuds (peel on), in a large stock pot and add just enough stock to barely cover potatoes. This should not be all of the stock, but if it is, have more on hand for later.
- Set over high heat and cover. Once the liquid comes to a boil turn the heat down to medium and cook partially covered for 10 minutes. Potatoes should be half submerged with liquid throughout the cooking process. Remove lid completely and continue cooking, turning potatoes over occasionally for 10-20 minutes or until fork tender. Drain and reserve any liquid. Using a masher, smash the potatoes with a little of the cooking liquid. Add butter, salt and pepper to taste and whip lightly. Stir in a few tablespoons of buttermilk, kefir, or sour cream. Enjoy!
Note: To increase the starch resistant carbohydrate in this dish, make ahead of time and allow potatoes to fully cool at room temperature. Reheat over low heat and serve barely warm or at room temperature.