Paleo Garlic Mashed Potatoes

Creamy Garlic Mashed Potatoes

Serves 4-6
Prep time 15 minutes
Cook time 20 minutes
Total time 35 minutes


  • 3lb Yukon Gold potatoes (Can use different potatoes, I just prefer yellow or Yukon Golds because of their creamy texture)
  • 3/4-1 cups warm almond milk
  • 1/3 cup ghee/clarified butter
  • 1/2 teaspoon garlic powder
  • salt and pepper (to taste)
  • 1 tablespoon fresh chopped parsley (optional to garnish)


Step 1
Peel and cut potatoes into one inch cubes. Remove any spots.
Step 2
Place potatoes in a large pot (6-quart) and cover with cold, salted water by an inch. Bring to a boil, reduce heat down to medium and slow boil until fork tender (about 15-20 minutes).
Step 3
Drain cooked potatoes, add in 3/4 cup of the warm milk and clarified butter.
Step 4
Mash the potatoes with a potato masher until smooth, adding the extra milk if needed. (If you like your mashed potatoes really smooth, you can beat with a hand mixer, just make sure you stop before they get gummy!)
Step 5
Add in the salt and pepper to taste (I think mashed potatoes are great with lots of salt and pepper. Salt really brings out the flavor of all the ingredients so don't be afraid to add more!).

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