Give a whole new dimension of flavor to your mashed potatoes and enjoy more savory in every bite with this recipe from Bonafide Provisions.

45 MIN · SERVES 6 • GLUTEN-FREE

Ingredients

• 2 pounds Yukon gold potatoes, washed and peeled 3 tablespoons
• Bonafide Provisions Turkey or Chicken Bone Broth
• 2 teaspoons sea salt
• 1 tablespoon grass-fed butter or ghee
• ½ large yellow onion, diced
• 1 tablespoon avocado oil
• 8 garlic cloves, minced
• ¼ cup coconut cream
• 3 tablespoons grass-fed butter or ghee
• Sea salt and black pepper, to taste
• Chopped chives, for garnish

Directions

1. Place potatoes in a large saucepan or pot. Fill with enough water to cover 1 inch over their tops. Bring to a light boil over medium-high heat and add 2 teaspoons of sea salt. Cover and cook potatoes for 25 minutes until very fork-tender. Drain and set aside to slightly cool and transfer to a large mixing bowl.
2. In a large pan over high heat, melt 1 tablespoon of butter. Add in diced onion and lower the heat to medium-low. Cook for 4-5 minutes until soft. Add in bone broth and continue cooking for 4-5 minutes until the liquid begins to thicken up a bit. Stir frequently. When ready, transfer the onions to the bowl of potatoes.
3. Add oil to pan and saute garlic cloves on low heat for 3 minutes, stirring frequently. Transfer to the mixing bowl.
4. Mash your potatoes using a potato masher.
5. Add in coconut cream, butter, garlic, salt, and black pepper and stir to combine. Taste and adjust seasonings as needed.