These holiday mashed potatoes are perfect for any family gatherings!
I questioned very much if I should share this recipe. I know there are many of you out there that still subscribe to the “fat-is-bad” idea. So I wasn’t sure what the reaction to this recipe would be. But….
It is clean.
Clean eating is about avoiding processed foods. If you purchase organic, pastured dairy products, then the fat just becomes a healthy part of your eating plan. Yes, fat is healthy. We need fat. Good fat. Tasty fat.
I make these mashed potatoes once a year for Thanksgiving. I have no guilt in eating them either. Yes, there’s a ton of fat. So much so, I won’t even bother posting nutrition data for this one. I mean honestly, if you’re going to eat these, just enjoy them. (Yes, I’m being stubborn about the fat. I refuse to post the nutrition data here on principle alone. There are plenty of recipe calculators on the web if you really must know.).
This is the one dish that my family requests that I bring no matter where I’m going for the holidays. And since I’m cooking this year, you can bet it will be on my table for everyone this year too. No guilt, no regrets. Just happy faces around the table. And what better way to share clean eating than with something that tastes so sinfully good?
And for those trying to avoid fat or at the very least, cut back on it, you can always substitute a lot of the fat with chicken broth and some coconut oil for smoothness and flavor. If you do this, you may also want to try mixing in a little garlic powder for extra flavor.
Also, if you need to cut down on the glycemic affect, try blending in some steamed cauliflower. You can replace about half the potatoes with cauliflower, then proceed with the recipe as instructed.
Note that I give you an option below to slightly cut back on the fat content. However, I do not use the potato water. I use the cream. And yes, it’s good. Really good. Fat and all.
YOU MIGHT ALSO ENJOY THESE CLEAN EATING RECIPES:
HOLIDAY MASHED POTATOES RECIPE:
Holiday Mashed Potatoes
- 5 lb. russet potatoes (peeled - you can leave the skins on if you like skins in your MPs)
- 8 oz. butter (2 sticks)
- 1 cup heavy whipping cream (or 2 cups if not using the potato water)
- 1/2 cup reserved water (from boiling potaotoes, plus extra if needed - OR omit water and use 2 cups heavy whipping cream)
- salt to taste
- Boil the potatoes in a large stock pot.
- When the potatoes are soft and falling apart, drain the water, being sure to reserve at least 1 cup incase you need it.
- Allow the potatoes to cool enough that you can handle them.
- Once cooled, use a dull-edged knife to peel the skins. You can leave them on if you prefer skins in your mashed potatoes.
- Mash the potatoes, butter and whipping cream together. Test the consistency. If you like it, you only have salt left to add. If you don't like it, add more cream or some potato water (as you wish) until you reach your desired consistency.
- Serve with.... BUTTER!