Ingredients
- 1 pound potatoes of choice, such as Russet
- 8 cups cold water
- 1/2 teaspoon sea salt
- 2 teaspoons garlic granules, or garlic powder
- 1 tablespoon onion flakes, or 1/2 small onion minced
- 1 cup GF chicken broth, or GF broth of choice (page 188)
- 2 tablespoons pure olive oil, or butter of choice, or lard, or flax oil, or palm oil
- Sea salt and fresh ground black pepper to taste
Method
- Wash potatoes very well; peel if you prefer; halve lengthwise; put into pot with 8 cups cold water.
- Place pot over medium-high heat; bring water to a boil.
- Sprinkle in sea salt, garlic granules, and onion flakes; add GF chicken broth.
- Return water to a slow boil; cook 20 minutes, or until potatoes are fork tender (not mushy).
- Using slotted spoon, remove potatoes from water to serving bowl; mash potatoes; add cooking liquid, by the tablespoon, until desired creaminess is reached; whip in olive oil.
Season to-taste with sea salt, black pepper; serve immediately. Servings: 4 – 6. Prep Time: 5 minutes. Cooking Time: 20 minutes.
Save remaining cooking liquid in airtight container; store in refrigerator or freeze in useable amounts; add to sauces and gravies as a savory thickener.
Variation - Other Vegetables to Use (clean then cut to a uniform size)
Ingredients
- Acorn squash
- Beet
- Kombucha squash
- Onion (add to potatoes or other vegetables)
- Parsnip
- Potato of choice, such as Baby Red
- Pumpkin
- Rutabaga
- Turnip
- Yam or sweet potato
- Yucca root