Rustic Garlic Mashed Potatoes

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I suppose “rustic” is just a fancy way of saying that I make mashed potatoes with the skins on!

Why, you ask? Because the skins not only house most of the nutrients in the potato, but they also have a lot of fiber and they help to slow down the quick carbohydrate burst that starchy potatoes give, making them easier on your body and especially your blood sugar.

That, and the fact that I don’t like peeling potatoes and so claiming better nutrition seems like an easy out. Just kidding (mostly)!

You may also note that my recipe contains butter, whole milk and sour cream, and I still consider it to be healthy. It’s too long to go into here, but I firmly believe that our bodies need good, old-fashioned saturated fats from dairy just like great-grandma grew up on. The source matters, and so I choose grass-fed and raw as much as possible, but the most important thing is sticking with traditional, and not modern, fats!

Rustic Garlic Mashed Potatoes

Ingredients:

  • 3 lbs potatoes (I prefer a yellow or red potato, but anything is fine), chopped into large chunks. This amount fills my semi-large pot (2 1/2 quart) very, very full.
  • 1 tsp sea salt (or to taste)
  • 3/4 cup whole milk (buttermilk is also nice)
  • 4 Tbsp butter (pastured/organic if you can)
  • 1/2 cup sour cream or creme fraiche
  • 4-10 garlic cloves, minced or pressed (personally, we like more than less– I used 8 this time and my husband said it needed more!)

**Note on the garlic: I include mine raw, because we like that strong flavor and it retains all of its health benefits. If you don’t care for raw garlic, then roast yours first. You can see another recipe using roasted garlic here.

Dairy-Free Variation: Substitute coconut oil for the butter. Instead of using milk and sour cream, you could use a mixture of chicken broth and coconut milk, or just omit the coconut milk and use all chicken broth (but you won’t want quite as much, since it is thinner than dairy). This will give it a rich flavor and you probably won’t even miss the dairy.

Directions:

1. Boil the potatoes in their skins until they are soft enough to easily pierce with a fork. Don’t leave potatoes boiling or sitting in hot water longer than necessary, because they will develop more of a gluey consistency. Best to drain them straight away, even if you won’t get to them for a few moments.

2. Add the butter to the pot until melted. Using either a potato masher (yes, the handheld kind, I’m old-fashioned!) or a hand mixer, begin to mash the potatoes and mix in the butter. I don’t like mine super-smooth, but you can beat them until smooth if you like them that way.

3. Once well mashed, add in sour cream or creme fraiche, milk, salt, and garlic. Mix well and taste to see if it needs a bit more of anything.

The Have a Healthy Holiday event has begun! You can check out each of the participating blogs to see what fabulous recipes they’re posting up over these 3 days, as well as check back here each day for a new recipe (upcoming… pumpkin pie and garlic mashed potatoes!). Don’t miss the Twitter party happening this Wednesday, where we’ll be talking holiday food, giving our prizes and much more!

Comments

  1. Sarah says:

    Another mouth-watering recipe! Every time I look at this recipe, I think I can smell the mashed potatoes!
    .-= Sarah´s last blog ..On Loan =-.

  2. Stacy says:

    Love the recipe! How many servings do you think this will yield??

  3. Sarah says:

    Your comment about butter and sour cream being healthy reminded me of a funny thing at the grocery store today. There was a really good sale on organic pasture-fed butter, and so I bought a bunch of it (I stock up on things like that when they go on sale). The cashier said “Wow, this is a lot of butter, you must do a lot of baking”. Without thinking about how strange this would sound to most people, I responded “Yeah I do, plus its so healthy for you.” She did a double take. She must have thought I was joking.

    • Stephanie @ Saving Naturally says:

      @Sarah, I totally get that! People don’t understand when I say how good butter is for us, because they don’t have a context for that. But we also buy organic, pastured butter and I’m thrilled my kids are getting those great nutrients from all that green grass! And I also stock up on mine by the case… :)

  4. I make my mashed potatoes with skins on too! My husband doesn’t mind, and it saves me a step, not to mention the health side of it. Lots of butter always goes into the pot… sometimes milk, sometimes chicken stock, but always butter. I haven’t tried sour cream yet but that does sound delicious.
    .-= Rebekah Randolph´s last blog ..Attempts at creativity =-.

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