The comfort that comes from a rich bowl of homemade mash potato soothes the soul. I wanted to find a way to enrich a classic flavor and turn up the volume with healing nutrients. Bone broth and garlic are the first things that to come to mind when I think of savory and flavorful so why not add them to a traditional mash? Such a decadent side dish perfectly paired with any protein and a wonderful addition to any family meal.
4 – 6 servings
15 minute prep/20 minute cook time
2 pounds baby dutch potato –diced into fourths with skin on
15 medium size garlic-peeled
1 1/4 cup homemade bone broth
3 tablespoon butter or ghee
fine sea salt
pre-heat oven to 415
Cover a sheet pan with parchment paper and lay the garlic flat. Drizzle with olive oil making sure it’s evenly coated and place into the pre-heated oven for 10 minutes to roast. Once cooked, set aside to cool making sure not to burn the garlic.
While the garlic is roasting, bring a large pot of water to boil and add the diced baby dutch potato. Boil potato for 15-20minutes until tender.
In a small saucepan, bring the bone broth and butter to a full boil. Once boiling, add the roasted garlic and then simmer for 10 minutes. After simmering, use an immersion blender to combine all the ingredients together into a soft puree.
When the potatoes are done boiling, drain in a colander and immediately add to your mixing bowl fitted with a paddle attachment. Pour the mixture of garlic, bone broth and butter in the mixing bowl. Stir on low until well combined and moisture is absorbed. Add fine sea salt to taste (I traditionally add about 1 – 1 ½ teaspoon).
After seasoning well, stir into your favorite serving bowl and garnish with fresh herbs. You might want to add more butter or ghee for opulent indulgence and flavor.