Smashed Potatoes

Hello Friends!!  It has been a while. These are some busy times for me.  I never imagined that when my kids were old enough to drive themselves where they need to go, I would still be so busy!  I mean I no longer have to shuttle them around.

This year I have twins that are seniors in high school and an eighth grader.  The high school here allows 8th graders from the middle school to try-out for the high school marching band.  If they make it, they are allowed to “march-up”.  So my 8th grader tried out and made it.  I will be honest, I am so happy she did.  This is the only year all 3 of my kids will be marching on the field together.  Yes, they are all in marching band.  Once is on color guard, one plays the French Horn/Mellophone and the 8th grader plays the Oboe/Clarinet.  If you are wonder why the musicians have 2 instruments listed it is because you can’t march with a French Horn (you march with the Mellophone) and you can’t march with an Oboe (you march with a clarinet).  So yes, both of these kids have had to learn to play 2 different instruments!  They march playing one and play the other during concert band.  We have thoroughly enjoyed our kids being involved in the band.  It has taught them so much about dedication, commitment, hard work, and discipline.  All of which has paid off, the band went to 2 marching competitions and won a total of 28 trophies!!  So proud!  Needless to say Friday night football, marching competitions, full time jobs, OH AND JURY DUTY (stay tuned for more on this) have kept me busy!

All of this crazy mean sometimes I need a little comfort food.  However, it doesn’t mean I have to eat terrible.  I am from the south and there is nothing like some good old southern cooking.  I have learned to modify some of those good old favorites so that they are more paleo friendly.  Like smashed potatoes!!!  Who doesn’t love smashed potatoes?  They are creamy and delicious!

Print

Smashed Potatoes

Whole30, Paleo, Diary Free

Course Side Dish
Cuisine American

Ingredients

  • 4 lbs Diced Red Potatoes, Steamed
  • 3 Tbsp Ghee
  • 1/4 - 1/2 Cup Almond Milk I used Califia Unsweetened Creamer
  • 1 Cream from 1 Can Full Fat Coconut Milk Refridgerate Overnight to separate cream
  • 1 tsp Garlic Powder
  • 1 tsp Salt (more to taste)
  • 1/2 tsp Pepper
  • 2 tsp Dried Parsley
  • Chopped Green onions, for garnish

Instructions

  1. Dice potatoes and steam in THIS micro-cooker.  I fill it up with diced potatoes add about 1-2 TBSP of water and microwave for 5 minutes.  If the potatoes are tender then drain the water.

  2. In a large pot melt the ghee over medium heat.  Once melted add the steamed potatoes and stir until coated with melted ghee.

  3. Using a masher, mash the potatoes until almost smooth.  Leave some potatoes in large pieces.

  4. Add the Coconut Cream and almond milk/creamer (I used THIS) and stir.

  5. Add the Garlic powder, salt, pepper and parsley and stir until combined.  If needed add more Almond Milk/Creamer.  Heat through on medium heat. 

  6. Top with Chopped Green onions and Enjoy!