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Paleo Garlic Mashed Potatoes

michelleapowell — Mon, 25 Nov 2024 04:28:43 +0000

These Paleo Garlic Mashed Potatoes are the perfect simple and tasty mashed potato recipe. They are made with buttery Yukon gold potatoes, minced garlic, savory butter, and fresh herbs. Rich and creamy, and absolutely irresistible. They’re the perfect side dish for everything from holiday parties to weeknight dinners! This is the recipe you will come back to over and over again!

As the holidays approach, all those delicious side dishes make their appearance. And I love a savory, easy, and filling side dish. These are the Best Paleo Garlic Mashed Potatoes that will not disappoint, just like my Sweet Potato Casserole. The buttery Yukon gold potatoes, minced garlic, and savory butter make the mashed potatoes rich and creamy. Pair these Paleo Garlic Mashed Potatoes with a side of Sourdough Stuffing and it’s the ultimate comfort food.

I encourage you to try these Mashed Potatoes at your next holiday party or weeknight dinner. They are an excellent way to use up that huge bag of potatoes from Costco. If you know, you know.

WHY YOU’LL LOVE THeSe Paleo Garlic Mashed Potatoes

Easy to Make. This mashed potato recipe comes together in 30 minutes or less. The longest part is boiling the potatoes, but everything else is easy peasy.
Flavorful + Filling. With winter right around the corner, give me all the easy, filling, and flavorful side dishes. These Paleo Garlic Mashed Potatoes check all those boxes. The buttery Yukon gold potatoes, minced garlic, savory butter, and fresh herbs are mouthwatering with every bite.
Healthy Dish. These mashed potatoes are filled with healthy ingredients like anti-inflammatory garlic, whole milk that’s rich in protein and fat, and low-glycemic golden potatoes.

INGREDIENTS

Yukon Golds Potatoes- The star of the show! Yukon gold potatoes are creamy and rich in flavor and texture.

Butter- The buttery flavor brings the dish to another flavor level.

Milk- The added milk brings a creamy texture and richness to the mashed potatoes.

Garlic– This is the flavor powerhouse that brings the potatoes to life.

Seasoned Salt- I like using Lawry’s brand which has paprika and turmeric. This seasoning heightens the flavor profile of the mashed potatoes.

Scroll down to the recipe card for quantities used.

INSTRUCTIONS

In a large pot, place the cut-up potatoes and cover with cold water. Add a generous pinch of salt to the water. Bring to a boil over medium-high heat, then reduce the heat to medium and let the potatoes simmer until they are fork-tender, about 15-20 minutes.
Once the potatoes are cooked, drain them well. Use a colander if needed. Place cooked potatoes in a large bowl and mash the potatoes with a potato masher until desired consistency. Set aside.
In a small pan, melt butter over medium heat. Add the minced garlic and cook until fragrant, about 30 seconds. Be careful not to let the garlic burn. Add the milk and cook just until warmed through. Avoid boiling the milk.
Pour half of the milk mixture over the potatoes and sprinkle seasoned salt. Fold in with a wooden spoon or spatula until the potatoes have soaked up the liquid. Repeat with the remaining milk.
Taste the potatoes and then season with salt and pepper, as needed. If desired, serve garnished with parsley or chives. Enjoy!

SUBSTITUTIONS/VARIATIONS

Switch up the potato. Don’t have gold potatoes? No biggie you can use russet potatoes.
Change the butter. You can use ghee or vegan butter.
Add cheese. Adding a shredded cheese like parmesan or cheddar will add additional flavor and richness to the dish.
Add some spice. If you like spice, mix in a few teaspoons of cayenne pepper to the mashed potatoe mixture.

STORAGE

Store leftovers in an airtight container in the fridge. They will stay fresh for up to 4 days.

Reheat leftovers in the microwave, stirring every 2 minutes. Or, transfer them to a buttered baking dish, cover with foil, and bake at 350F for about 25 minutes or until the potatoes are warmed through.

Paleo Garlic Mashed Potatoes

Author: Michelle Powell
Total Time: 30 minutes
Yield: 6

Print Recipe

Description

Ingredients

3 lbs. Yukon Golds potatoes, peeled and cut into 1 to 2-inch pieces
1/2 cup unsalted butter
1 cup whole milk
4 garlic cloves, minced
1 tbsp seasoned salt
sea salt and black pepper, to taste
chopped fresh parsley or chives, for garnish, optional

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Instructions

In a large pot, place the cut-up potatoes and cover with cold water. Add a generous pinch of salt to the water. Bring to a boil over medium-high heat, then reduce the heat to medium and let the potatoes simmer until they are fork-tender, about 15-20 minutes.
Once the potatoes are cooked, drain them well. Use a colander if needed. Place cooked potatoes in a large bowl and mash the potatoes with a potato masher until desired consistency. Set aside.
In a small pan, melt butter over medium heat. Add the minced garlic and cook until fragrant, about 30 seconds. Be careful not to let the garlic burn. Add the milk and cook just until warmed through. Avoid boiling the milk.
Pour half of the milk mixture over the potatoes and sprinkle seasoned salt. Fold in with a wooden spoon or spatula until the potatoes have soaked up the liquid. Repeat with the remaining milk.
Taste the potatoes and then season with salt and pepper, as needed. If desired, serve garnished with parsley or chives. Enjoy!

Notes

Seasoned salt: After you mix in the seasoned salt, potatoes might have a slightly golden hue to them but it all depends on the brand of seasoned salt you use. I like using Lawry’s brand which has paprika and turmeric in it.
Leftovers: Keep leftovers refrigerated for up to 4 days. Reheat leftovers in the microwave, stirring every 2 minutes. Or, transfer them to a buttered baking dish, cover with foil, and bake at 350F for about 25 minutes or until the potatoes are warmed through.

Prep Time: 15 minutes
Cook Time: 15 minutes

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Crispy Potato Tacos

michelleapowell — Sat, 14 Sep 2024 03:53:24 +0000

Crispy Potato Tacos are an easy weeknight dinner recipe that takes 30 minutes to make! These mouth-watering tacos are crispy on the outside, and seasoned mashed potatoes with melted cheese on the inside. Crunchy, delicious, and easy to make, these are always crowd-pleasers.

WHY YOU’LL LOVE THESE Crispy Potato Tacos

Skin On Mashed Potatoes. The fresh mashed potatoes are the star of this show from the garlic seasoning to the creamy texture of the potato. We keep the skin on for a delicious texture and makes for a good potato taco.

Crispy Tortillas. The crispy tortilla is topped with sea salt and lime juices immediately after frying and it takes these tacos to another level.

Toppings. Mix in all kinds of toppings, like freshly shredded cheese, lettuce, pico de Gallo, juice from fresh limes, and cilantro.

INGREDIENTS

Yukon Gold Potatoes- The creaminess of these potatoes makes these tacos so delicious.

Corn Tortillas- The corn tortilla gets a beautiful crispy shell in the olive oil.

Olive Oil- The olive oil can withstand high heat and gives a crisp brown color.

Sea Salt/Ground Cumin/Garlic Powder– This spice combo brings the mashed potatoes to another flavor level.

Shredded Cheddar Cheese- The melted cheese pairs well with the creamy potatoes and crispy taco shell.

Limes- The start of a good taco bite and a fresh squeeze is placed on the taco shell right after frying.

Scroll down to the recipe card to see quantities used.

INSTRUCTIONS

Using a sauce pot, add the halved potatoes and cover with cold water. Season with salt and bring to a boil and then lower to simmer for 10-15 minutes, or until the potatoes are fork tender. Drain them and let them cool a bit before transferring them to a mixing bowl.
Once the potatoes have cooled, use a masher to create the texture of clumpy mashed potatoes. They should be fairly spreadable and then add all the spices. Season to taste with salt and pepper. If the potatoes are a bit dry, add a few tablespoons of milk and mix until a more spreadable consistency, but are not runny.
Heat a thin layer (about 1/2 cup) of olive oil in a 10-inch nonstick skillet over medium-high heat. While the oil is heating up, warm all the tortillas in the microwave for 40-50 seconds to help make them more pliable.
Lay a tortilla flat on your palm and gently spread about 1/4-1/3 cup of filling on one side of the tortilla. Sprinkle with some of the shredded cheddar cheese and fold into a half-moon. Press down so that the tortilla sticks to the potato and stays closed.
Once the oil is hot, fry the tacos in batches for 2-3 minutes per side until golden and crispy. Transfer to a paper towel-lined tray to drain excess oil. Immediately squeeze tacos with lime juice and top with sea salt.
Top the crispy potato tacos as desired and serve warm!

SUBSTITUTIONS/VARIATIONS

Need a grain-free tortilla substitute? The Siete brand makes delicious grain-free tortillas and would be a great substitute in this recipe.
Not a fan of golden potatoes? No worries, try red potatoes or russet potatoes.

STORAGE

These tacos are best eaten the day of but can be stored in an airtight container in the fridge for up to 2 days.

Reheat leftovers in the microwave for 30 seconds or reheat on the stove with a little olive oil.