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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

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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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Simple Lemon Garlic Kale Salad

michelleapowell — Tue, 25 Jun 2024 23:13:43 +0000

Fresh, easy and flavorful, this simple Lemon Garlic Kale Salad is a must to try. Packed with garlicky lemon flavor and a little bit of crunch, it’s sure to be a crowd pleaser at any gathering or a quick lunch option.

Sometimes some of the simplest salads are so delicious. This lemon garlic kale salad is one of them. With just a few pantry staple ingredients, this salad comes together in under 15 minutes and is so good for you.

The lemon infused garlicky dressing coats every inch of the kale giving the salad a tangy taste that compliments the kale. Topped with croutons and freshly grated parmesan cheese to be a mouthwatering delight.

I enjoy this salad as a great side for Sunday dinners and sometimes during the week for lunch. It also would work wonderful for any holiday gathering since it can be made ahead just like this No Mayo Potato Salad with Bacon.

If you like salads as much as I do, I highly recommend trying my Goat Cheese Strawberry Salad. The fresh berries this time of year are amazing!

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WHY I LOVE THIS LEMON GARLIC KALE SALAD

Versatile Salad. This salad works great as a side salad for dinner, quick lunch or as a dish at a party. It also can be made into a full meal especially if you decide to add to it. See the variation section for suggestions of add-ins to the salad.
Basic Ingredients. Most of the ingredients in this salad you probably have in your pantry or refrigerator. If not, they are very easily sourced at your local grocery store. This salad comes together using a total of 8 ingredients.
Bold Flavor. This salad has it all! Crunchy, tangy, garlicky, and salty. The dressing melds so well throughout the kale leaving every bite bursting with these flavors. The crunch of the croutons and sharpness of the cheese bring a wonderful addition to the mix.

INGREDIENTS

Kale- Pre-washed bagged or fresh is fine to use.

Gluten Free Croutons- Adds an amazing crunch to the salad. If not worried about being gluten free, use regular croutons.

Parmesan Cheese- Freshly grated to top salad is recommended. Pre-shredded cheese can contain excess starches which can change the flavor.

Extra Virgin Olive Oil- The base of this delicious salad dressing.

Lemon Juice- The perfect touch of acidity and lemon flavoring to the dressing. Fresh over bottled is recommended for best flavors.

Garlic- Pressed cloves that will infuse into the salad dressing.

Black Pepper- Added flavor to dressing.

Sea Salt- To massage into the kale to soften.

Scroll down to the recipe card for quantities used.

INSTRUCTIONS

Place the kale in a large salad bowl and 1 teaspoon of sea salt to the kale. Using your hands, massage the salt into the kale until it begins to soften. About 1-2 minutes. Set aside.
In a small bowl, mix the remaining ingredients (the olive oil, lemon juice, garlic and black pepper) until they’re fully incorporated.
Pour the dressing on top of the salad, along with the grated parmesan cheese, and toss to fully combine.
Add the gluten free croutons to a bowl and crush them finely. Then toss crushed croutons in the salad.
Serve immediately, or store in an airtight container in the fridge for up to 2 days.

VARIATIONS

Use a different green. Spinach, Swiss Chard, and Arugula can all be used instead of kale.
Add a protein. To make this a more well-rounded salad, you can add grilled shrimp, scallops, chicken, chickpeas or quinoa to boost the protein.
Add chopped fruit. Add a hint of sweetness with some diced apples, cherries, pomegranate, or cranberries.
Add crunchy nuts. Sliced almonds, walnuts or even pine nuts go well with this type of salad.
Add vegetables. Bulk up your vegetables by adding cherry tomatoes, sliced cucumbers, avocado, bell peppers or roasted sweet potatoes to the mix.
Change up the cheese. You can use goat or feta cheese in place of the parmesan.
If going dairy free, you can omit the parmesan or use your favorite dairy free brand.

TIPS

Pre-wash salad greens. This will help get off any excess residue or dirt that maybe on it especially if you are using fresh.
Massage salt into the kale. This helps the kale begin to soften and lessen in bitterness.
Use homemade or store bought croutons. Gluten free croutons are available in most grocery stores. You can also make your own by using day old gluten free bread that has sat out to make them at home.
To save time, make the dressing ahead of time and refrigerate in a mason jar with a sealed lid until ready to use.
Use freshly grated parmesan cheese, if possible. The quality and flavor is preferred over the pre-shredded package ones.

STORAGE

Store leftover salad in an airtight container in the refrigerator for up to 2 days.

FAQ’S

Can this salad be made ahead of time?

Yes, this is a great salad that can be made ahead. In fact, this gives the dressing more time to meld and the kale to get softer.

How long should you massage kale for the salad?

Only about 1-2 minutes. It doesn’t need to be massaged for long. Just long enough to get the salt in.

What is the best type of kale for the salad?

There are a few varieties such as curly kale, dinosaur kale and red Russian kale. Each type has its own texture and flavor but it’s totally up to your preference and what is available to you.

Can I use anything in place of the lemon juice?

Apple cider vinegar, lime juice, and even balsamic vinegar could be used in place. It will definitely change the flavor profile but still should taste amazing. Let me know if you tried this.