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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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

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

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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!

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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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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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WHY YOU’LL LOVE this Gluten Free Sweet Potato Casserole With Marshmallows

Fresh Sweet Potato. The fresh sweet potato gives this casserole its moist and scrumptious texture. This dish pairs deliciously with Paleo Garlic Mashed Potatoes!

Pecan Streusel. The sweet and crunchy pecan topping gives this classic sweet potato casserole an added texture and flavor profile. Are you a pecan fan? Then you have to try these Gluten Free Pecan Pie Bars! They seriously taste like a slice of your favorite pecan pie but are made healthy.

Mini Marshmallows. A sweet potato casserole is not complete without gooey and toasted marshmallows. The mini version allows for an equal spread of marshmallow goodness.

INGREDIENTS

Sweet Potatoes- The base of this deliciously easy sweet potato casserole.

Brown Sugar- Helps sweeten the potatoes and topping.

Butter– Adds rich flavor to the recipe.

Vanilla Extract– This enhances the taste and aroma of the sweet potato casserole.

Eggs- The rich yoke is the binder that helps keep the ingredients together.

Pecans- The star of the streusel topping gives a nice crunch in every bite.

Mini Marshmallows – A sweet potato casserole is incomplete without gooey and toasted marshmallows.

Scroll down to the recipe card to see the quantities used.

INSTRUCTIONS

1. Preheat the oven to 375°F. Grease a 9×12 baking dish and set it aside.
2. In a large bowl, mix all of the ingredients for the sweet potato mixture and spread the mixture in the greased 9×12 baking dish. Set it aside.
3. In a medium bowl, combine the ingredients for the pecan streusel together with a fork. This might take a little while to do, but keep pressing everything together with the fork until it all combines into large, flakey bits with pecans in them.
4. Top the sweet potato mixture with the marshmallows, then scatter the pecan mixture on top of that, careful not to break up the chunks of streusel too much as you scatter.
5. Bake for 25 min until golden brown on top and enjoy!

SUBSTITUTIONS/VARIATIONS for Gluten Free Sweet Potato Casserole

• Combine The Topping. You can mix the pecan topping and marshmallows for the topping by rotating the marshmallows and the pecan streusel over the top of the sweet potato mixture and then baking.

Storing these Gluten Free Sweet Potato Casserole With Marshmallows

Store in the fridge for 3- 5 days, covered tightly with plastic wrap, or in an airtight container.

To freeze the gluten-free sweet potato casserole, prepare it just as you would normally, but do not top it with anything or bake it.  Wrap it tightly in plastic wrap, then in foil.  Place the (freezer-safe) wrapped casserole dish into the freezer for up to 2 months.  

Gluten Free Sweet Potato Casserole With Marshmallows

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• Author: Michelle Powell
• Total Time: 35 minutes
• Yield: 8
• Diet: Gluten Free

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Description

This easy Gluten Free Sweet Potato Casserole With Marshmallows is made with a delightfully crunchy pecan streusel topping and gooey toasted marshmallows. A classic sweet and crunchy Thanksgiving recipe you can easily make ahead of your holiday dinner. It’s a wonderful side dish that almost tastes like a dessert!

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Ingredients

Sweet Potato Mixture

• 6 cups cooked, peeled, mashed sweet potatoes (4 large or 6 medium sweet potatoes)
• ¾ cup light brown sugar, packed
• ½ cup butter, softened
• 1 tsp salt
• 1 tsp vanilla extract
• 2 eggs
• ⅛ tsp ground nutmeg

Pecan Streusel

• ½ cup pecans, roughly chopped
• ½ cup light brown sugar, packed
• 2 tbsp butter, softened
• 3 tbsp gf flour

Marshmallow Topping

• 2 cups mini marshmallows

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Instructions

1. Preheat the oven to 375°F. Grease a 9×12 baking dish and set it aside.
2. In a large bowl, mix all of the ingredients for the sweet potato mixture and spread the mixture in the greased 9×12 baking dish. Set it aside.
3. In a medium bowl, combine the ingredients for the pecan streusel together with a fork. This might take a little while to do, but keep pressing everything together with the fork until it all combines into large, flakey bits with pecans in them.
4. Top the sweet potato mixture with the marshmallows, then scatter the pecan mixture on top of that, careful not to break up the chunks of streusel too much as you scatter.
5. Bake for 25 min until golden brown on top and enjoy!

Notes

• You can mix the pecan topping and marshmallows for the topping by rotating the marshmallows and the pecan streusel over the top of the sweet potato mixture and then baking.
• Store in the fridge for 3- 5 days, covered tightly with plastic wrap, or in an airtight container.
• To freeze the gluten-free sweet potato casserole, prepare it just as you would normally, but do not top it with anything or bake it.  Wrap it tightly in plastic wrap, then in foil.  Place the (freezer-safe) wrapped casserole dish into the freezer for up to 2 months.  

• Prep Time: 10 minutes
• Cook Time: 25 minutes

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If you’re a fan of Thanksgiving recipes, such as Gluten Free Pecan Pie Bars and Garlic Mashed Potatoes, you’re going to love this delicious Homemade Sourdough Stuffing from scratch recipe.

Sourdough stuffing is a rich, savory filling bursting with the flavors of butter, herbs, celery, and onion, who wouldn’t love it? It’s easy to make and yummy to eat. It’s the perfect way to elevate your holiday feast with comforting, delicious flavors.

This sourdough stuffing recipe is the perfect side dish for your Thanksgiving table this year! 

WHY YOU’LL LOVE this Homemade Sourdough Stuffing

• One Pot Recipe. This easy Homemade Sourdough stuffing comes together in one pot. From the sauteeing to the mixing of the bread, it all comes together in one pot. A win for fewer dishes!
• Flavorful. Made with sourdough bread, fresh herbs, and sauteed veggies. Super flavorful and delicious!
• Got Stale Bread? This easy Homemade Sourdough Stuffing from scratch uses stale sourdough bread. Fresh bread needs to be eaten within a few days and can get stale some days later. This recipe is perfect for those sourdough breads that went stale.

INGREDIENTS

Sourdough Bread- The star of the show! The use of stale sourdough bread adds a classic sourdough flavor to this Thanksgiving stuffing.

Onion/Celery- These two veggies bring flavor and texture to this homemade sourdough stuffing.

Herbs- Fresh parsley, thyme, and rosemary add delectable and impressive flavors.

Butter– Adds savoriness and depth to the stuffing.

Chicken Broth – Adds the necessary moisture and flavor to the bread.

Scroll down to the recipe card for quantities used.

INSTRUCTIONS

1. Preheat the oven to 350 degrees. Lightly grease a round or rectangular casserole dish and set it aside.
2. Using a large pot, sauté the diced onion and chopped celery in olive oil over medium heat.
3. When the onion and celery are close to soft, add the fresh OR dry herbs (parsley, thyme, rosemary). Pour in a little more olive oil if needed to keep the pan moist. Stir for a few minutes until the fresh herbs are soft.
4. Add the black pepper and the stick of butter to the vegetable mixture and break it into pieces with a wooden spoon. Stir gently until the butter is melted.
5. Add 2 cups of the chicken broth and stir until it’s warm.
6. Remove the pot from heat and add your stale bread cubes to the stock mixture. Stir well to combine the veggies and herbs throughout.
7. Add more stock as needed to ensure the bread cubes are moistened, but not soggy. I added another half cup of chicken stock.
8. Spread the stuffing mixture evenly in a round or rectangular casserole dish, but do not mash it down.
9. Bake sourdough stuffing uncovered for 25 minutes at 350 degrees Fahrenheit. The top of the bread mixture will start to lightly brown at this point.
10. Remove from the oven and stir to bring the wet bread pieces from the bottom, up to the top. Place the dish back in the oven for 10 minutes, then remove and stir again.
11. Continue baking and stirring every 10 to 15 minutes until the top is golden brown and the inside is just a little moist. This will take about an hour to an hour and a half. Enjoy!

How to Dry Out Bread for Making Stuffing

• For the overnight drying method, cut a loaf of fresh bread into small pieces, about 1-inch each. Then spread all the bread pieces out on a large baking pan. A single layer is the best way to do this to get maximum airflow around the pieces of bread. Leave the bread on your counter overnight (12+ hours) until it feels stale and stiff to the touch.
• For a quick drying method, preheat your oven to 200 degrees and bake your chopped bread on a baking sheet for 20 minutes.

What’s the difference between sourdough stuffing and regular stuffing?

• The big difference between sourdough stuffing and regular stuffing is sourdough stuffing is made with sourdough bread.

Does sourdough stuffing taste different than regular stuffing?

• Some of the sour taste of sourdough bread does come through in the flavor of sourdough stuffing. More than it does when eating a piece of the bread on its own. If you’re used to sourdough bread you may not notice. But, if you’re trying sourdough bread for the first time when you make this recipe, please keep that in mind.

Storing Homemade Sourdough Stuffing

I recommend baking and eating the stuffing the day of for better flavor and texture. Store leftovers in a sealed container and in the fridge for 2-3 days.

Homemade Sourdough Stuffing

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• Author: Michelle Powell
• Total Time: 1 hour 30 minutes
• Yield: 8

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This easy Homemade Sourdough Stuffing recipe is perfect for Thanksgiving! Made with sourdough bread, fresh herbs, and sauteed veggies. Super flavorful and delicious! If you’re looking for an impressive Thanksgiving stuffing recipe that utilizes your sourdough bread, this dish is a must-try! It’s the perfect way to elevate your holiday feast with comforting, delectable flavors.

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Ingredients

• 1 loaf stale sourdough bread, chopped into 1-inch cubes
• 2 tsp olive oil plus more if needed
• 1 1/2 cups onion, finely diced
• 1 cup celery, chopped small
• 2 cups chopped fresh parsley, loosely packed
• 2 tbsp fresh thyme leaves or 2 tsp dry thyme
• 2 tbsp fresh rosemary needles or 2 tsp dry rosemary
• 1/8 tsp ground pepper
• 2 1/2 tsp rubbed sage
• 1/2 cup butter
• 3 cups low-sodium chicken broth 

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Instructions

1. Preheat the oven to 350 degrees. Lightly grease a round or rectangular casserole dish and set it aside.
2. Using a large pot, sauté the diced onion and chopped celery in olive oil over medium heat.
3. When the onion and celery are close to soft, add the fresh OR dry herbs (parsley, thyme, rosemary). Pour in a little more olive oil if needed to keep the pan moist. Stir for a few minutes until the fresh herbs are soft.
4. Add the black pepper and the stick of butter to the vegetable mixture and break it into pieces with a wooden spoon. Stir gently until the butter is melted.
5. Add 2 cups of the chicken broth and stir until it’s warm.
6. Remove the pot from heat and add the stale bread cubes to the stock mixture. Stir well to combine the veggies and herbs throughout.
7. Add more stock as needed to ensure the bread cubes are moistened, but not soggy. I added another half cup of chicken stock.
8. Spread the stuffing mixture evenly in a round or rectangular casserole dish, but do not mash it down.
9. Bake sourdough stuffing uncovered for 25 minutes at 350 degrees Fahrenheit. The top of the bread mixture will start to lightly brown at this point.
10. Remove from the oven and stir to bring the wet bread pieces from the bottom, up to the top. Place the dish back in the oven for 10 minutes, then remove and stir again.
11. Continue baking and stirring every 10 to 15 minutes until the top is golden brown and the inside is just a little moist. This will take about an hour to an hour and a half. Enjoy!

Notes

• For stale bread- leave the bread on your counter overnight (12+ hours) until it feels stale and stiff to the touch OR preheat your oven to 200 degrees and bake your chopped bread on a baking sheet for 20 minutes.
• Add additional stock as needed to ensure the bread crumbs are moistened, but not soggy. I added a half cup of the chicken stock.
• The big difference between sourdough stuffing and regular stuffing is sourdough stuffing is made with sourdough bread.
• Some of the sour taste of sourdough bread does come through in the flavor of sourdough stuffing. More than it does when eating a piece of the bread on its own. If you’re used to sourdough bread you may not notice. But, if you’re trying sourdough bread for the first time when you make this recipe, please keep that in mind.

• Prep Time: 30 minutes
• Cook Time: 1 hour

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