Roasted Garlic Mashed Potatoes (with coconut milk)

Do you remember when I said I was planning a mostly paleo Thanksgiving? Well, first if you still don’t know what paleo is, you can read more here. 

My family hasn’t gotten together for Thanksgiving in many years. While all of us won’t be gathering this year, a large majority of us are planning dinner together. If I am around, I am always tasked to make the mashed potatoes (and everything else). While simple, mashed potatoes can be easy to mess up. Too lumpy, too watery, too buttery (that's possible, right?). But when you get it right, the taste of real mashed potatoes is unmatched. That boxed stuff is not the same thing. And the butter. You always want butter. Sorry, dairy-free people (I eat dairy-free but seem to have no issues with good quality butter); it’s just not the same without butter.  Now, I haven’t tried ghee, so that might work. Update: Ghee works and taste lovely! I like the Pure Indian Foods brand which you can read more about in this post. 

I’m still learning about paleo and for now, I’m eating my white potatoes. This year though, after making and attempting to enjoy mashed cauliflower (not really my thing), I will be making a mixture of mashed potatoes and cauliflower (which you can do with this recipe if you'd like). Also instead of milk or cream, I'm going for coconut milk. And, I noticed no coconut taste in the final product. For a look at what else I'm making, check out the bottom of the post (links included). 

 For you paleo peeps: White potatoes are one of those on-the-fence paleo foods. Read here. Update: White potatoes are now Whole30-approved! Used ghee to make these completely Whole30.

Roasted Garlic Mashed Potatoes 

Serves 4-5

What you need:

2 1/2 lbs russet or Yukon gold potatoes (or a mixture)

1-2 heads of garlic, roasted

4-6 tbsp butter or ghee
1/2 cup coconut milk (or heavy cream or milk of choice)

salt and white pepper to taste (black pepper okay)
fresh chives for topping

1. Roasting the garlic: Cut the pointed tip off of a head of garlic (about 1/2 inch). Place in foil or in a baking dish and drizzle with olive oil. Bake in 350 degree oven for 30-45 mins. Garlic should be soft when poked with a fork. If you want a great tutorial on this, go here.

2. I like to use a mixture of russet and Yukon gold potatoes. For 2 1/2 lbs, I use approximately 2 russets and 3 Yukon gold. Peel potatoes and chop into somewhat equal cubes or slices. Throw these in a pot of water as you chop. Rinse the chopped potatoes until water runs clear. Put potatoes back in pan and add water. Water should be about an inch above the potatoes. Add a generous pinch of salt.

3. Place milk and butter in small saucepan over low heat to warm. Do not boil. 

4. Bring potatoes to a boil over high heat. Once boiling, reduce heat to medium and allow to simmer. Cook uncovered for 10-20 minutes. (The size of your potatoes chunks will affect the timing. I chop mine small so they don't take as long.) Check for doneness around 10 minutes. You should be able to stab a fork or knife through the potatoes. When potatoes are done, drain water and add potatoes back to pot. Place back on burner over very low heat to let them dry out slightly.

5. Keep pot on very low heat or remove from heat and mash with a potato masher or ricer. If using a hand mixer, keep on low to avoid over-mixing. Add roasted garlic, squeezing the garlic from the bulbs directly into the potatoes. Mash until fluffy. 

6. Add warmed milk and butter and mash or mix until incorporated. Add salt and pepper to taste. Top with or mix in fresh chives.

Tip: If you make these before everything else is ready, to keep them nice and fluffy and prevent dried potatoes on the bottom on the pan, put them in a double boiler. Put potatoes in a glass bowl or dish. Fill a large pan or pot about halfway with water. Put the pan of water on low/med heat (allow it to simmer slightly) and put the bowl of potatoes on top. When it’s almost time for chow, if potatoes aren’t warm enough, just crank up the heat for several minutes.

If you want to try out mashed cauliflower, here's a recipe.

This is what else I am planning to make this year:

• Slow Cooker Roast Chicken and Gravy  (my family is anything but traditional - one slow cooker chicken and one roasted is the plan)
• Cumin Roasted Carrots  (though I might change up the spices)
• Roasted Butternut Squash and Fennel (no recipe, I'm winging it)
• Bacon Chive Sweet Potato Biscuits
• Roasted broccoli (or raw depending on what the kids want)
• Paleo Pumpkin Pie

and....a traditional apple pie :) 

Update: More of my Thanksgiving Recipes

• Roasted Carrots and Carrot Top Pesto (AIP)
• Roasted Garlic Mashed Potatoes
• Balsamic Roasted Butternut Squash and Fennel (AIP)
• Homemade French Onion Dip (Heluva Good Copycat)
• No Bake Mini Pumpkin Pies with Coconut Whipped Cream (AIP)
• Instant Pumpkin Pie Ice Cream (AIP)
• Homemade Banana Pudding: Two Ways (AIP option)
• Almond Pomegranate Bark
• AIP Pumpkin Pie (Baked Version) 

What are you grateful for this year (even if you don't celebrate Thanksgiving)?  

I'm thankful for completing the Whole30 in time for Thanksgiving, so I can eat some pumpkin pie. And maybe apple pie too. But mostly, I'm thankful for the unwavering support and love I receive from my family.

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