3poundsorganic Yukon Gold potatoeswashed, peeled and cut into quarters
1tablespoonranch seasoningWhole30 compliant
1-1.5cupscoconut milkfull fat
salt and pepperto taste
Cook potatoes in boiling water until tender, about 15 to 20 minutes or until easily pierced with a fork. Drain potatoes in a colander and place in a large bowl.
Add ghee, garlic and 1 cup of coconut milk into bowl. Use a hand mixer to mix potatoes until smooth. Add in additional ½ cup of coconut milk if needed. Taste with a clean spoon and add salt and pepper to taste. Serve hot and with additional ghee on top if desired.
Potato choice is important - the best potatoes to use for mashed potatoes are Yukon Gold potatoes or Idaho russet potatoes because they hold up well and will give you great consistency.Seasoning makes all the difference- the seasoning of these potatoes is taken to the next level from regular potatoes to garlic ranch mashed potatoes with the use of ranch seasoning and fresh garlic. I highly recommend grating the garlic over mincing as it will product a more bold and complex garlic flavor.To ghee or not to ghee - Since butter is non-Whole30 compliant, the best option for creating a buttery taste and texture is to use ghee. Ghee can tend to be gritty so melting it might be a good option if you aren't a fan of the texture.You may also want to consider skipping out on the ghee if it's not your thing. Ghee has a slightly different flavor that traditional butter, the choice is up to you!More milk = more creamy - This recipe calls for one cup of coconut milk but you may need to add more as you mix the potatoes. Depending on your texture preference you may add up to a half of a cup more to get that creamy mashed potato consistency.