The best mashed potatoes EVER… Seriously

This is a seriously special recipe. I got it from a cooking demo I was lucky to stumble upon by Jessica Prentice at the 2012 Weston Price Foundation Conference in Santa Clara, Ca. She was amazing and my mind was blown. My little one was still a babe and it was at the beginning of my awakening around nutrition, health and healing.

Now, I’m not a mashed potato girl. Now that we have that out of the way, my husband is. I would venture to say mashed potatoes, and now this specific version is his FAVORITE all time food. I so enjoy making these for him as there is nothing like cooking food for someone you love that is clearly feeding their soul. And while I do most of the cooking and my hubby does most of the cleaning, this is definitely the one pot he will fight me over for the clean up!

This is a simple recipe that uses broth as the base. There is no boiling and straining your potatoes here. Rather, you gently simmer them in broth until they’ve soaked up every last bit until they are tender and falling apart. Then comes the butter, cream and need I say more?

Nourishing + Delicious Mashed Potatoes
3 lbs organic Yukon gold potatoes
12-24 ounces chicken bone broth or stock 
1 stick butter
¼ cup heavy cream
Sea salt and white pepper taste

Peel potatoes and cut into 1 inch chunks. Place in a large saucepan. Cover with just enough  broth so you can see it just about to poke through the top of the potatoes without going over too far (you want just enough to get absorbed but not so much you end up with soup). Bring to a boil and then lower to a simmer. Simmer until the potatoes have absorbed the broth. They should be soft and tender (if not, add more broth until the potatoes are soft) and ready to mash. Add in the butter and cream and mash with a potato masher. Add salt and white pepper to taste.