Meal Menu Idea:
Glazed Beef & Vegetable Meatloaf
W30 Smashed Potatoes
Sauteed Carrots in Ghee
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| Photo credit: theglutenfreemaven.com |
W30 SMASHED POTATOES
Whole 30 compliant / Not Paleo
1.5 lbs. potatoes, (Yukon Gold, Russet or Red)
Ghee
Chopped herbs, (Rosemary, Thyme, Parsley or Dill)
Sea salt and fresh ground pepper
* Scrub potatoes with a vegetable brush under cool water then cut in quarters.
* Place the potatoes in a large pot and cover with salted water. The potatoes will absorb some of the salt while cooking making a big difference in the flavor.
* Cover the pot and bring to a boil. Tilt the lid to to the side allowing steam to escape and reducing the chance that the pot might overflow. Reduce heat & continue cooking 20-30 minutes or until fork tender.
* Drain the potatoes and return them to the same pot.
* Mash potatoes & skins with a potato masher to desired consistency. Add Ghee and season to taste with herbs, sea salt and pepper.
* Transfer hot potatoes to a serving bowl and set aside; keeping warm until ready to serve.
Taste. Enjoy. Share.
Recipe: w.lynne