We love spuds in any form! Using organic milk and butter makes this dish a little healthier. And when combined with grass-fed Bison steak, this is comfort food at its finest.
The texture of the mash will be different depending on the type of potato you use. Red potatoes will give you a creamy consistency while russet potatoes will produce a slightly grainy texture. I will also let the skins on so that will add texture to the mash
- 6 medium Potatoes, diced large
- Splash of Extra Virgin Olive Oil
- 1 small Onion, chopped
- 2 Garlic cloves, pressed or minced
- 1 tablespoon butter or ghee
- ¼ cup of Milk or 1/2 & 1/2
- ¼ teaspoon of dried Parsley
- Sea salt and pepper to taste
Boil potatoes until tender when pierced with a fork approximately 20 minutes. Drain.
While the potatoes are cooking, on medium low heat sauté onions and garlic in a pan with the olive oil. When the onion mix is tender but not browned add to the drained potatoes. Using a hand or a stand mixer, mash the potatoes and onions. Add in the butter or ghee and mix again. Gradually add the milk until you get the consistency you want. Mix in parsley and season with salt and pepper.
