Mashed Potatoes and Gravy-Whole30, Dairy Free, Gluten Free, Grain Free


If you need a good old fashioned home cooked meal, here are two simple recipes that I use often. Mashed potatoes and gravy go with just so many different things. They are truly comfort food in my house. I love that they are so easy to make and you can bring them along to any celebrations you might be attending easily. They make great leftovers and I assure you most people won’t notice that they are missing dairy or any additives. Hope you enjoy!


Mashed potatoes

Ingredients:

2.5 lbs russet or yukon gold potatoes

4 oz kite hill cream cheese

5 Tbsp. ghee

1 tsp. salt

½ tsp. pepper

1 tsp. garlic powder

¼ C. coconut milk


Directions:

Peel and cut your potatoes and add to a pot just covered with salted water. Boil and drain when fork tender. Mash up your potatoes using a hand masher or hand mixer. Return the potatoes to a pot on medium low and add in the cream cheese, ghee, garlic powder and salt and pepper. Add in the coconut milk and more if the potatoes are too thick. Garnish with chopped chives. (note: I will double this recipe for our thanksgiving meal of about 9 people)


Gravy

Ingredients:

2 Tbsp. arrowroot powder

2 Tbsp. fat (lard, bacon grease, coconut oil)

1 C. chicken or turkey stock

1 C. turkey or chicken drippings (optional)

½ tsp. poultry seasoning

Salt and pepper to taste


Directions:

I start by melting the oil in a saucepan and then whisking in the arrowroot powder. Once everything is whisked and smooth I incorporate the liquids. If you don’t have drippings then just add more stock. Keep whisking and then add the poultry seasoning and cook on medium for a few minutes. You will see the gravy thicken up nicely. Season with some salt and pepper to taste, but I usually don’t need much with the poultry seasoning. I have also made this with beef broth as well and still use the good old poultry seasoning.



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