Trio Mashed Potatoes

Prep and cook time:  1¼ hours      Serves 6-8

1      head of garlic
1      tablespoon ghee (or more as needed)
2      parsnips
2      carrots
1      sweet potato
1      yam
2      Yukon Gold potatoes (medium, organic)
¼     cup Greek yogurt
1      cup (or more as needed) bone broth or veggie broth (without sugar)
4      tablespoons freshly chopped oregano
4      tablespoons freshly chopped parsley
4      tablespoons freshly chopped chives
lemon pepper and fresh horseradish, to taste

Preheat oven to 400 degrees. Cut ¼ to ½ inch off the head of garlic, leaving skins intact but exposing the tops of the cloves. Brush lightly with 1 teaspoon oil. Place in ramekin or muffin tin and cover with foil. Wash veggies well. Cut into small pieces, toss with ghee and salt and pepper, and place in a roasting pan. Roast garlic and veggies at the same time in preheated oven for 45 minutes.

When veggies are finished, mash them in a blender, food processor, or in a pot with a masher. Add chicken or veggie broth as needed for consistency. Squeeze cloves from the garlic skins into the vegetable mixture. Add ¼ cup Greek yogurt and continue blending or mashing. Work in herbs. Add lemon pepper and/or fresh horseradish if desired.

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