I don’t know a single person who doesn’t love mashed potatoes. And if I did I’d quickly banish them from my life. Too harsh? Okay, I take that back. But I’d definitely give them a stern talking to.
Today I’m sharing my Light & Creamy Mashed Potatoes. Traditional mashed potatoes are blended with heavy cream or milk and butter. Not these potatoes, friends.
I use chicken stock instead of milk. It lightens up this popular side dish and adds more layers of flavor. Instead of regular ole’ butter I use ghee.
What’s ghee? Ghee is a type of clarified butter. Y’all, it is so good. It simmers for a long time and the result is a very rich taste that I personally think is far superior to standard butter. I use it in much of my cooking (but not baking) and I even prefer it over standard butter on toast. You can find ghee in natural food stores and in some chain grocery stores as well due to it’s recent rise in popularity. (I have been known to send messages over Instagram to grocery stores when I’m shopping and can’t find it to let them know they need it. I am that person and it is that good.)
For a special touch I stir in fresh herbs to really make the potatoes stand out. Why the heck not, right? I tend to go with parsley because it’s mild and won’t overpower the potatoes. Finely chopped chives work great too. I’d avoid rosemary because (although I do love rosemary) the texture can be a little off putting against the smoothness of the potatoes.
And now on to the important stuff.
- 8 medium potatoes
- 1½ cups chicken stock
- 2 tablespoons ghee
- salt & pepper to taste
- Optional: fresh herbs
- Heat a pot of water to boil. You'll want enough to cover your potatoes completely.
- Peel your potatoes and slice in half.
- Add potatoes to the boiling water.
- Boil until you can easily pierce the largest potato with a fork.
- Drain water from pot.
- Add ½ cup of your chicken stock.
- Using an electric beater slowly blend your potatoes with the chicken stock.
- Add a little more chicken stock. Beat again. Continue until your potatoes are smooth and you're happy with the texture. You may not require the full 1½ cup of chicken stock. The amount needed varies based on the size of the potatoes used.
- Add ghee, salt, and pepper to taste.
- Stir in finely chopped herbs or top with an extra dollop of ghee and serve!
Made these potatoes? If you share it on Instagram tag me so I can check it out!
Looking for more side dishes? I have so many! Spend a little time scrolling through the side dish section of my blog for all my personal favorites!