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  • Writer's pictureRita Winthrop

Garlic Parm Mashed Potatoes

Okay guys, these are insane. I didn't even think they were going to be "blog worthy" as Frank always puts it because, well, they're just mashed potatoes. But honestly, these were some of the greatest potatoes I've literally ever made. The more I thought about it though - these are the types of things that you guys want to see! Easy, simple recipes, made with real ingredients that are hearty, delish, and flavorful. The types of recipes you can feel good about eating, and that are so easy to create, you'll look at this recipe one time and be able to make it over and over again from memory (or at least I hope!) And the types of recipes that really inspire your confidence and creativity in the kitchen.

To give a little background, I always use ghee in my mashed potatoes - you can absolutely use a butter substitute, or regular butter, but there's something about ghee that gives the most buttery flavor, but is so much less processed for you (the real good stuff!) So when my friends over at FarmTrue, sent me some of their Garlic Scape Ghee, I knew I had to use that instead of plain for these mashed potatoes.

If you haven't heard of FarmTrue yet - I would strongly encourage you to check out their products. Two powerhouse ladies have vowed to create products that are good for your body, that are certified organic, locally sourced, and all non-gmo. Minimal REAL ingredients - where you can truly taste what it's supposed to taste like.

I start with small golden potatoes - you honestly could use any type of potato that you like, these are just my personal favorite. I also prefer to leave the skin on. Aside from the added texture, all the good stuff lives in the skins. You can find vitamins like B, C, iron, calcium and potassium, (among other things) in this extremely fibrous skin. I also prefer my mashed potatoes to be slightly chunky, so I use a good old fashioned hand masher instead of whipping them. However you like them, the recipe will still be the same.

Boil potatoes for about 10-15 minutes until you can easily prick through with a fork or knife. Before straining, reserve about 1/2 cup of the water and set aside. Turn off the heat of the stove and strain water from potatoes. When returning to the saucepan, then add in the reserved water, almond milk, salt, garlic scape ghee, pepper and Parmesan (or vegan parm) - and start mashing! It will only take a few minutes to get them to get to your desired consistency.

My favorite way to serve is to top with a few more small tabs of ghee, and freshly chopped chives. IF you have any left, they'll last in the fridge for up to one week.

* This post was sponsored by my dear friends at FarmTrue. xx Thanks guys!

Garlic Parm Mashed Potatoes (GF/Can be DF)

Prep Time: 10 minutes

Cook Time: 15 minutes


  • 4-5 cups diced potato, skin on

  • 1/2 cup reserved boiling water

  • 1/2 cup almond milk

  • 2 tablespoons FarmTrue Garlic Scape Ghee (or butter/vegan butter substitute)

  • 1 teaspoon salt

  • Pepper to taste

  • 1/3 cup Parmesan (or vegan parm)

  • Optional: 1 tablespoon chopped chives


  1. Over high heat, bring to a boil 6-8 cups of water (you'll want it to completely cover the potatoes.)

  2. Dice potatoes, leaving skin on. When water is boiling, add to water and boil for 10-15 minutes until soft.

  3. Reserve 1/2 cup water, set aside. Strain potatoes and return to stove top with the heat off.

  4. Add in reserved water, almond milk, ghee, salt, pepper and Parmesan. Mash to desired texture and consistency and serve hot with chopped chives.



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