Thanksgiving is hardly the time to be focusing on your health—it's arguably the one time of the year where you're actually encouraged to overdo it. But when we came across the below recipe for bone broth mashed potatoes, we couldn't resist testing it out. Considering collagen-packed bone broth is just as rich as it is gut-healthy, you're getting all of the health benefits without skimping on flavor. Follow the recipe below to turn this classic Thanksgiving side dish into a collagen-packed main event:
2 pounds Yukon Gold potatoes, washed and peeled
2 tsp. sea salt
1 tbsp. grass-fed butter or ghee
1/2 large yellow onion, diced
3 tbsp. chicken bone broth (we love Bonafide Provisions' version, $12)
1 tbsp. avocado oil
8 garlic cloves, minced
1/4 cup coconut cream
3 tbsp. grass-fed butter or ghee
Sea salt and black pepper, to taste
Chopped chives, for garnish
Place potatoes in a large saucepan or pot, and cover with one inch of water over their tops. Bring to a light boil over medium-high heat, and add 2 teaspoons of sea salt. Cover and cook potatoes for 25 minutes until fork tender.
Drain and set aside to slightly cool, and transfer to a large mixing bowl.
In a large pan over high heat, melt 1 tablespoon of butter. Add diced onion, and lower the heat to medium-low. Cook for four to five minutes until soft. Add in bone broth, and continue cooking for four to five minutes until the liquid begins to thicken up a bit. Stir frequently. When ready, transfer the onions to the bowl of potatoes.
Add oil to the pan, and saute garlic cloves on low heat for three minutes, stirring frequently. Transfer to the mixing bowl. Mash your potatoes using a potato masher.
Add in coconut cream, butter, garlic, salt, and black pepper, and stir to combine. Taste and adjust seasonings as needed.
What's your go-to holiday side dish? Share your recipe below, and browse gorgeous inspiration for your Thanksgiving tablescape next.