Ingredients
- 4 pounds yellow potatoes quartered
- 2 teaspoons sea salt plus more for seasoning
- 6 tablespoons ghee
- 1 cup unsweetened cashew milk check ingredients to make sure it's Whole30
Instructions
- Place the potatoes in a large pot and cover with cold water so the potatoes are fully submerged with an extra 1-inch of water on top. Add the salt to the pot and stir.
- Bring to a boil. Once boiling, reduce the heat slightly and cook until the potatoes are easily pierced with a fork, about 15 to 20 minutes.
- Once cooked, drain the water and mash the potatoes well with a potato masher.
- In a small saucepan, melt the ghee and milk on low heat until the ghee is melted, then stir the ghee/milk mixture into the potatoes until fluffy. Season to taste with salt and enjoy.
