Nutrient Dense Mashed Potatoes
- 1 small potato per person: I prefer yukon gold, red rose, or white rose
- Any root vegetables: turnips, rutabaga, parsnips, yams, carrots, celeriac, etc
- About 1/4 cup cream, sour cream or whole fat milk per every 4 potatoes
- 1/4 stick of butter for the mash and a few spoonfuls for "lava" gravy
- 1/2 tsp -1 tsp of salt depending on taste
- Cover the potatoes and root vegetables in water with a pinch of salt
- Boil until fork tender (about 15 minutes)
- Drain most of the water off the potatoes
- Add butter and cream, (yoghurt, sour cream, or cream cheese would work too)
- Season with an unrefined sea salt and fresh pepper if you like
- Serve this alongside a protein and a crisp green salad for a great balanced meal.