Rosemary Garlic Mashed Potatoes



  • 6 pounds Yukon Gold potatoes – peeled and cubed

  • 2 Tablespoons ghee, butter, or coconut oil

  • 6 Tablespoons additional ghee, butter, or coconut oil

  • 4 Tablespoons garlic – minced

  • 1 Tablespoons fresh rosemary – finely chopped

  • 2 cups chicken broth or vegetable broth

  • 1 Tbsp Sea Salt

  • 1 tsp white pepper



Peel and chop potatoes and place them in a large pot.  Cover with water and bring to a simmer for 15 minutes.  Drain potatoes and set aside.  In a skillet, sauté ghee, garlic, and rosemary until it begins to lightly brown.  Toss garlic and rosemary with potatoes.  Add sea salt, white pepper, remaining butter/ghee and 1 cup of chicken broth.  Whip or mix with a potato masher and continue to add the remaining 1 cup of chicken broth until you reach desired consistency.  Spread into a baking dish and cover.  Warm in an oven at a low temp until you are ready to serve.