Mashed Garlic Red Potatoes with Coconut Milk

Mashed Garlic Red Potatoes with Coconut Milk

You'd never guess that these mashed potatoes don't have ANY cream and hardly any butter. This is a healthy take on a classic and comforting side dish that I hope you try.

Mashed Garlic Red Potatoes with Coconut Milk

Prep + Cooking Time:
Makes 6 Servings

Ingredients:

  • 1 pound Red potatoes, quartered
  • 1/4 large Sweet onion, chopped
  • 3 Garlic cloves, minced
  • 1/2 (13.5 ounce) can of Full fat coconut milk (including some of the coconut cream in the top of the can, if possible)
  • 1 small pat of Grass fed butter OR 1 teaspoon of Ghee
  • Extra virgin olive oil
  • Salt and Pepper
  • Chives or parsley, chopped for garnish (optional)

Method:

  1. Fill a large saucepan a little over half way with water. Add a generous amount of salt to the water.
  2. Add red potatoes and onions to the salted water and bring to a rolling boil. Cook until potatoes are fork tender (about 20 minutes).
  3. Meanwhile, bring a small skillet to medium heat, and add about a tablespoon of extra virgin olive oil. Once the oil is hot, add minced garlic and stir for about 2 minutes.
  4. Add coconut milk and butter or ghee to the garlic in the small skillet and simmer for 5-8 minutes, or until the liquid reduces some.
  5. Once potatoes are fork tender, strain them in a colander and then return the potatoes back to the original saucepan.
  6. Add in coconut milk and garlic mixture to the potatoes, and season with a generous amount of salt and pepper to taste.
  7. Using a potato masher (or a fork), mash the potatoes until desired texture. I like mine just a little chunky!
  8. Optional: mix in fresh herbs of choice.
  9. Enjoy warm with your favorite entree.

Roasted Tomato & Carrot Soup (dairy free)

Roasted tomato and carrot soup (dairy free)

All soups are great for a cool day, but this one especially. Just the right amount of Cayenne gives this soup an extra kick, while the roasted veggies add the perfect amount of sweetness. And bonus! It's completely dairy free.

Roasted Tomato and Carrot Soup (dairy free)

Prep + Cooking Time:
Makes 6 Servings

Ingredients:

  • 2 Pounds of fresh on-the-vine tomatoes
  • 4 Medium carrots, peeled, ends removed
  • 1/2 Sweet onion, diced
  • 2 Garlic cloves, peeled and minced
  • 3 Cups chicken broth
  • 1/4 teaspoon Cayenne pepper
  • 1 (13.5 ounce) Can of full fat coconut milk
  • Extra virgin olive oil
  • Salt and Pepper

Method:

  1. Preheat your oven to 400 degrees F.
  2. Slice fresh on-the-vine tomatoes into quarters, and chop carrots into thick chunks. Place tomatoes and carrots on an oven safe baking sheet.
  3. Drizzle olive oil over tomatoes and carrots, and season with salt and pepper. Roast in the oven for 25 minutes.
  4. While tomatoes and carrots roast in the oven, grab a large pot. Add onions, garlic, chicken broth, and cayenne pepper to the pot, and season with salt and pepper.
  5. Bring contents of the pot to a boil, then lower the heat and simmer for 10 minutes.
  6. Once the tomatoes and carrots are roasted, take them out of the oven and add them to the large pot.
  7. Stir in the coconut milk, and bring the mixture back up to a low boil.
  8. Once the soup reaches a low boil, decrease the heat again and simmer for another 10 minutes.
  9. Turn the heat off. Use an immersion blender to blend the soup in the large pot until it reaches your desired creamy consistency. You can also use a regular blender, but you will need to wait until the soup completely cools.
Cuisinart Immersion Blender Stick