Chunky, skin-on, garlicky mashed potatoes with a hint of vanilla, perfect for holiday gatherings. These mashed potatoes are protein-packed and made with Yukon gold potatoes, garlic, and coconut vanilla milk, making them a delightful side dish.
1: Wash the yukon gold potatoes and cut them into quarters.
2: Place them in a large pot, add water to cover by about an inch, and add 2 tsp sea salt.
3: Cover the pot and cook on medium-high heat for about 20 minutes, until fork tender.
4: Drain and let cool slightly.
5: Sauté the thinly sliced garlic with 1 tbsp of butter in a saucepan on medium-high heat until browned.
6: Add the bone broth to the garlic, lower the heat, and cook for another 5 minutes.
7: Combine the garlicky bone broth with the cooled, boiled potatoes.
8: Stir in the coconut vanilla milk (and additional sea salt if desired).
9: Serve family-style with extra butter and chopped chives.
