TIME: 50 MIN | YIELD: 8-10 SERVINGS

INGREDIENTS:

• 6 lbs 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 tablespoon fresh rosemary, finely chopped

• 2 cups chicken broth or vegetable broth

• 1 tablespoon sea salt

• 1 teaspoon white pepper

INSTRUCTIONS:

1. Peel and chop potatoes and place them in a large pot. Cover with water and bring to a simmer for 15 minutes.

2. Drain potatoes and set aside.

3. In a skillet, sauté 2 tablespoons of your choice of ghee, butter or coconut oil with garlic and rosemary until it begins to lightly brown. Toss garlic and rosemary with potatoes. Add sea salt, white pepper, remaining ghee, butter or coconut oil and 1 cup of chicken broth.

4. Whip or mix with a potato masher and continue to add the remaining 1 cup of chicken broth until you reach desired consistency.

5. Spread into a baking dish and cover. Warm in an oven at a low temp until you are ready to serve.