Paleo Mashed Potatoes

These Paleo Mashed Potatoes are the definition of comfort. 

I laugh at how Paleo has changed since I started years ago. Potatoes were a huge no-no until people made a case for them, and people slowly moved to a real food approach versus a dogmatic approach. I think you just have to figure out what you feel best eating, and potatoes are on my list. I’d much rather eat a few potatoes a week, then be tempted to get carbs from breads or other treats. I find them super filling and they go great with almost anything. 

This recipe for Paleo Mashed Potatoes is inspired by the smashed potatoes at the restaurant, J Alexander’s. Because I write this blog, people always assume I only eat at hip foodie type places, but to be honest my favorite restaurant is J Alexander’s, a very American joint. I always order a grilled chicken salad, and usually someone else at the table orders the Smashed Potatoes. So of course, I’ve tried them, and they’re SO good. 

The Smashed Potatoes aren’t too creamy, not TOO rich, and definitely don’t remind me of boxed mashed potatoes, which I don’t like. They’re more like a mashed up baked potato, because of the butter, bacon, and fresh parsley. It’s so easy to create recipes when you know what it should taste like. So if you’re ever experimenting and want to create something new, just think of some of your favorite foods you’ve ever eaten, and then put your on spin on it. That’s how this recipe and many of my others have come about! Just think with your tastebuds, and the end result will be magnificent. 

Paleo Mashed Potatoes

Monica Bravo

an easy side dish, that pairs well with almost everything

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Servings 6

Calories 280 kcal

Ingredients

  

• 3 Large Russet Potatoes cut in half
• 6 oz or 4-5 pieces of applewood smoked bacon chopped into bacon bits
• 4 Tablespoons salted butter I use Kerrygold
• 1 Tablespoon heavy cream optional
• 3 Tablespoons fresh parsley chopped
• 1 ½ Teaspoons salt
• 1 Teaspoon white pepper

Instructions

 

• Place the potatoes in a large pot and fill with water, until potatoes are covered. Bring to a boil, on high heat, and then lower to medium heat and cover the pot. Let potatoes boil for 25 minutes, or until fork tender.
• Drain the water from the pot. With a fork and knife, cut up the potatoes into smaller pieces in the pot. Add the rest of the ingredients, using a spoon to mix and mash the ingredient. Serve hot! These are great leftover too!

Notes

To cook the bacon: Lay the bacon on a cookie sheet lined with aluminum foil (for easy cleanup). Place the cookie sheet in a cold oven and then preheat oven to 400 F. The bacon should be perfectly crispy in 20 minutes.