These potatoes are pretty tasty! And if you’re like me and can’t tolerate white potatoes, substitute sweet potatoes – it’s still delicious! My favorite sweet potato is the purple skinned variety as the flesh is white and not as sweet as the orange-fleshed varieties. Enjoy!
Further Food Nutritionist Commentary:
The onions in the counterpart of this recipe is full of vitamin C known for improved immunity, and chromium which assists in regulating blood sugar. Onions have also been used to reduce inflammation and heal infections.
Bone broth is a wonderful aid in healing leaky gut syndrome but also works to prevent non-leaky guts. This is due the gelatin which helps seal up holes in the intestines. On top of all that, bone broth contains glucosamine and chrondoitin sulfate which helps reduce joint pain and can even prevent osteoarthritis.
By Ale Zozos
800 grams (1.75 pounds) potatoes of choice (peeled, cubed and boiled)
2 large onions (chopped)
2 garlic cloves (minced)
1/4 cup bone broth
Fat of choice
Sea salt and black pepper (to taste)
- Melt fat (of choice) over medium heat in a small saucepan.
- Add the onions and allow to soften until translucent.
- Add the garlic and continue cooking for about a minute.
- Pour in the bone broth and bring to a simmer. Remove from heat.
- Using an immersion blender, blend the onions, garlic and bone broth until smooth. Pour over the cubed potatoes and mash roughly with a potato masher or a fork. Some lumps should remain.
- Season to taste and serve hot.
Per Serving: Calories: 455; Total Fat: 8g; Saturated Fat: 1g; Monounsaturated Fat: 5g; Polyunsaturated Fat: 1g; Cholesterol: 1mg; Sodium: 312mg; Potassium: 1931mg; Carbohydrate: 89g; Fiber: 7g; Sugar: 9g; Protein: 11g
Nutrition Bonus: Vit C: 149%; Iron: 22%
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