PESTO MASHED POTATOES Provided by Paleo Leap, paleoleap.com Serves 6
6 to 8 potatoes, peeled 2 tablespoons paleo cooking fat like coconut oil, butter or tallow 2 cloves garlic, minced A few splashes of heavy cream or coconut milk 4 to 6 tablespoons pesto Sea salt and freshly ground black pepper to taste In a large saucepan, boil potatoes until soft. I always cube my potatoes prior to boiling because they cook faster and are easier to mash afterward. Once soft, strain the potatoes. In the same saucepan over a low heat, melt the cooking fat and add the minced garlic. Allow it to sit for a few moments in order for the flavors of the garlic to diffuse into the cooking fat. Place the potatoes back in the saucepan and begin to mash. Pour in the heavy cream or coconut milk as needed. Be sure not to add too much, as it is very easy to dilute the other flavors. Alternatively, you can also simply use more of your chosen cooking fat instead of cream or coconut milk; it’ll make for an even richer side dish. Once fully mashed, add the pesto. The amount will depend on how strong you would like the pesto flavor to be. Finally, season with salt and pepper to taste.
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