Lemon Paprika Mashed Potatoes with Garlic, Potatoes are carbohydrate, but as Robert Gardner of this website points out, it is a root carbohydrate, used for eons by our Paleolithic forbears, relatively low calorie, high in fibre, and a good source of B6, Potassium, Manganese, Phosphorus, Niacin, and Pantothenic Acid. The deep fry form invariably uses exactly the kind of oils that we should be avoiding, and particularly should not be used at high heat.
This recipe is dairy free, as I have substituted almond milk and coconut oil.
Serves 6 to 8.
8 Yukon Gold potatoes, cubed; 1 head garlic cloves (about 15); ½ cup extra virgin coconut oil; 1 tablespoon lemon zest; 2 teaspoons paprika; 1/4 teaspoon nutmeg; 1½ cup almond milk; 1 tablespoon maple syrup; 1 teaspoon Himalayan salt.
Peel garlic cloves and put into small saucepan with coconut oil, lemon zest, paprika, nutmeg, and bring to boil. Reduce heat and let simmer for 35 to 40 minutes.
Put potatoes into 5 quart saucepan, cover with water and bring to boil. Reduce heat and simmer for 30 minutes so that the potatoes are easily pierced with pairing knife. Drain, keep potatoes in pan, stir in coconut oil with garlic cloves, salt, almond milk, maple syrup, and mash until reasonably smooth. Do not over mash because it will present a glue like consistency to the potato…use a little butter if necessary, but if you get it right, it is a delicious meal!
