Bone Broth Mashed Potatoes
Bone Broth Mashed Potatoes are a healthier alternative to your classic recipe! Bone broth not only adds a unique umami flavor, but also adds more protein than potatoes made with milk or cream. These Bone Broth Mashed Potatoes are incredibly creamy and will be a hit at your Thanksgiving table!
If you’re looking for more Thanksgiving recipes, be sure to check out some of my other favorite like Slow Cooker Turkey, Cinnamon Sweet Potato Bread Without Eggs, Roasted Cinnamon Sweet Potatoes With Pecans, Sourdough Crescent Rolls, or Eggless Sourdough Pumpkin Pie.
A Quick Look At The Recipe
- Recipe Name: Bone Broth Mashed Potatoes
- Ready In: 1 hour 10 minutes
- Makes: 6 servings
- Main Ingredients: Russet potatoes, bone broth, salted butter
- Flavor Profile: umami mashed potatoes
- Dietary Info: gluten free, eggless, no seed oils, dairy free
- Difficulty: Easy!
- Why You’ll Love It: gourmet mashed potatoes with added protein
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Why You'll Love This Recipe
- Rich & Creamy: These Bone Broth Mashed Potatoes are rich and creamy, just like traditional mashed potatoes. I use a mix of butter and bone broth (my secret ingredient) that makes for incredibly creamy mashed potatoes!
- Healthy Comfort Food: While traditional mashed potatoes usually use milk or heavy cream, this recipe uses bone broth in place of milk for added protein. But they are still a classic comfort side dis. Try pairing this with Healthy Sloppy Joe Bowls or Slow Cooker Beef Brisket Stew for a cozy meal.
- Elevated Classic: This recipe for Bone Broth Mashed Potatoes is an elevated classic! This recipe will strike the perfect balance with traditionalists who love mashed potatoes, and the health conscious friend.
While I'm using classic Russet potatoes in these Bone Broth Mashed Potatoes, this simple upgrade works with any potato variety you like. Start by boiling your potatoes until tender (just like traditional mashed potatoes), then mash them with bone broth (instead of traditional milk or cream), a touch of butter, and salt and pepper.
The result? Creamy, velvety mashed potatoes with a subtle savory kick that pairs perfectly with roast meats, grilled vegetables, and hearty stews. Plus, you get the added protein of bone broth in every bite! I use this simple technique of swapping bone broth (my secret ingredient) in my Easy Bone Broth Rice too!
Ingredients
- Russet Potatoes: I use organic Russet potatoes for classic mashed potatoes. You could also use gold potatoes or sweet potatoes if you prefer.
- Bone Broth: Organic bone broth replaces milk in this classic recipe for added protein and an unmatched umami flavor. I use my favorite Kettle and Fire beef bone broth, but I've also made this with chicken bone broth too, either works. Use code MIMIBAKESCOOKIES for 20% off your order at Kettle & Fire!
- Chives: I use fresh organic chives for a topping, this is optional, but I love them with potatoes!
*For a full list of ingredients and measurements, visit the recipe card below.
Tips
- You can use gold potatoes or sweet potatoes, if you prefer.
- You can leave skins on if you want.
- You can use beef or chicken bone broth, either works. I've made this both ways.
- Adjust bone broth if necessary to get desired consistency of the mashed potatoes.
- I use a stand mixer for ease (because I'm lazy!) but you can also use a potato masher or ricer as well. I wouldn't use a hand mixer though as that can take longer to whip and mash, which can turn potatoes into a gummy texture. I find the stand mixer works well as it mashes them up quickly!
How to Make Bone Broth Mashed Potatoes
- Peel the potatoes and cut into ½-inch slices.
- Add to a large pot with water and put over high heat.
- Boil potatoes and then reduce to a simmer over medium heat until they are soft and break apart when poked with a fork, about 10 to 15 minutes.
- Drain off excess water and add the potatoes to a stand mixer fitted with the whisk attachment. (Alternatively, you can just mash with a potato masher instead of mixing).
- Add in the butter and bone broth and begin to mix to whisk the potatoes with the butter. You can add in more bone broth if necessary to get the consistency you like.
- Whisk on high to whip the potatoes just until fluffy just for a minute or two. Do not overmix as this can cause your mashed potatoes to be gummy.
- Add salt and pepper to taste. Serve with chopped chives on top.
How to Serve Bone Broth Mashed Potatoes
- For a Thanksgiving side dish with Roasted Herb Butter Turkey or Slow Cooker Turkey
- Christmas dinner with Savory Herb Mustard Ham or Savory Mustard Herb Ham
- As a side to a comforting and nostalgic dinner like Organic Meatloaf with Bone Broth, How to Make Turkey Carcass Soup With Bone Broth, or Turkey Zucchini Red Pepper Skillet
- Love these with a cozy soup like Meyer Lemon Chicken Wild Rice Soup With Bone Broth or 5 Ingredient Bone Broth Vegetable Soup
No, you can definitely do this without a mixer. I just like to use my mixer for ease. If you want to make mashed potatoes by hand, you’ll just need a potato masher and you can do it in the pot by adding the butter and bone broth there.
No, these don't taste like bone broth. They just taste like a super flavorful mashed potato because bone broth has an umami flavor as its simmered with veggies and spices. So, it adds a little salty depth of flavor that is so delicious with the mashed potatoes!
Yes, both work great. I've tested this both ways and honestly, I make this with whatever I have on hand.
Yes, you can use regular chicken or beef broth in the same way.
Russet potatoes are classic for mashed potatoes and because they are high in starch they work best as it helps prevent gummy mashed potatoes. Another high starch potato is Yukon Golds, which work great too. And, I have also made these with sweet potatoes, so if you are a sweet potato fan, you can use those too.
No! I usually don’t peel potatoes when I make mashed potatoes, but I wanted to peel them here as I was going for a more classic recipe. But, you can leave skins on if you choose, just make sure to wash potatoes really well.
You can add in a little more bone broth to get your desired consistency. You can also add in a splash of cream as well for an even creamier finish.
If you over whip them, this can happen. While I use a mixer, I mix just until they are fluffy, do not over mix or leave your mixer unattended as this can break open the cells and releases a sticky molecule that will make them gummy. You can also mash them by hand if you prefer too!
Yes, of course! Just store mashed potatoes in an airtight container in the fridge if you want to make a day ahead. Also, save the chives for right before serving. Serve with chopped chives on top.
Reheat in the microwave, just like normal mashed potatoes. You can also add in a splash of bone broth to help restore their creamy texture when you reheat them.
Recipe FAQ's
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Bone Broth Mashed Potatoes
Equipment
- Stand Mixer
- Large Stock Pot
Ingredients
- 2 ½ pounds Russet potatoes
- 4 tablespoons salted butter
- ¼ cup Kettle and Fire Beef Bone Broth
- fine sea salt
- black pepper
- chives (for serving)
Instructions
- Peel the potatoes and cut into ½-inch slices.
- Add to a large pot with water and put over high heat.
- Boil potatoes and then reduce to a simmer over medium heat until they are soft and break apart when poked with a fork, about 10 to 15 minutes.
- Drain off excess water and add the potatoes to a stand mixer fitted with the whisk attachment. (Alternatively, you can just mash with a potato masher instead of mixing).
- Add in the butter and bone broth and begin to mix to whisk the potatoes with the butter. You can add in more bone broth if necessary to get the consistency you like.
- Whisk on high to whip the potatoes just until fluffy just for a minute or two. Do not overmix as this can cause your mashed potatoes to be gummy.
- Add salt and pepper to taste. Serve with chopped chives on top.
Video
Notes
- You can use gold potatoes or sweet potatoes, if you prefer.
- You can leave skins on if you want.
- You can use beef or chicken bone broth, either works. I've made this both ways.
- Adjust bone broth if necessary to get desired consistency of the mashed potatoes.
- I use a stand mixer for ease (because I'm lazy!) but you can also use a potato masher or ricer as well. I wouldn't use a hand mixer though as that can take longer to whip and mash, which can turn potatoes into a gummy texture. I find the stand mixer works well as it mashes them up quickly!
- High Altitude — Follow the recipe as noted.
Nutrition
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The only mashed potatoes I make now!