Bone Broth Mashed Potatoes
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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 nutrients than potatoes made with milk or cream. These Bone Broth Mashed Potatoes are incredibly creamy, nutrient-rich, 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 my 5 Ingredient Turkey Rub, Cinnamon Sweet Potatoes, or my Eggless Sourdough Pumpkin Pie.
Table of Contents
These Bone Broth Mashed Potatoes take a beloved comfort food to the next level by adding a boost of flavor and nutrition! By swapping the traditional milk or cream with rich, organic bone broth, you infuse your mashed potatoes with savory depth while reaping the benefits of this nutrient-packed ingredient. Bone broth is loaded with collagen, amino acids, and minerals, making it an excellent choice for supporting joint health and overall wellness. Plus, its umami-rich taste enhances the natural flavors of the potatoes, giving this side dish a gourmet twist that’s both wholesome and indulgent.
While I'm using classic Russet potatoes here, this simple upgrade works with any potato variety you like. Start by boiling your potatoes until tender, then mash them with bone broth, 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. Whether you’re preparing a weeknight dinner or hosting a holiday feast, Bone Broth Mashed Potatoes are an easy way to elevate your table while incorporating more nourishing ingredients into your meals. This is a classic comfort food classic, made better for you!
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 that makes for incredibly creamy mashed potatoes!
Nutrient Dense: This take on mashed potatoes is more nutrient dense than traditional mashed potatoes made with milk or cream. Bone broth has tons of nutrients that include collagen, supports healthy skin and nails, supports joint mobility, improves sleep and more! Bone broth is an easy substitute for milk or cream in classic mashed potatoes!
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.
Ingredients
- Russet Potatoes: I use organic Russet potatoes for classic mashed potatoes. You could also use sweet potatoes if you prefer.
- Butter: I use Organic Valley Salted Butter.
- Bone Broth: I use Kettle & Fire Chicken Bone Broth (beef also works!). Use code MIMIBAKESCOOKIES for 20% off your order at Kettle & Fire!
- Salt and Pepper: You'll need salt and pepper for seasoning.
- Chives: I use fresh organic chives for a topping, this is optional, but I love them with potatoes!
Tools Needed
- 3-Quart Pot: I use a 3-quart pot to boil the potatoes.
- Stand Mixer: I mix the potatoes in my stand mixer because I'm lazy. You can also mash them with a potato masher, but this takes much more time.
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Step by Step Instructions
Step 1
Peel the potatoes and cut into ½-inch slices.
Step 2
Add to a large pot with water and put over high heat. Boil potatoes until they are soft and break apart when poked with a fork, about 10 to 15 minutes.
Step 3
Add the potatoes to a stand mixer fitted with the whisk attachment. Add in the butter and begin to mix to whisk the potatoes with the butter.
Step 4
Add in the bone broth and mix to combine. You can add in more bone broth if necessary to get the consistency you like.
Step 5
Whisk on high to whip the potatoes. Add salt and pepper to taste. Serve with chopped chives on top.
FAQ's
No, you can definitely do this without a mixer. I just like to use my mixer for ease. If you want to make mashed pantoates 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! 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.
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.
Craving More?
Bone Broth Mashed Potatoes
Equipment
Ingredients
- 2 ½ pounds Russet potatoes
- 4 tablespoons Salted butter
- ¼ cup Kettle and Fire Chicken 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 until they are soft and break apart when poked with a fork, about 10 to 15 minutes.
- Add the potatoes to a stand mixer fitted with the whisk attachment. Add in the butter and begin to mix to whisk the potatoes with the butter.
- Add in the bone broth and mix to combine. You can add in more bone broth if necessary to get the consistency you like.
- Whisk on high to whip the potatoes. Add salt and pepper to taste.
- Serve with chopped chives on top.
Video
Notes
Nutrition
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