Mashed white sweet potatoes topped with sliced green onions

AIP Mashed Potatoes

These AIP Mashed Potatoes will satisfy your longing for the white fluffy stuff without the inflammation that can come with nightshades. They use white sweet potatoes!

Mashed white sweet potatoes topped with sliced green onions
AIP Mashed Potatoes
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Yes!!!  You can have mashed potatoes – IF they are mashed white sweet potatoes.  There is no need to go off the rails at holiday meals when the mashed potatoes and gravy come around the table.  Just make yourself a little side of these babies, and you are good to go!  If you are the one hosting, you could make a big batch. Your guests might not even detect a difference.  (Well…)

A few things…

I have tried to freeze these and re-heat them. The results were sort of “meh.” They are much better fresh, IMO.

Before you ask, yes you can use Japanese yams (aka batata) instead of white sweet potatoes. The taste will be fine, but they turn kind of a grayish color for some reason. I find this a bit off-putting. White sweet potatoes are best.

I hope you will find that white sweet potatoes are a pretty fair substitute for regular potatoes.  Try ’em! This recipe is easy and quick.  Have your mashed potatoes and keep your diet, too!

To your health!

💗,

Wendi

P.S. If you need more side ideas for your holiday table, try Maple Sage Carrots , Holiday Dressing , Glazed Honeynut Squash – and there’s always Pumpkin Pie. Pie is a side, right…?

AIP Mashed Potatoes

Recipe by Wendi’s AIP Kitchen – www.wendisaipkitchen.comCourse: SidesCuisine: AIP, PaleoDifficulty: Easy
Servings

4

servings
Prep time

20

minutes
Cooking time

15

minutes

These AIP Mashed Potatoes will satisfy your longing for the white fluffy stuff without the inflammation that can come with nightshades. They are made with white sweet potatoes!

Ingredients

  • 2-3 C.  white sweet potatoes, peeled and cubed

  • 1/2 C.  full fat coconut milk

  • 1 T.  coconut oil

  • 1 t.  sea salt

  • 1/4 t.  black pepper (omit for elimination phase of AIP)

  • 2 T.  finely chopped green onions plus more for garnish

Directions

  • Boil potatoes in a large saucepan of water until they slide off easily when pierced with a knife.  Drain.
  • Add coconut milk, coconut oil, salt and pepper.  Mash until potatoes are fluffy, and there are no lumps…unless you like lumps.
  • Stir in green onions.
  • Serve immediately, or refrigerate and re-heat later. (I recommend not freezing, however.)

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