Our radish, onion, garlic and lemon flavored Spring Clean bone broth makes for the perfect base for fresh, delicious mashed potatoes. These are sure to be a show stopper on your Thanksgiving spread.
Cooking the potatoes in the bone broth infuses more layers of flavor that makes these potatoes something truly special.
Using Spring Clean for mashed potatoes because of the notes of onion and garlic brings potatoes to a whole new level!
Spring Clean Chive Mashed Potatoes
Serves 10 | 280 Calories | 23g Fat | 15g Carbs | 4g Protein
- 2 Pounds Russet Potatoes, peeled and cut into 1” cubes
- 4 Cloves Garlic, smashed and left whole
- 1 Jar FOND Spring Clean
- ½ Teaspoon Salt
- ½ Cup Heavy Cream
- 2 Sticks of Butter
- ½ Cup Sour Cream
- Salt and Pepper, to taste
- 1 Bunch Fresh Chives, chopped
In a large pot, add potatoes, garlic and the Spring Clean and salt. Fill up the rest of the pot with water, just enough to cover the potatoes. Cover and bring the potatoes up to a boil, then reduce to simmer until fork tender. This should take about 15-20 minutes. Before draining, save 3 tablespoons of liquid to the side.
Drain the potatoes very well in a colander. Let them sit for 2 minutes to ensure they are drained of liquid. Put them back into the pot, add reserved liquid from boiling, heavy cream and butter. Mash very well with a whisk or a potato masher. Switch to a rubber spatula, fold in the sour cream, seasoning and chives.