Rosemary Red Skin Mashed Potatoes (Edit recipe)

This simple side dish is equally at home at a weeknight meal or a fancy holiday feast. Leave the skins on for texture and beautiful pink color throughout the dish.

2 minutes

45 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	231
Fat:	13 g
Carbohydrates:	29 g
Protein:	3 g
Cholesterol:	18 g
Sodium:	476 mg
Fiber:	3 g
Sugars:	2 g
Calculated per serving.

by Primal Palate

Serves: 4

Ingredients

2 lb Red Skin Potatoes, about 6 medium potatoes
2 Tbsp Ghee
2 tsp dried Rosemary
Himalayan Pink Salt, to taste

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Bring a medium pot of water to a boil.
Rinse the potatoes and give them a light scrub to remove any excess dirt.
Cut the potatoes into quarters, or 6 pieces, depending on how large they are. Place them in the boiling water, and allow them to boil gently until fork tender (about 45 minutes).
Strain away the water, and return the potatoes to the warm pot and mash along with the ghee. Add the rosemary and salt (to taste), and keep warm until serving.