These Whole30 garlic smashed potatoes are made creamy with ghee and coconut milk and topped with caramelized onion, crisped prosciutto, and toasted pine nuts. They’re fancy enough for a special occasion or a holiday, but simple enough for a weeknight dinner.
This is a preview recipe from Cooking Whole30, the updated, revised, and enhanced edition of The Whole30 Cookbook by Melissa Urban. It is available in the U.S., everywhere books are sold. Click here for more information about this project.
Ingredients
- 2 large russet potatoes (1/2 pound)
- 2 cloves garlic, sliced
- 1 tablespoon Clarified Butter or ghee,melted
- 1/2 teaspoon salt
- 2 tablespoons full-fat coconut milk
- 4 thin slices prosciutto, or 3 slices Whole30-compatible bacon, chopped
- 1 sweet onion, quartered lengthwise and thinly sliced
- 1 tablespoon balsamic vinegar, Chicken Bone Broth, or Whole30-compatible chicken broth
- 1 tablespoon pine nuts, toasted
Instructions
- BRING a pot of lightly salted water to a boil.
- ADD the potatoes and garlic and cook until tender, 20 to 25 minutes.
- DRAIN.
- MASH with a potato masher or hand mixer.
- STIR in the butter and salt.
- With a wooden spoon or hand mixer, BEAT in the coconut milk
- COVER and keep warm.
- Meanwhile, in a large skillet, COOK the prosciutto over medium heat, stirring occasionally, for about 3 minutes.
- ADD the onion and cook, stirring frequently, until the prosciutto is crispy and the onion is tender and brown on some of the edges, about 8 minutes more.
- ADD the vinegar to the pan and stir to scrape up the browned bits on the bottom.
- SPOON the onion mixture over the mashed potatoes and sprinkle with the pine nuts.
