AIP Mashed Potatoes
White sweet potatoes make perfect AIP mashed potatoes because they are more starchy than a traditional orange sweet potato and the subtle sweet undertone of white sweet potatoes compliments the salty notes perfectly. This recipe is one of my favorite AIP side dishes because it requires minimal prep and can be ready in about 20 minutes.
Ingredients
- 2 lbs White sweet potatoes 3-4 medium sweet potatoes
- 3 Tablespoons Olive oil
- ⅔ Cup Coconut milk Canned works best
- 2 ½ Teaspoon Salt
- 2 Teaspoons Garlic
- 2 Teaspoons Pepper
Instructions
- Fill a large pot with 1.5-2 quarts of water and set on high heat on the stove. cover the pot and bring to a boil.
- While the water is heating, wash the potatoes and chop them into small chunks. Make sure to chop them smaller so they cook quickly.
- When the water is boiling, add the potatoes, and cover. If the water starts to boil over, cook uncovered. Let them cook for 14-16 minutes on the stove.
- At the end of the time, check the potatoes with a fork. They are done when they are soft and easy to stab with a fork.
- Drain the water from the potatoes and then add the milk, oil, and seasonings to the potatoes. Then mash the potatoes to your desired consistency. For extra smooth potatoes, use a food processor.
- Serve immediately or store in the refrigerator in an airtight container for up to 6 days.
Notes
In this recipe I use a variety of Japanese white sweet potatoes that are reddish pink on the outside and have a white to golden colored flesh on the inside. I think these work great in this AIP side dish, but I think that any type of white fleshed sweet potato would work well in this recipe. The main thing is not to use orange or purple sweet potatoes because they will not have the same creamy outcome.
The key to making these potatoes quickly is to make sure to start boiling your water before you put the potatoes in. Turn the heat up to high because you want the water to be boiling before you add the potatoes. To make sure they cook quickly, chop them into small chunks. You want them to be small enough to cook quickly, but not so small that they disintegrate in the boiling water. The smaller the potato chunk is, the faster it will cook.