AIP Mashed 'Potatoes'
 
 
This AIP mashed 'potatoes' dish is perfectly creamy and filling with lots of flavor from bacon, toasted garlic and rosemary!
Author:
Recipe type: Side dish
Cuisine: AIP
RecipeIngredients
  • 2 cups frozen or fresh cassava pieces chopped into about 1 inch cubes (about ¾ lb)
  • 1 medium size turnip, peeled and cubed
  • About 1 tsp sea salt, divided
  • ¼ cup coconut milk
  • ¼ cup chicken broth (homemade or AIP compliant)
  • 1 slice of bacon
  • 1 tbsp fresh garlic chopped fine
  • 4-6 fresh rosemary leaves, chopped
  • extra virgin olive oil to drizzle on top
RecipeInstructions
  1. Place the cassava pieces in a large stock pot and fill with enough water until the cassava pieces are submerged completely under the water. Add half of the salt and stir. Heat the pot until the water begins to boil after which turn heat to medium and cover the pot with a lid (leaving a small space for the steam to escape). Let cook for about 15 to 20 minutes or until the cassava is tender and soft when poked with a fork. Turn heat off and drain the water using a colander/strainer. Cover the cooked cassava and keep aside. If the cassava pieces have any fibrous part in the center, take that out and discard.
  2. In a small cooking pot, add the turnip pieces and cover them with water. Let the water come to a boil and then simmer on low heat covered for about 15 minutes until they are completely cooked. Drain the water and keep aside.
  3. In a large mixing bowl, add the boiled cassava and the turnip. Using a masher, mash them completely also mixing them up in the process. You can also use an electric hand mixer to do this.
  4. Heat a small skillet or a pan and add the bacon slice. Heat on low medium heat until the bacon turns crisp on one side. Then flip and cook on the other side for another couple mins. Take the bacon piece out and chop it up into small bits.
  5. To the same pan with the bacon fat, add the chopped garlic and rosemary and stir fry for about 30 seconds. Turn heat off.
  6. When you are ready to serve the mashed potatoes, add the coconut milk and the chicken stock to the bowl with the cassava and turnip. Stir to mix well using a wooden spoon. Add the fried garlic and rosemary along with any leftover bacon fat and mix. Check for seasoning and add more salt if needed. Serve garnished with bacon bits and drizzled with evoo on top!
Notes
If you cannot find cassava, you can substitute cassava with white sweet potato (also called as Japanese sweet potato)
Recipe by Cook2Nourish at https://cook2nourish.com/2020/11/aip-mashed-potatoes.html