- 6–7 yellow potatoes, chopped (peeled or unpeeled, whatever you like)
- ½ cup coconut milk
- ⅓ cup chicken broth
- 3 tbsp ghee
- 2 tsp garlic powder
- 2 tsp salt
- Place the chopped potatoes in a large pot and pour enough water over them to cover potatoes by 1″.
- Season with a large pinch of salt. Bring water to a boil over high heat, then reduce heat to medium high and cook until potatoes are for tender, about 10 minutes.
- Remove potatoes from the pot with a slotted spoon and place them in a large bowl. Add coconut milk, chicken broth, ghee, garlic powder and salt and either mash with a potato masher for chunkier mashed potatoes, or use an immersion blender or food processor to blend until smooth.