© 2016 by MaryRuth Organics LLC

Mother's Day Mashed Potatoes (or ANY Root Vegetable Mash!)

May 8, 2016



Happy Mother's Day to all the moms! Today I wanted to share a post about mashed potatoes with you because I am getting my Grand Diploma for the Culinary Arts at the Institute of Culinary Education in Manhattan thanks to my mom! Like most of you, whenever you have to make a BIG LIFE decision you usually call on someone you trust to discuss the pros and cons - and that is exactly what I did when I was trying to decide if I should attend a 650 hour culinary program at one of the Top 5 Culinary Schools in the world while working full time.


My Mom, Colleen, was the one who really pushed me and supported me to DO IT! The school is

8 months long (5 months of classes & 3 months of externship at a manhattan restaurant) and I've completed 30 of the 110 classes so far. The class is very competitive and there is a lot of homework, tests, papers, and practical cooking exams and I have wanted to quit almost every single day!

I absolutely LOVE the class but it is so demanding that I often felt - I will not be able to do this and THEN comes my mom who tells me "YOU ARE DOING IT and you will do it!".


I want to say a special thank you to my mom and to all moms everywhere for being that voice to their children that tells them ... you can and you will! I hope you will enjoy this recipe for Mother's Day Mashed Potatoes ... the beautiful thing about this recipe is that you can do it with ANY root vegetable you want so you can make this recipe with sweet potatoes or turnips or parsnips etc.

 I highly recommend that you use a Food Mill in this recipe which you can find online for about $20.

Pay special attention to every detail below such as room temperature and salted water.  




4 pounds idaho potatoes, peeled and quartered (and kept in a bowl of cold water so they will not turn brown before cooking...remember you can use any root vegetables you like!)


1 pound of room temperature butter (if you are kosher you can use soy free earth balance but please note earth balance is not paleo)


2 cups of full fat coconut milk/ room temperature


white pepper


pink sea salt


kosher sea salt to salt the boiling water 


 Method For Mashed Potatoes:


1) Fill a pot with COLD water and add kosher salt to the water. The water should taste exactly like sea salt! This step is really important in order to get mashed potatoes that taste exactly like they were made in a restaurant.


2) Peel and quarter the mashed potatoes and keep them in a bowl of cold water so they will not brown until the pot of boiling salted water is ready!


3) Add the potatoes (or root vegetable of your choice) to the pot of COLD salted water and THEN bring the water to a boil. Cook UNTIL FORK TENDER. This will take about 15 minutes but it is important to check the potatoes before you drain them. 


4) Drain the potatoes but DO NOT RINSE THEM WITH WATER because you will lose some of the flavor. 


5) Melt the butter in a saucepot and add the coconut milk to the saucepot and simmer on low heat while you work with the potatoes and your food mill.


6) Place your food mill over a bowl. Slowly add some of the cooked potatoes and use the food mill - from time to time you may need to use a spoon to scrape the potatoes from the side of the food mill. You can turn the food mill in counter and counterclock wise directions. 


7) Once all of the potatoes have been put through the food mill SLOWLY add the butter and coconut milk mixture to your potatoes ... A LITTLE AT A TIME ... and stir with a spatula ... please note that you may not use all of the butter and coconut milk mixture because everyone likes a different texture and consistency for their mashed potatoes ... use only as much of this mixture as you see fit for your own personal liking! If you have extra butter and coconut milk sauce then you can freeze the mixture and use another time. 


8) Add white pepper and pink sea salt to taste. It is better to use white pepper with root vegetables because it will keep the mashed potatoes white versus black pepper will leave little black specs in the presentation. You may also add optional fresh chopped chives or any other ingredients you like at this time!




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