Ah, mashed potatoes. One of this world’s most wondrous comfort foods, and you can take even more comfort in these knowing that they’re packed with extra nutrition including whole-food collagen, protein, and, most importantly: plenty of butter.

Serves 4-6


  • 2 Pounds Yukon gold potatoes, washed and peeled
  • 2 Teaspoons sea salt
  • 1 Tablespoon grass-fed butter or ghee
  • 1/2 Large yellow onion, diced
  • 3 tablespoons Bonafide Chicken Bone Broth
  • 1 Tablespoon avocado oil
  • 8 Garlic cloves, minced
  • 1/4 cup coconut cream
  • 3 Tablespoons grass-fed butter or ghee
  • Sea salt and black pepper, to taste
  • Chopped chives, for garnish


  1. Place potatoes in a large saucepan or pot and cover with 1” water over their tops. Bring to a light boil over medium-high heat and add 2 teaspoons of sea salt. Cover and cook potatoes for 25 minutes until very fork tender. Drain and set aside to slightly cool and transfer to a large mixing bowl.
  2. In a large pan over high heat, melt 1 tablespoon of butter. Add in diced onion and lower the heat to medium-low. Cook for 4-5 minutes until soft. Add in bone broth and continue cooking for 4-5 minutes until the liquid begins to thicken up a bit. Stir frequently. When ready, transfer the onions to the bowl of potatoes.
  3. Add oil to pan and sauté garlic cloves on low heat for 3 minutes, stirring frequently. Transfer to the mixing bowl.
  4. Mash your potatoes using a potato masher.
  5. Add in coconut cream, butter, garlic, salt, and black pepper and stir to combine. Taste and adjust seasonings as needed.

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