Mashed Potato Recipe For Bacterial Vaginosis
- 8 cups russet potatoes, peeled and diced
- 2 tsp salt, divided
- 2 tbsp ghee
- 1 cup yellow onion, diced
- 2 garlic clove, chopped3
- 16 ounces cremini mushrooms, roughly chopped
- 3 cups + 3 tbsp chicken stock or bone broth, divided
- 2 tbsp arrowroot powder
- 1/2 tsp dried thyme
- 2 bay leaves, dried/fresh
- 3/4 cup cashew milk, all-natural
- 1/2 cup olive oil, extra virgin
- freshly ground black pepper
- Cook the potatoes. In a medium stockpot, cover diced potatoes with cold water and 1 teaspoon salt; bring to a boil and cook until fork-tender, approximately 10 minutes.
- Meanwhile, prepare the gravy. Heat a skillet over medium-high heat, then add ghee or a neutral oil followed by the onions, garlic, and mushrooms. Sauté, stirring often, cook mixture until slightly caramelized and softened, or about 15 minutes.
- Make a slurry. In a small bowl, combine 3 tablespoons of chicken stock with 2 tablespoons of arrowroot powder. Whisk with a fork until no lumps remain.
- To the onion-mushroom mixture, add the arrowroot slurry, chicken stock, thyme, and bay leaves. Stir to combine. Reduce heat to medium and let simmer for about 10 minutes.
- Once potatoes are fork-tender, drain them. If using a ricer, rice the potatoes first, then fold in the cashew milk, extra virgin olive oil, 1/2 teaspoon salt, and freshly ground black pepper, to taste. If using a manual masher, combine potatoes, milk, oil, salt, and pepper all together, and mash until no lumps remain. Add more cashew milk if needed. Cover to keep warm.
- Once the gravy has thickened, adjust seasoning according to taste. Remove bay leaves and thyme twigs (if using fresh).
Transfer the mashed potatoes to a serving dish. Ladle hot gravy over them, and serve immediately.