Another yummy alternative to mashed potatoes. I don’t think white potatoes are the devil or anything, they’re just boring. And compared to other starches they’re just lacking in nutrients and flavor. So I’ll pass on them. But in case you were curious there’s really nothing wrong in my book with eating white potatoes if you’re not particularly looking to lose weight or you don’t load them up with butter and salt! White potatoes: basically as hotly debated as abortion in the Paleo world.
I like experimenting with different root vegetables and mixtures and like I said before there really isn’t any root veggie you can’t mash. I love all root veggies because I love all carbs. Many people think eating Paleo means low carb which is completely false. I love my carbs, and I feel better including things like plantains, sweet poatoes, rutabaga and parsnips in my diet. See, there’s a whole carb filled world out there besides potatoes and bagels.
Rutabaga has 21g of carbs per 1 cup and gives you a nice dose of vitamin C, potassium and manganese. Butternut squash is loaded with beta carotene and vitamin C as well. So take that white potatoes!
I’ll stop talking now and give you the recipe:
- 1 and 1/2 cups of peeled, diced butternut squash*
- 2 cups of peeled, diced rutabaga*
- 1 tablespoon ghee
- 2 tablespoons full fat coconut milk
- 1 clove garlic
- 1 teaspoon fresh rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- After you've peeled and chopped the vegetables, place them in a pot and cover with water.
- Bring the pot to a boil on the stove, covered, and cook until softened, roughly 10-12 minutes.
- Drain the vegetables, and place in a food processor with the rest of the ingredients.
- Blend together and serve! Makes a nice dinner side dish
- Roughly 1/2 of a small butternut squash and 1/3 of a large rutabaga.