> ## Content Index > Fetch the complete content index at: https://thefoodiekitchen.net/llms.txt > Use this file to discover other available public pages before exploring further. # Ghee Mashed Potatoes — The Richest Version - URL: https://thefoodiekitchen.net/ghee-mashed-potatoes/ - Published: 2026-09-10T09:13:57.000Z - Updated: 2026-09-12T07:42:39.000Z - Description: Ghee mashed potatoes — Yukon gold potatoes with brown-butter ghee and warm cream. Seed oil free. The richest mash you'll make. - Author: Savannah Ryan - Tags: MAHA Recipes Mashed potato quality is almost entirely determined by fat and technique. Fat choice: use ghee, specifically brown ghee — butter that has been cooked until the milk solids caramelise to a nutty, golden state. Technique: cook the potatoes until completely soft, drain them completely, return them to the pan over low heat to steam off all residual moisture, then introduce the fat and cream to a dry potato rather than a wet one. ## Ghee Mashed Potatoes Recipe Serves 4 Prep 10 min Cook 25 min ### Ingredients - 1kg (2.2 lb) Yukon Gold or Maris Piper potatoes, peeled and cut into even chunks - 4 tbsp ghee (brown it for maximum flavour — see method) - 200ml (¾ cup) whole milk or single cream, warmed - Sea salt and white pepper ### Method 1. Boil the potatoes in well-salted water for 20-25 minutes until they fall apart when tested with a fork. They must be completely cooked — undercooked potato never mashes properly. 2. Drain thoroughly in a colander. Return to the pot over low heat for 2 minutes to steam off any remaining moisture. The potatoes should look completely dry. 3. Brown the ghee: place the ghee in a small saucepan over medium heat. Cook until the milk solids turn golden and the ghee smells nutty. Pour into a bowl immediately. 4. Mash or rice the dry potatoes. Immediately pour in the warm milk, stirring or mashing to incorporate. 5. Pour in the browned ghee. Mix gently — do not overmix, which develops gluten and makes the mash gluey. 6. Season generously with salt and white pepper. 7. Serve immediately with a small pool of extra ghee melting on top. Frequently Asked Questions Is mashed potato seed oil free? Yes with ghee. Commercial and restaurant mashed potatoes very commonly use butter-flavoured margarine or canola oil instead of real butter or ghee. Why white pepper? White pepper has a hotter, earthier flavour than black and doesn't produce the visible flecks that some people prefer not to see in white mash. Either works. Can I make it ahead? Mash deteriorates quickly — the starch retrogrades and the texture becomes pasty. Make no more than 30 minutes ahead. Keep warm in a bowl set over hot water. Shop on The Foodie Kitchen - [Seed oil free pantry — every fat, every brand](https://thefoodiekitchen.net/seed-oil-free-pantry-staples-amazon/) - [All 25 cookbooks by Savannah Ryan](https://thefoodiekitchen.net/cookbooks/) Savannah Ryan · Cookbook Savor Family American recipes — ghee mashed potatoes, smash burgers, fried chicken — in tallow, lard, and butter. [Get on Amazon →](https://www.amazon.com/dp/B0GXDQPLN9?tag=thefoodieki0f-20&ref=thefoodiekitchen.net) --- Follow Savannah: [@theefoodiekitchen](https://www.instagram.com/theefoodiekitchen/?ref=thefoodiekitchen.net) · [All Links](https://linktr.ee/theefoodiekitchen?ref=thefoodiekitchen.net)