INGREDIENTS

• 2 pounds yukon gold potatoes
• ¼ cup goat milk (or whole milk)
• ¼ cup ghee Kosher Salt
• Freshly ground black pepper (optional)
• Fresh chives, minced (optional)

STEP-BY-STEP

• 1. Fill a large pot of salted water to a boil.
• 2. Peel the potatoes and cut into uniform pieces. 1 ½ - 2” chunks.
• 3. Add the potatoes to the water and boil until fork tender.
• 4. Once tender, strain the potatoes and let cool and slightly dry for about 3 minutes.
• 5. If you have a stand mixer, transfer the potatoes, ghee and milk to the mixing bowl with the whisk attachment attached. Whisk until smooth and creamy, about 2 minutes. Careful not to over mix!
• 6. For a traditional method, just combine all of the ingredients in a bowl and mash together until smooth and uniform.