Thanksgiving is almost here! To celebrate we’ve teamed up with our friends at FINEX to giveaway one of these awesome 10″ cast iron pans, 10 pouches of our bone broth, and a signed copy of our cookbook! Head over to Instagram and enter to win the following:
1 – 10” FINEX Handcrafted Cast Iron Skillet ($165 value)
12 – pouches of Bare Bones bone broth of your choice ($120 value)
1 – Signed Copy of the Bare Bones Broth Cookbook from founders Katherine & Ryan Harvey ($30 value)
For the first 3 Saturdays in November, we will share a yummy Thanksgiving recipe and give you the chance to enter to win the grand prize holiday cooking bundle. You have 3 chances to enter during the month of November, with the winner being announced on Black Friday, 11/ 25/17.
Cast Iron Mashed Potatoes
Serves: 4-6 | Prep Time: about 5 minutes | Cook Time: about 45 minutes
- 1 5 pound bag of russet potatoes, peeled and chopped into chunks
- 1 stick of butter (8 tablespoons), or ghee
- 1 shallot, diced
- 3 cloves of garlic, minced
- 2 sprigs of rosemary
- ¾ cup of Bare Bones Tomato & Spice Bone Broth
- 1 tablespoon salt
- 1 teaspoon pepper
- 1 cup grated gruyere cheese (optional)
Boil the potatoes until soft. Drain and mash.
In a cast iron pan, melt the stick of butter, add in the sprigs of rosemary, and saute the shallots and minced garlic until fragrant. (About 2-3 minutes.) Turn off heat and remove rosemary sprigs.
Preheat oven to 350 F.
Add the saute mixture, the broth, and the gruyere to the mashed potatoes together and stir to fully incorporate. Taste, and add additional salt or pepper necessary.
Return the mashed potatoes to your cast iron skillet and then run a fork along the top to create ridges in the potatoes. Sprinkle just a bit more gruyere cheese, then bake in the oven for 15-18 minutes (or until potatoes turn golden brown on the edges).
NOTE: After 18 minutes, you can turn broil on for the last minute or two to get a real nice crisp on the top of the potatoes.