VIP Day October 2017
November 1, 2017
Shrimp and Quinoa Salad
November 3, 2017

The Perfect Mashed Potatoes

Can you think of a better comfort food than mashed potatoes? Made properly, they can also be one of the highest food-sources of resistant starch and crazy good for you.

Last week I was feeling especially midwestern and I made this batch to go with a roasted chicken and vegetables.


  • Yukon Gold potatoes, preferably organic – 3 pounds
  • Sea salt – 2 tbsp
  • Water 3 quarts
  • White pepper – 1/2 tsp. Black pepper can also work


  1. Add water and salt to 5-6 quart stock pot, bring to rolling boil.
  2. Peel potatoes. Normally I keep the peels, they are full of fiber and nutrients. For special occasions, you can’t beat the final texture you get from removing them.
  3. Scrub potatoes and cut into quarters.
  4. Slide potatoes off of cutting board into hot water.  Boil for roughly 12 minutes or until a fork can easily split them.
  5. Remove potatoes from water with slotted spoon.
  6. Mash potatoes in 3-4 batches, each with 1 cup of cooking water. Use food processor or masher. The more time you spend with this stage, the better they will be.
  7. Put all batches into large bowl, add pepper, and mix thoroughly.

That is it. These are easy and amazing. I love making a giant batch and using it for several days. Each time you cool and heat them, the amount of resistant starch content gets higher and higher.

Here is a fun way to serve them that will impress your guests – use a serving (3/4 – 1 cup) spread thin along the bottom of a dinner plate. Top with protein and veggies.

To your best health,
Dr. C

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