Ingredients
Equipment
Method
- Put the scrubbed, cut potatoes in a large stainless-steel or enameled pot and cover with water. Leave headroom above the water rather than filling the pot to its rim. Bring to a boil over high heat, then reduce to medium-high to maintain a steady boil.
- Boil for about 15 to 20 minutes. Push a fork through the center of a larger piece. It should slide through without meeting a firm core, and the cut edge should yield. Continue cooking as needed until that check passes.
- Carefully drain the potatoes in a colander. Return them to the warm, empty pot off the heat. Let the visible surface moisture steam away briefly so it does not thin the mash.
- Add the milk, butter, finished cultured sour cream and the listed coarse salt. If using fine salt, start with half the listed salt volume instead. Keep the pepper for the final tasting.
- Use a potato masher until no large potato pieces remain and the butter has melted into the mash. The skins will remain in small pieces. Stop once the texture is creamy rather than continuing to beat or blend it.
- Taste a small spoonful. Add optional black pepper and more salt only if needed, then serve warm. Use the serving controls to scale the ingredients for a larger batch.
Notes
Coming Off GAPS: Potatoes are outside strict Intro and Full GAPS. New potatoes are an early transition food after the strict diet, usually at least two years, and at least six months of normal digestion. Introduce one new food at a time, starting small and watching for returning symptoms for two to three days. This recipe makes six household servings. That is not the amount to eat when first trying potatoes.
Dairy: Raw milk, butter and the finished cultured sour cream must already be introduced and tolerated separately. Fermented dairy and cheese come before raw milk in the dairy introduction. Measure finished sour cream from its separate recipe; do not add cream and starter that still need culturing.
Salt: The listed amount is for coarse Celtic sea salt. For fine salt, start with half the listed volume, mash and taste before adding more. At 2× the same half-volume rule applies to the doubled listed amount. Pepper is optional and to taste.
Cooking and texture: Check a larger piece after about 15 to 20 minutes of boiling. A fork should reach the center without a firm core. Drain well, return to the warm empty pot off the heat and let surface moisture steam away briefly. Add the measured dairy and mash by hand until no large pieces remain and the butter is incorporated; stop rather than beating or blending.
Timing and scaling: The 35-minute plan has 15 minutes of preparation and about 20 minutes of cooking. Pot, stove, piece size and batch size change actual timing. At 2× use larger equipment and all doubled amounts, keeping the same fork-tender check.
Storage: Refrigerate promptly in shallow covered containers at 40°F (4°C) or below; use leftovers within three to four days without extending the life of older dairy ingredients. Refrigerate within two hours, or one hour above 90°F (32°C). Reheat gently to 165°F (74°C) throughout, checking with a food thermometer.