When we started doing Whole30, I wanted something quick and easy, and could also be disguised as fancy with a steak. This fits the bill!
4 to 5 large russet potatoes, diced into 1 inch cubes
2 tablespoons ghee
1 tablespoon garlic salt
2 tablespoons parsley
Bring a large, and salted, stock pot of water to a boil over medium high heat. Add potatoes, bring back to a boil, and cook until tender. This usually takes about 20 minutes or so. Drain.
While potatoes are cooking, add ghee, garlic salt, and parsley to the bowl of your stand mixer, or a bowl that can be used with a hand-held mixer. Once potatoes are drained, add to the bowl with the other ingredients, and mix until light and fluffy. Serve immediately.