This is one of the simply delicious recipes I prescribe for good gut health.
The key to this recipe is both the ingredients & the preparation. Potatoes are a fabulous source of resistant starch which develops when they are cooked & then left to cool. This feeds our gut bacteria, regulates bowel transit & stabilises our blood sugar.
Bone broth then offers structural support fro the gut, whilst also giving a natural creaminess without milk or butter.
If your using this for something like a shepherd's pie, you can pop the assembled dish into the fridge & then just cook the whole thing after the potato has had it's rest time.
Scrub the potatoes, chop into chunks & boil in salted water for 10 minutes. Keep the skins on.
Add to a food processor with 500ml bone broth per 500g potatoes. Blend until mooth & season to taste.
Decant into a dish & refigerate for 2-3 days before using. Reheat in a pan with a little extra broth, or bake at 200°C for 10-15 minutes until hot through & crispy on top.