• 5 lbs potatoes I prefer a yellow or red potato, but anything is fine, chopped into large chunks. If you're keeping the skins on, I recommend organic.
• 1 tsp sea salt or to taste
• 1/2 stick 1/4 cup butter -- grass fed is ideal, as is raw/cultured
• 1 cup dairy -- I like to use 1/2 cup sour cream or creme fraiche with 1/2 cup whole, raw milk. But you could use all milk, all sour cream, buttermilk, etc.
• 1-2 heads of roasted garlic cloves minced or pressed (personally, we like more than less– I put two whole heads of garlic, about 16 cloves, into mine!)

Dairy-Free Variation:

• Substitute coconut oil for the butter. Instead of using milk and sour cream you could use a mixture of chicken broth and coconut milk, or just omit the coconut milk and use all chicken broth (but you won’t want quite as much, since it is thinner than dairy). This will give it a rich flavor and you probably won’t even miss the dairy.