• 4 purple sweet potatoes, washed, peeled & quartered
  • ½ cup potato water*
  • ½ cup beef bone broth**
  • 2 black olives
  • 2 green olives
  • 4 tbsp. goat cheese
  • ¼ beet, boiled & peeled
  • ¼ cup rendered herbed ghee (recipe with steak below)
  • 1-2 tsp. Himalayan salt, plus more for boiling
  1. Bring a large pot of water to boil, heavily salting the water prior.
  2. Add the purple potatoes and beet to water. Cover and boil for about 25 minutes, or until you can easily pierce it with a fork.
  3. Drain, but make sure to save ½ cup of the water to add back to the mash. Set aside the boiled beet. Add the saved water, bone broth, salt, and herbed ghee to the potatoes. If you prefer a sweet fall flavor, see the notes below. Mash using an electric mixer.
  4. I would recommend kitchen gloves for this portion (I learned the hard way). Finely dice the beet into very tiny pieces for the monster mouth. Roll and mold the goat cheese to form the eyes and teeth. Slice the olives for the eyes. Get creative! This part would be fun for the kids, or adults. I love playing with food, especially when I can eat it afterwards...
*Saved and set aside when draining the boiled potatoes. **We used Kettle & Fire beef bone broth. ***For a sweeter, fall-inspired flavor, swap the bone broth and ghee for coconut milk. Add ¼ ghee or butter, 1 tsp. ground cinnamon, ¼ tsp. ground cardamom, ¼ tsp. ground cloves, and Sweet Leaf Stevia Drops, vanilla creme flavor.