2 large red potatoes (1/2 pound)
2 cloves garlic, cut into slices
1 tablespoon clarified butter or melted butter, melted
1/2 teaspoon salt
2 tablespoons whole coconut milk
4 thin slices of prosciutto or 3 slices Whole-compatible bacon, sliced
1 sweet onion, quartered lengthwise and thinly sliced
1 tablespoon balsamic vinegar, chicken broth or Whole30-compatible chicken broth
1 tablespoon roasted pine nuts
REPORT the pot with slightly salted water to a boil.
ADD the potatoes and garlic and cook until soft, 20 to 25 minutes.
Knead with a potato machine or hand mixer.
STIR in butter and salt.
Beat in the coconut milk with a wooden spoon or hand mixer
COVER and keep warm.
Meanwhile, in a large skillet, COOK the prosciutto over medium heat, stirring occasionally, for about 3 minutes.
ADD the onion and cook, stirring often, until the prosciutto is crispy and the onion is tender and brown on some edges, for another 8 minutes.
ADD the vinegar to the pan and stir to scrape off the red pieces at the bottom.
Spoon the onion mixture over the mashed potatoes and sprinkle with the pine nuts.