Creamy Whole30 Mashed Potatoes – a go-to side dish that is absolutely delicious and Whole30 compliant!
If you are looking for the PERFECT side dish to liven up your Whole30 (or you need the perfect dairy-free mashed potato recipe), then you need to try these!
I really can’t believe it has taken me this long to post this recipe – this was a complete lifesaver during this last round of Whole30 and I am so excited to finally be sharing it with you! Not only are they easy to make (they take about 15-20 minutes total), but they are also so creamy and flavorful! My husband inhaled them (he also did Whole30 with me) and the kiddos LOVED them. I especially loved them because, as always, I can never eat mashed potatoes when I go out to eat because they inevitably have milk or cream or butter …. or all of the above. So I eat these all the time, even when I am not doing a round of Whole30.
What You Will Need:
- Yukon gold potatoes
- kosher salt
- coconut milk
- ghee
Other Mashed Potato Recipes:
- Instant Pot Garlic Mashed Potatoes
- Instant Pot Mashed Sweet Potatoes
- Creamy Horseradish Mashed Potatoes
Recipe FAQs
- Peeled potatoes: for a more creamy texture, take the extra few minutes to peel your potatoes, but you don’t have to. This recipe will turn out either way.
- Ghee: feel free to use this homemade ghee recipe or store-bought
- Other types of potatoes: this will also work with russet potatoes, but I highly recommend Yukon gold -much more creamy in my opinion.
- Storage: Store in an airtight container in the refrigerator for up to 5 days.
Other Recipes You Might Like:
- Meatballs + Gravy
- Creamy Lemon Caper Salmon Skillet
- Whole30/Gluten-Free Gravy
- Braised Lemon Garlic Chicken
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Love,
E
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Creamy Whole30 Mashed Potatoes
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 10-12 servings 1x
- Category: Side Dish
- Method: Stove Top
- Cuisine: American
Description
A go-to side dish that is absolutely delicious and Whole30 compliant.
Ingredients
- Approx. 10-12 Yukon gold potatoes
- 1–2 Teaspoons kosher salt
- 1/4 – 1/2 cup full fat coconut milk
- 2–4 Tablespoons ghee, melted
Instructions
- Cut up potatoes in chunks while you bring a pot of water to boil.
- Add potatoes and let them simmer until they are very tender and you can easily pierce with a fork, approximately 10-15 minutes.
- Drain potatoes and place them into a large mixing bowl.
- Use a potato masher and mash the potatoes down.
- Add 1 Teaspoon of salt, the ghee and 1/4 cup coconut milk.
- Use a hand mixer to blend everything together.
- Taste – if they need to be smoother/creamier – add additional coconut milk and/or ghee; if they need more salt add the additional teaspoon and then add a pinch at a time after that.
Notes
- Peeled potatoes: for a more creamy texture, take the extra few minutes to peel your potatoes, but you don’t have to. This recipe will turn out either way.
- Coconut Milk: I can’t recommend this carton of coconut milk enough!
- Ghee: feel free to use this homemade ghee recipeor store-bought
- Other types of potatoes: this will also work with russet potatoes, but I highly recommend Yukon gold -much more creamy in my opinion.
- Storage: Store in an airtight container in the refrigerator for up to 5 days.
- Gravy: Here is a Whole30/Gluten-Free Gravy recipe!
Keywords: whole30 mashed potatoes
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