Creamy Whole30 Mashed Potatoes
A go-to side dish that is absolutely delicious and Whole30 compliant.
Ingredients
- 10-12 Yukon gold potatoes
- ¼ - ½ cup full fat coconut milk
- 2-4 tablespoons ghee melted
- 1-2 teaspoons kosher salt more to taste
Instructions
- Boil Potatoes: Cut up 10-12 Yukon gold 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.
- Combine: Use a potato masher and mash the potatoes down. Add ¼ cup coconut milk, 2-4 tablespoons ghee, and 1 teaspoon kosher salt. Use a hand mixer to blend everything together.
- Adjust: 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.
- Serve: Enjoy right away!
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 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.
- Gravy: Here is a Gluten-Free Gravy recipe!
Nutrition
Calories: 168kcal | Carbohydrates: 30g | Protein: 4g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 8mg | Sodium: 244mg | Potassium: 728mg | Fiber: 4g | Sugar: 1g | Vitamin A: 3IU | Vitamin C: 34mg | Calcium: 22mg | Iron: 2mg
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