Creamy Whole30 Mashed Potatoes
A go-to side dish that is absolutely delicious and Whole30 compliant.
Ingredients
- Approx. 10-12 Yukon gold potatoes
- 1-2 teaspoons kosher salt more to taste
- 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 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!
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