Thick and creamy these Whole30 Mashed Potatoes are flavorful and the perfect side for every occasion.
This post may include affiliate links, by making a purchase through a link I may receive a small commission at no extra cost to you. Click here to read my policy.
Why Are These The BEST Whole30 Mashed Potatoes
I’m a big fan of mashed potatoes, like BIG! Of coarse one of my favorite ways to eat it is with Screen Door fried chicken (if you’re local it’s a MUST)….the things dreams are made of, I’m telling you! But that’s talk for after your Whole30. Back to the potatoes – These whole30 mashed potatoes are easy to make and packed-full of flavor! They are definitely NOT only for a Whole3o, these healthy mashed potatoes are too good to be limited to only 30 days.
How To Make Whole30 Mashed Potatoes
Made with flavorful bone broth and creamy coconut milk (I like this coconut milk since I can’t taste any coconut flavor at all when using it), these mashed potatoes are pure magic every time! I prefer mine hand mashed with one of these since I think it gives the best texture without the gumminess that results from a food processor or blender. And of coarse you could peel your potatoes before cooking but I’m partial to the skins. Whichever way you choose, I hope you enjoy them as much as I do!
More Whole30 Side Dishes:
Did you make this recipe? I want to see it! Snap a picture and share it here on Pinterest.
Follow me on Pinterest for more easy seasonal recipe ideas!
Print
Whole30 Mashed Potatoes
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 8 servings 1x
- Category: Side Dishes
- Method: Stove Top
- Cuisine: American
Description
Thick and creamy these Whole30 Mashed Potatoes are flavorful and the perfect side for every occasion.
Ingredients
- 2 pounds red potatoes, washed and cut into 1 inch pieces (you may also peel prior to cutting if you prefer, I keep the skin on)
- 1 teaspoon sea salt
- 3 Tablespoons ghee
- 1/4 cup bone broth (chicken, turkey, beef or a blended bone broth)
- 1/4 cup full fat coconut milk, blend the coconut milk or mix well so milk and fat are well combined before measuring out – (I like Thai Kitchen Organic which doesn’t result in any coconut flavor)
- 2 teaspoons sea salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon freshly ground black pepper
Instructions
- Bring 4 quarts of water plus 1 teaspoon salt to a boil. Then add potatoes and cook until fork tender for 10-15 minutes.
- Once fork tender, drain the potatoes through a colander then return the potatoes to the same (now empty) pot.
- To that pot with the potatoes, add ghee, bone broth, coconut milk, salt, garlic powder and pepper and mash with a hand potato masher. (I greatly prefer the texture of hand mashed potatoes but if you prefer you can also use a food processor or blender. *In MY opinion food processor/blender mashed potatoes are gummy in texture, which is why I prefer hand mashing, fyi.)
- Once mashed, taste and adjust salt if needed.
- Serve with ghee or whole30 gravy and enjoy!
Keywords: whole30 mashed potatoes, gluten free, dairy free,
Pin this recipe for later!
So good — already had russet potatoes on hand so used those for our Thanksgiving feast. Very tasty!
★★★★★
Nice! So glad you enjoyed the recipe!
I forgot to also comment about when I read your recommendation regarding using a hand-masher, I questioned it but after doing so – it was so quick and easy. Made me wonder why would I ever haul out my kitchen aid mixer again just to mash potatoes!
★★★★★
Thanks Lori! Yes, hand mashing achieves such a nice texture.