Thick and creamy these Whole30 Mashed Potatoes are simple to make, flavorful and the perfect side dish. Paired with my Whole30 Gravy recipe you’ve got the classic comfort food combination for any holiday meal.
Originally published on November 18, 2018. Last updated on January 21, 2021.
Whole30 Mashed Potatoes
What goes better with Whole30 Mashed Potatoes than Whole30 Gravy? This classic comfort food combination will see you through the holiday season and beyond. These recipes are rich and creamy and no one will know they are actually good for you!
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Why Are These The BEST Whole30 Mashed Potatoes
I’m a big fan of mashed potatoes, like BIG! And 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. This recipe is perfectly seasoned and the combination of bone broth and coconut milk makes for the perfect texture and consistency, not to mention all the added flavor they bring.
Ingredients Needed for Whole30 + Paleo Mashed Potatoes
These Paleo Mashed Potatoes are made with only a few simple ingredients but they pack in the flavor in a big way.
- potatoes – I use red potatoes here but you can also use butter potatoes or yellow potatoes
- ghee or dairy free butter – My favorite dairy free butter is hands down Miyoko’s Cultured Vegan Butter.
- chicken bone broth – Bone broth adds so much flavor to this dish.
- coconut milk – There are lots of coconut milk options but I always recommend this coconut milk for it’s incredible creaminess and very subtle coconut taste making it perfectly disguised in savory applications.
- unrefined sea salt – We’re slightly obsessed with salt over here, no bland food. And this is hands down my favorite mineral-rich unrefined sea salt.
- garlic powder – If you’re not a garlic fan, you could omit this ingredient altogether but it does add another dimension of flavor that is quite subtle.
- black pepper – I highly recommend freshly grinding your own black pepper upon use for maximum flavor.
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 we do!
Can You Make Dairy Free Mashed Potatoes Ahead
Certainly! You can make these dairy free mashed potatoes a day or two in advance of when you plan to eat them but keep in mind they should be eaten within 5 days of being made since that is typically how long bone broth lasts in the refrigerator.
Tips For Making Dairy Free Mashed Potatoes in Advance
To make this Dairy Free Whole30 Mashed Potatoes recipe in advance, follow the recipe below and then allow them to cool on the counter for about 30 minutes before adding the lid to your air-tight container and storing in the fridge. It’s important to wait the 30 minutes to allow the stream to release some so that you don’t end up with watery thin mashed potatoes. To reheat, simply add the mashed potatoes back to a sauce pot and heat over medium-low heat while stirring until warmed through. Serve and enjoy.
Main Dish Whole30 Dinner Ideas:
More Whole30 Side Dishes:
- Whole30 Gravy
- Roasted Asparagus
- Dill Roasted Potatoes
- Instant Pot Sweet Potatoes
- Oven Roasted Brussel Sprouts with Bacon
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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
Thick and creamy these Whole30 Mashed Potatoes are simple to make, flavorful and the perfect side dish. Paired with my Whole30 Gravy recipe you’ve got the classic comfort food combination for Thanksgiving or any holiday meal.
- 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 unrefined sea salt
- 3 Tablespoons ghee or dairy free butter (Miyoko’s Cultured Vegan Butter is my favorite)
- 1/4 cup chicken bone broth (any low-sodium bone broth or stock can be used)
- 1/4 cup unsweetened full fat coconut milk, blend the coconut milk or mix well so milk and fat are well combined before measuring out – (I’ve linked my preferred brand which doesn’t result in any coconut flavor)
- 2 teaspoons unrefined sea salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon freshly ground black pepper
- 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, dairy free mashed potatoes, paleo mashed potatoes,
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.