Description
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.
Ingredients
Scale
- 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
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, dairy free mashed potatoes, paleo mashed potatoes,
