Easy Whole30 Mashed Potatoes

Clean eating comfort food is definitely a thing! My Whole30 Mashed Potatoes are nourishing, creamy and completely dairy free. Pair it with my Crispy Mediterranean Spatchcock Chicken or my Bison Meatloaf and Rosemary Carrots for a complete meal or enjoy them on their own. 

I did my first round of Whole 30 back in 2016. I was impressed by all the delicious foods I was enjoying even though I wasn’t eating grains or dairy. When the holiday season came around, mashed potatoes was one of my favorite side dishes to enjoy. Traditional mashed potatoes are delicious however they are loaded with lots of dairy such as sour cream, butter and heavy cream. This lighter version is Whole30 compliant by using almond milk and ghee. I used basic salt and pepper but you can jazz it up even more by throwing Za’atar Spice or All Purpose Seasoning. It will be the perfect addition to your meals!

Ingredients for Whole30 Mashed Potatoes

This mashed potato recipe uses 5 simple ingredients.

• Russet potatoes. Any white potatoes will do for this recipe.

• Ghee. Vegan butter is a great option as well.

• Unsweetened almond milk. Almond is what I have on hand most of the time but any dairy-free milk tastes good especially full-fat coconut milk.  

• Salt and pepper. Kosher salt or sea salt work. 

How to make Whole30 Mashed Potatoes

Step One: Start with peeling the potatoes. Cut into large cubes and place in a large pot or dutch oven. Rinse them off under cold water. 

Step Two: When done rinsing, cover the potatoes with cold water and place on the stove on high heat until boiling. Then turn the heat down to medium/low and let them boil for about 15-20 minutes or until fork tender.

Step Three: When done, drain carefully and place the potatoes back into the pot. Smash the potatoes using a potato masher or a large wooden spoon. Add the ghee and almond milk and stir. Season with salt and pepper as needed. Optional: garnish with fresh herbs such as rosemary, parsley or chives.

Storing and reheating

Store in an airtight container in the fridge for up to 2-3 days. 

Helpful tips for Whole30Mashed Potatoes

• Yukon gold potatoes are a great substitute and can be used for more added creaminess. Sweet potatoes work too. 
• Peeling the potatoes is optional. Leaving the skin on will give you more fiber and texture.
• Add the almond milk gradually. Start with a little until it reaches your desired texture and creaminess. You may want it to be a bit more or less. 
• For more flavor, add in roasted or minced garlic, garlic powder or fresh herbs like parsley, rosemary, thyme or oregano. 
  

If don’t want to use dairy-free milk, chicken broth tastes delicious. When I first started on my health journey over 2 decades ago, one of the first healthy mashed potatoes recipe I learned was boiling the potatoes in chicken broth instead of water. It gives flavor and a bit of creaminess without any cow’s milk or non dairy milk.