These creamy Whole30 Mashed Potatoes are so thick, smooth and hearty! They are the perfect side dish for any occasion. Great for holidays, family dinners, and more!
Add potatoes to a large pot. Add enough water to cover potatoes.
Boil for 20 minutes or until potatoes are fork tender.
Then, drain potatoes. Add in remaining ingredients. Use potato masher to mash potatoes until creamy. Or, add ingredients to a blender or food processor and blend until creamy.
Finally, serve!
Instant Pot Method
First, peel potatoes. Cut into 1 inch cubes.
Add potatoes to Instant Pot. Add enough water to cover potatoes.
Then, secure lid and turn top valve to Seal. Pressure cook on high for 9 minutes.
Once timer goes off, use oven mitt to turn top valve to Vent.
Then, drain potatoes. Add in remaining ingredients. Use potato masher to mash potatoes until creamy. Or, add ingredients to a blender or food processor and blend until creamy.
Finally, serve!
Notes
Russet potatoes and Yukon gold potatoes work the best for mashed potatoes. They tend to get the most creamy and are easily mashed.
Use canned coconut milk. Shake can or stir before measuring and using. I recommend the brand Thai.
Use ghee or grass fed butter for Whole30. For dairy free and Vegan, use olive oil.