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Whole30 mashed potatoes in bowl

Get the Recipe: Whole30 Mashed Potatoes

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!
5 from 18 votes

Ingredients

Instructions 

Stovetop Method

  • First, peel potatoes. Cut into 1 inch cubes.
  • 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.
  • A potato masher makes this recipe super easy!
  • Alternatively, a food processor or blender can be used to mash potatoes.
  • Add salt and pepper to your taste.
  • Store leftovers in the fridge for up to 4 days.
Calories: 342kcal, Carbohydrates: 41g, Protein: 5g, Fat: 19g, Saturated Fat: 13g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Cholesterol: 29mg, Sodium: 18mg, Potassium: 1034mg, Fiber: 6g, Sugar: 3g, Vitamin A: 5IU, Vitamin C: 46mg, Calcium: 32mg, Iron: 2mg