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!
Ingredients
- 2 pounds potatoes, Russet or Yukon gold
- ½ cup canned coconut milk
- ¼ cup ghee, or grass fed butter or olive oil
- pinch sea salt
- pinch ground pepper
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