Delicious Whole30 Mashed Potatoes

If you ask me, Whole30 mashed potatoes are a kitchen game-changer.

These creamy spuds prove that comfort food can still be Whole30 compliant without losing any of that cozy, homestyle satisfaction. They’re made with simple ingredients like ghee and coconut milk instead of the usual dairy.

I’ve played around with different methods, and this version gives you that fluffy, smooth texture we all love about traditional mashed potatoes. A sprinkle of fresh herbs and a good pinch of salt and pepper is all you need to finish them off.

It’s the kind of side dish that makes you forget you’re even on Whole30, perfect for family dinners or holiday gatherings.

What Kind of Potatoes Should I Use?

While the recipe calls for Russet potatoes, you actually have a few good options when making mashed potatoes. Russets are a classic choice because their high starch content makes them light and fluffy when mashed, and they soak up butter and milk really well. You could also use Yukon Gold potatoes, which have a naturally buttery flavor and create a creamy, dense mash that many people love. If you stick with Russets, just make sure to peel them since their skins are pretty thick and can affect the smooth texture we’re going for. No matter which type you choose, look for potatoes that are firm and free from any green spots or sprouts – those are signs that the potato is past its prime.

Options for Substitutions

Looking to switch things up with this Whole30 mashed potato recipe? Here are some helpful swaps:

• Russet potatoes: You can use Yukon Gold potatoes instead of Russets – they’ll give you an even creamier result. Red potatoes work too, though they might be slightly less fluffy. Just keep the weight measurement the same.
• Almond milk: Any Whole30-compliant milk alternative works here – try coconut milk (from the carton, not the can), cashew milk, or even chicken broth for a different flavor. Just make sure they’re unsweetened and compliant with no additives.
• Ghee: While ghee gives these potatoes a nice buttery taste, you can use extra virgin olive oil or coconut oil instead. Keep in mind that coconut oil might add a slight coconut flavor to your potatoes.
• Seasonings: Feel free to experiment with compliant seasonings like garlic powder, onion powder, or fresh herbs. Just double-check that any seasoning blends you use are Whole30 approved.

Watch Out for These Mistakes While Cooking

The biggest mistake when making Whole30 mashed potatoes is not cutting your potatoes into evenly-sized chunks, which leads to inconsistent cooking – aim for roughly 1-inch pieces so they all cook at the same rate. Adding cold almond milk straight from the fridge can make your potatoes gummy and unpleasant, so warm it slightly before mixing it in with your hot potatoes. To prevent lumpy mashed potatoes, make sure to fully cook them until they’re easily pierced with a fork (but not falling apart), and mash them while they’re still hot – letting them cool too much before mashing will result in a paste-like texture. For the smoothest results, add the warm almond milk gradually while mashing, rather than all at once, and finish with the ghee for a rich, creamy texture.

What to Serve With Whole30 Mashed Potatoes?

These creamy mashed potatoes are perfect alongside just about any protein you can think of! They’re especially good with grilled chicken, roasted turkey, or a nice piece of seared steak – basically anything that comes with a bit of sauce or gravy. Since these potatoes are Whole30 compliant, try pairing them with other Whole30-friendly sides like roasted Brussels sprouts, sautéed green beans, or a simple garden salad. If you’re making these for a family dinner, you might want to whip up some compliant gravy using chicken broth and fresh herbs to pour over the top.

Storage Instructions

Keep Fresh: These mashed potatoes will stay good in the fridge for up to 4 days when kept in an airtight container. They’re perfect for meal prep and actually taste great the next day! Just remember to let them cool completely before putting them away.

Freeze: You can freeze these dairy-free mashed potatoes in a freezer-safe container for up to 3 months. I like to portion them out before freezing so I can thaw exactly what I need. Just make sure to leave a bit of space at the top of your container since they might expand slightly when frozen.

Warm Up: To bring back that fresh-made taste, warm them up in the microwave, stirring every minute or so. You can also heat them on the stovetop over medium-low heat. If they seem a bit dry, just stir in a splash of warm almond milk and an extra pat of ghee until they’re nice and creamy again.

Preparation Time	15-25 minutes
Cooking Time	20-30 minutes
Total Time	35-55 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1100-1300
• Protein: 15-20 g
• Fat: 80-90 g
• Carbohydrates: 100-120 g

Ingredients

• 5-8 medium russet potatoes, around 2 pounds
• 1 cup unsweetened plain almond milk
• 4 tablespoons ghee
• Salt, to taste
• Freshly ground black pepper, if desired

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Step 1: Prepare the Potatoes

Decide whether you want to keep the skins on or off.

If you prefer skin-on potatoes, give them a thorough cleaning.

If you’d rather have skin-off potatoes, peel the skin from all the potatoes.

Once cleaned or peeled, cut the potatoes into smaller pieces, roughly 1 inch by 1 inch.

Step 2: Cook the Potatoes

Choose your preferred cooking method:

• Microwave: Place the potatoes in the microwave and cook them until soft.

  This can take between 5 to 15 minutes depending on the number of potatoes and the power of your microwave.

• Boiling: Place the potato pieces in a pot filled with water and add about 1 tablespoon of salt.

  Bring the pot to a boil and cook until the potatoes are tender, approximately 8-12 minutes.

  Drain the potatoes and transfer them to a large bowl or directly into a food processor.

Step 3: Initial Processing of Potatoes

For both cooked methods, use a food processor:

• Transfer the softened potato pieces into a food processor.

  Pulse the potatoes for three 10-second intervals until they become crumbly.

  Be sure to scrape down the sides after each pulse session.

If you are using hand beaters, first mash the potatoes with a potato masher until they become crumbly.

Step 4: Add Ingredients and Combine

Add your initial ingredients for a base mixture:

• Pour in Whole30 almond milk and ghee into the food processor with the crumbly potatoes.

  Start with half of the almond milk and add more gradually to reach your desired consistency.

• Add salt and black pepper to taste, and any optional spices such as rosemary, thyme, garlic powder, or sage.

Step 5: Final Processing to Achieve Creamy Texture

Combine the final ingredients fully:

• Pulse the potatoes in the food processor for another three 10-second intervals until you achieve a smooth, creamy consistency.

  Scrape down the sides as necessary.

• If you are using hand beaters, mix until the potato mixture is fully combined and creamy.
• For an extra creamy texture, add additional almond milk, water, or ghee based on your taste and preference.

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