This post may contain affiliate links. Please read our disclosure policy.

Who doesn’t love creamy, delicious mashed potatoes? Now you don’t have to compromise during a Whole30 with these Whole30 Mashed Potatoes!

Whole30 Mashed Potatoes
Serves 6
Delicious and creamy Whole30, Paleo, Dairy free Mashed Potatoes! YES.
Write a review
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
  1. 3 lbs. yukon gold potatoes
  2. 4 tbsp. ghee (I really like using Fourth and Heart Ghee)
  3. 4 cloves garlic, minced
  4. approx. 1 cup chicken stock or vegetable stock
  5. 3/4 cup unsweetened, full fat coconut milk (I use Thai Kitchen's brand so it doesn't taste like coconut)
  6. Kosher salt, to taste
  7. black pepper, to taste
  1. Bring a large pot of water to boil.
  2. Cut the potatoes into fourths. I like to leave the skins on, but feel free to peel the potatoes if you prefer no skins.
  3. When the water is boiling, add the potatoes to the water and continue to boil for 15-20 minutes, until the potatoes are tender and a fork is easily inserted and removed from the potato.
  4. Drain the potatoes in a colander, and leave in the colander until the potatoes are just slightly steaming (this helps them be less watery).
  5. Meanwhile, melt the ghee in the pot and saute the garlic for 2 minutes, being careful not to burn. Remove from heat.
  6. Return the potatoes back to the pot. Start by adding only 1/2 cup of chicken stock and the coconut milk, and start mashing with a potato masher. You want the potatoes to become smooth and velvety. Continue adding chicken stock until the potatoes are smooth with no lumps. Mine only took 1 cups chicken stock, but it will depend on your potatoes and the consistency you like them (I prefer mine a little lumpy, but just keep mashing more if you like yours smoother and add more broth if you think they are too dry).
  7. Add plenty of salt and pepper, to taste, to season the potatoes.
The Defined Dish

Welcome! I’m Alex.

I’m a food lover sharing healthy, simple, delicious, recipes from my kitchen to yours. Here you’ll find lots of Whole30, lots of healthy, and a little indulgence here and there because…it’s all about balance y’all!

Similar recipes

Leave a comment

Your email address will not be published. Required fields are marked *


  1. Hello! I had a mashed potato fail with this recipe. I cut the potatoes smaller than in half and used a kitchen aid mixer to blend. I only used 1/4 cup of coconut milk and 1/2 cup of chicken stock. These were watery and tasteless with a hint of coconut. What did I do wrong? I know it’s me… lol. Thank you!

  2. Is there a recommended way to re-heat. May sound simple-put in microwave-but I know some potatoes get a bit pasty when reheated.

    1. yes! I like to reheat them on the stove and to re-hydrate them a bit, add 1/4-1/2 cup chicken broth! Stir that in until warm and consistency is right!

  3. These are the best mashed potatoes, whole 30 or not!

    I’ve made these and mixed in brocolli, mushrooms and bacon I did on the griddle, topped with a little chili powder and green onions, for a carb-y, filling whole 30 bowl!

  4. It took me three rounds of Whole 30 to find these mashed potatoes and I will never go back to any other recipe. Thank you!

  5. It never occurred to me potatoes could be as delish without lite cream & butter! Made them tonite with almond mik, dripping from roast CHx and a little more olive oil. YUM! Also boiled them with bone broth + 3 cloves of garlic.

    1. I know, it’s crazy how good they are without all the junk! and wow!! your additions sound AMAZINNGGG!