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Who doesn’t love creamy, delicious mashed potatoes? Now you don’t have to compromise during a Whole30 with these Whole30 Mashed Potatoes!
These creamy, dreamy mashed potatoes have so much flavor, thanks to a combination of ghee, garlic, chicken stock, and coconut milk. I love to use Yukon gold potatoes because they cook beautifully and make a silky-smooth mash. Plus, their vibrant golden color just looks so good on the table. Below, I’ll walk you through the process of how to make them for your next dinner or holiday gathering.
ingredients:
- Yukon Gold Potatoes
- Ghee
- Garlic Cloves
- Chicken or Vegetable Stock
- Unsweetened Full-Fat Coconut Milk
- Kosher Salt
- Freshly Ground Black Pepper
step-by-step:
step one: boil the water
Bring a large pot of water to boil.
step two: prep the potatoes
Cut the potatoes into quarters. I like to leave the skins on, but feel free to peel the potatoes if you prefer no skins.
step three: cook the potatoes
When the water is boiling, add the potatoes to the water and continue to boil for 15 to 20 minutes, until the potatoes are tender and a fork is easily inserted and removed from the potato.
Drain the potatoes in a colander and leave in the colander until the potatoes are just slightly steaming (this helps them be less watery).
step four: sauté the garlic
Meanwhile, melt the ghee in the same pot. Add the garlic and sauté for 2 minutes, being careful not to burn. Remove from heat.
step five: make the potatoes
Return the potatoes back to the pot. Start by adding 1/2 cup of chicken stock and the coconut milk and start mashing with a potato masher until the potatoes are smooth and velvety. Continue adding chicken stock until the potatoes are smooth with no lumps. Season to taste with salt and pepper.
Mine only took 1 cup 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 if you like yours smoother and add more broth if you think they are too dry.
Yes! While ghee adds a buttery flavor and is Whole30 compliant, you can definitely make these mashed potatoes with regular butter and your choice of milk!
Definitely! Just be sure to store them in an airtight container in the fridge. I’d recommend consuming them within about three days. Reheat them in a medium pot on the stovetop over medium-low heat until they’re warmed all the way through.
The next time you’re looking for a crowd-pleasing side dish recipe, I hope you’ll make these Whole30 Mashed Potatoes. Comment below and let me know when you try them!
looking for more Whole30-approved recipes? try these!
Whole30 Peppered Steak Stir-Fry
Whole30 Un-Stuffed Bell Pepper Soup
Whole30 Mashed Potatoes
Ingredients
- 3 pounds Yukon gold potatoes
- 4 tablespoons ghee, such as Fourth and Heart
- 4 cloves garlic, minced
- 1 cup chicken stock or vegetable stock, plus more as needed
- 3/4 cup unsweetened full fat coconut milk, such as Thai Kitchen
- kosher salt, to taste
- freshly ground black pepper, to taste
Instructions
- Bring a large pot of water to boil.
- Cut the potatoes into fourths. I like to leave the skins on, but feel free to peel the potatoes if you prefer no skins.
- 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.
- Drain the potatoes in a colander and leave in the colander until the potatoes are just slightly steaming (this helps them be less watery).
- Meanwhile, melt the ghee in the pot and saute the garlic for 2 minutes, being careful not to burn. Remove from heat.
- Return the potatoes back to the pot. Start by adding 1/2 cup of chicken stock and the coconut milk and start mashing with a potato masher until the potatoes are smooth and velvety. Continue adding chicken stock until the potatoes are smooth with no lumps. Season to taste with salt and pepper.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made these tonight and they were absolutely delicious!!!! So creamy and so good! This is how I’ll be making mashed potatoes moving forward!
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!
The last two times I made these, they tasted like coconut?
I recommend using the Aroy-D brand of coconut milk– it’s not as strong in flavor!
Do you think I can use nut pod creamer? I’m out of coconut milk.
yes!
when do the garlic and butter come in?
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.
Thanks
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!
Step 5. Ghee is Whole30 approved butter.
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!
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!
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.
I know, it’s crazy how good they are without all the junk! and wow!! your additions sound AMAZINNGGG!