Easy Whole30 mashed potatoes! All you need is 3 simple ingredients to make these delicious and healthy mashed potatoes – no butter, heavy cream, or dairy involved! A perfect side dish to for a weeknight dinner, your holiday celebrations, or even meal prep!
It’s the holidays and that means mashed potatoes! I mean, let’s be honest, I could really eat mashed potatoes any time of that year. They are rich, buttery, creamy, and the perfect side dish to just about any meal. So today I am sharing these easy Whole30 mashed potatoes.
Perfect for the holiday season or just any day of the week!
But, to me, Thanksgiving isn’t complete without potatoes. My mom makes the best mashed potatoes (called snowy whites in our family). They are made with white potatoes, butter, sour cream, and milk and baked in the oven until golden brown and crispy on top.
While they definitely aren’t the healthiest, they are absolutely delicious and worth it! I actually made them the first year we moved to Austin and they were nowhere near how my mom makes them.
Let’s just say that you should not blend mashed potatoes in a blender unless you want super gummy potatoes. Lesson learned ha.
Since I haven’t perfected my mom’s recipe yet and they are a little too indulgent for me for everyday occasions, we love making these healthy mashed potatoes on the regular. All you need is 3 ingredients! They are smooth and creamy, buttery (thanks to the ghee), and light and fluffy.
My husband is obsessed with them and inhales them every single time I make them. Seriously, I barely get any of the leftovers. They make a perfect addition to any meal or holiday feast and are great for meal prep.
How to make Mashed Potatoes from Scratch
Since my first go around with making homemade mashed potatoes was a total fail, I steered clear from making them for a few years. It wasn’t until recently that I tried again and learned just how easy they are. And you only need a few basic pieces of kitchen equipment and a few ingredients to make easy mashed potatoes.
First decide on the kind of potato you want to use (more on that below). Then decide if you want to peel the skin off or keep the skin on. Either way is delicious, it just depends on your preference of mashed potatoes.
Next bring a pot of water to a boil. Add roughly chopped potatoes, try to keep them in uniform pieces so they cook evenly, and boil until tender. Drain in a colander and let cool for a few minutes.
Then you add your potatoes, fat (I love butter or ghee), and milk (either dairy or non dairy) to a stand mixer or back into your pot. Use the whisk attachment on your stand mixer or a potato masher or hand mixer to whisk until smooth and creamy! It’s that simple!
I go into a little more detail below on how to make these exact Whole30 mashed potatoes, but that is the general idea of how you can make easy mashed potatoes!
What are the best potatoes for mashed potatoes
When making mashed potatoes, you want to choose potatoes with a higher starch content, like Yukon Gold or russet, which make for a fluffy, smooth, and creamy consistency. Red potatoes have a more waxy texture and require more mashing, which can result in overly mashed potatoes, or that gummy potato consistency.
Whole30 Mashed Potatoes
The easiest mashed potatoes ever! Just 3 basic ingredients and a copious amount of light, fluffy, and deliciously creamy mashed potatoes, without butter, heavy cream, or dairy!
Here is what you need:
- Yukon gold potatoes – my favorite for mashed potatoes
- ghee
- unsweetened nondairy milk – I used Cashew milk, but any will work
First, add water and salt to a large stock pot and bring to a boil.
Then decide if you want to peel the skin off or not. Since we are using Yukon gold potatoes and I find the skin pretty mild and thin, I choose to keep it on. It also adds a little texture. If you want super creamy potatoes, peel it off. Peel the skin off now if you go that route.
Next, roughly chop up your potatoes. Try to get them in uniform sizes so they cook evenly. Add them to the pot when the water starts to boil. Cook until potatoes are tender and can easily be pierced with a fork, about 20 minutes.
Drain potatoes in a colander and let cool for a few minutes. You don’t want them steaming hot when you mash them and this helps some of the water drain off. Then add them to a stand mixer with your ghee and coconut milk. Use the whisk attachment and whisk until smooth and creamy.
If you don’t have a stand mixer, you can add the potatoes back into the pot and either use a potato masher (will just take a little more manual labor) or use a hand mixer. It’s that easy!
Can you eat potatoes on Whole30?
As long as potatoes aren’t deep fried or made into chips, you can enjoy them throughout your Whole30. For many years (and when I did my first round of Whole30), white potatoes were not allowed. Whole30 changed the rules a few years ago and white potatoes are now allowed and it is such a relief!
“White potatoes are a whole, real, nutrient-dense food! It doesn’t make logical sense to leave them out while other carb-dense foods like taro, yuca, or sweet potato are allowed.” – whole30.com
They are a still a carb dense vegetable, so just keep that in mind during your Whole30.
What goes with Mashed Potatoes?
The beauty of these Whole30 mashed potatoes, is that they can go with just about anything. We love making a batch on Sunday night and serving with dinner, and then having the leftovers during the week.
Most of the time we just serve them with some grilled protein and veggies, but here are some good recipes!
- spicy grilled citrus turkey breast
- grilled steak or chicken thighs
- air fryer pork chops
- Instant Pot buffalo chicken or buffalo chicken tenders – sounds weird but, so good! Buffalo chicken mash for all my JMU people?!
- popcorn chicken – pretty much your ultimate comfort food meal right there
More Healthy Side Dishes
Green Beans with Mushrooms and Bacon
6 Whole30 Cauliflower Rice Recipes
Whole30 Mashed Potatoes
ingredients
- 3 pounds Yukon gold potatoes, washed
- 5 tablespoons ghee, softened
- 1/2 cup nondairy milk*
- salt and pepper, to taste
- for topping: ghee, fresh chopped chives, pepper...
instructions
- Fill a large stock pot with water and some salt and bring to a boil.
- While the water comes to a boil, prep the potatoes. Wash them and roughly cut into uniform pieces. Once water boils, add potatoes to the pot and cook until soft and fork tender, about 20 minutes. Strain the potatoes in a colander and let cool for 1-2 minutes.
- Add potatoes, softened ghee, nondairy milk, and salt and pepper to the bowl of a stand mixer with the whisk attachment attached. Whisk until smooth and creamy, about 1-2 minutes, stopping every so often and pushing down the side and cleaning out the whisk. Make sure not to over mix. The time will depend on how you like your potatoes. We like them with a few chunks in them, but you can whisk until smooth. If you don't have a stand mixer, you can add potatoes back into your pot and use a potato masher or hand mixer.
- Top with some ghee, fresh chives, and pepper and enjoy!
notes
nutrition
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Dad says
They were great could eat them every nite
Kelly says
You and me both! Glad you got to try them when you were here!