These delicious and creamy whole30 mashed potatoes are made with almond milk and ghee. Choose from two easy cooking methods, microwave or boiling, and make these mashed potatoes with or without skin.
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Nothing is better than a large piping hot bowl of creamy dreamy mashed potatoes! This delicious whole30 compliant recipe is super flexible. From whole30 mashed sweet potatoes, to whole30 garlic mashed potatoes and even whole30 cauliflower mashed potatoes, you can try any variation of this recipe. I can’t make it through Thanksgiving Dinner or Christmas without these potatoes.
Why this recipe works
- Only 3 Ingredients: Sometimes you just want to keep it simple. You only need potatoes, ghee and almond milk for this whole30 mashed potatoes recipe. However, you can also dress these whole30 mashed potatoes up with any spices that you enjoy. The sky is the limit!
- Two Easy Cooking Methods: You can make microwave mashed potatoes or mashed potatoes using a boiling water method. You can also make these recipes with skin-on potatoes or skin off, your choice!
- Delicious: These whole30 mashed potatoes are just delicious. Super simple preparation but full flavor. Be sure to check out my Best Roasted Asparagus to go with these potatoes!
Ingredients for Whole30 mashed potatoes
Potatoes: You can use russet, Yukon gold or red potatoes. You can keep skin on or off the russet for this recipe, just be sure to clean the skin thoroughly. Typically with yukon gold or red, the skin is softer so you can leave it on.
Almond Milk: You will want to select unsweetened and plain (you don’t want your potatoes tasting like vanilla!) almond milk. Additionally, many almond milk brands contain additives, such as carrageenan and soy lecithin, which are not approved on Whole30. I enjoy this brand of almond milk. You can also check out this great resource on Whole30 Approved Almond Milks.
Ghee: Ghee is a type of clarified butter (milkfat removed) approved on Whole30. If you don’t have ghee, you can omit. It is personal preference. I admit, I often make this recipe without as I just love the flavor of the potatoes.
How to make this recipe
Microwave mashed potato method
- For skin-on, clean potatoes. For skin-off, peel skin off all potatoes.
- Microwave potatoes until soft. This can take 5-15 minutes depending on the number of potatoes and your microwave power.
- Once soft, cut potatoes into smaller pieces (about 1 inch by 1 inch).
- In food processor, pulse potatoes for 3×10 seconds until crumbly (scrape sides after each session).
- Add whole30 almond milk and ghee. NOTE: I recommend starting with ½ of your almond milk to start and you can add more as you reach your desired consistency.
- Add salt and black pepper (optional).
- Add any optional spices such as rosemary, thyme, garlic powder or sage.
- In food processor, pulse potatoes for 3×10 seconds until fully mixed and creamy.
- You can add additional almond milk, water or ghee if you would like your whole30 mashed potatoes creamier based on personal preference.
Boiled water mashed potato method
- For skin-on, clean potatoes. For skin-off, peel skin off all potatoes.
- Cut potatoes into smaller pieces (about 1 inch by 1 inch).
- Place potatoes in water. Add about 1 tablespoon salt to water.
- Bring pot of water to a boil.
- Boil until soft (8-12 minutes).
- Drain potatoes and transfer to large bowl or food processor.
- In food processor, pulse potatoes for 3×10 seconds until crumbly (scrape sides after each session).
- If using hand beaters, first mash potatoes with potato masher until crumbly.
- Then add almond milk, ghee, salt, black pepper and optional spices (such as rosemary, thyme, garlic powder or sage). NOTE: I recommend starting with ½ of your almond milk to start and you can add more as you reach your desired consistency.
- In food processor, pulse potatoes for 3×10 seconds until fully mixed and creamy.
- If using hand beaters, mix until fully mixed and creamy.
- You can add additional almond milk, water or ghee if you would like your whole 30 mashed potatoes creamier based on personal preference.
Variations and modifications
- Whole30 Mashed Sweet Potatoes: This recipe works well with sweet potatoes using the same instructions.
- Whole30 Cauliflower Mashed Potatoes: To make cauliflower mashed potatoes, use 1 head cauliflower. Cook in microwave or boil until soft and tender. Start with just the ghee to combine. Depending on the consistency you desire, add almond milk starting with 1 tablespoon. Add additional almond milk until you reach desired consistency due to the moisture in the cauliflower.
- Whole 30 Garlic Mashed Potatoes: Follow recipe instructions. Add garlic powder or 3-6 cloves of roasted garlic.
- Optional Spices: Rosemary, thyme, garlic powder or sage.
FAQ and expert tips
Whole30 is a diet which recommends whole foods and eliminates certain foods such as sugar, alcohol, beans, soy, dairy and alcohol. Whole30 added potatoes to the list of approved foods so Whole30 mashed potatoes are a perfect choice!
Absolutely! These whole30 mashed potatoes are super flexible. You can use different milk such as 2% or fat free. You can even use half and half, heavy cream and add different variations of butter, margarine, cream cheese or sour cream.
That is personal preference. Yukon gold and red potatoes have soft skin so it is often left on. Russet potatoes are typically peeled but I make this recipe regularly with skin on.
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Whole30 Mashed Potatoes
Equipment
- Food processor or hand beaters and potato masher, microwave or large pot
Ingredients
- 5-8 medium russet potatoes (approx. 2 lbs)
- 1 cup almond milk unsweetened, plain (not vanilla), whole30
- 4 tablespoon ghee
- salt to taste
- freshly ground black pepper optional
Instructions
Potato Preparation
- For skin-on potatoes, clean potatoes. For skin-off potatoes, peel skin off all potatoes.
Microwave Mashed Potatoes
- Microwave potatoes until soft. This can take 5-15 minutes depending on the number of potatoes and your microwave power.
- Once soft, cut potatoes into smaller pieces (about 1 inch by 1 inch).
- In food processor, pulse potatoes for 3×10 seconds until crumbly (scrape sides after each session).
- Add whole30 almond milk and ghee. NOTE: I recommend starting with ½ of your almond milk to start and you can add more as you reach your desired consistency.
- Add salt and black pepper (optional).
- Add any optional spices such as rosemary, thyme, garlic powder or sage.
- In food processor, pulse potatoes for 3×10 seconds until fully mixed and creamy.
- You can add additional almond milk, water or ghee if you would like your potatoes creamier based on personal preference.
Water Boiled Mashed Potatoes
- Cut potatoes into smaller pieces (about 1 inch by 1 inch).
- Place potatoes in water. Add about 1 tablespoon salt to water.
- Bring pot of water to a boil.
- Boil until potatoes are soft (8-12 minutes).
- Drain potatoes and transfer to large bowl or food processor.
- In food processor, pulse potatoes for 3×10 seconds until crumbly (scrape sides after each session).
- If using hand beaters, first mash potatoes with potato masher until crumbly.
- Then add almond milk, ghee, salt, black pepper and optional spices (such as rosemary, thyme, garlic powder or sage). NOTE: I recommend starting with ½ of your almond milk to start and you can add more as you reach your desired consistency.
- In food processor, pulse potatoes for 3×10 seconds until fully mixed and creamy.
- If using hand beaters, mix until fully mixed and creamy.
- You can add additional almond milk, water or ghee if you would like your potatoes creamier based on personal preference.
Jackie
Boil made these minus the black pepper and they were great! Thank you for a simple and clean recipe!
Kate
I’ve never made homemade mashed potatoes before, but this was so easy and sooo much tastier than store bought that I am NEVER going back!