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creamy whole30 mashed potatoes in white bowl with ghee on top next to cutting board, potatoes and rosemary
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Whole30 Mashed Potatoes

These delicious and creamy whole30 mashed potatoes are made with almond milk. Two easy cooking methods by microwave or boiling and can be made with or without skin.
Course sides
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 3 cups
Calories 460kcal
Author Aubrey
Cost $4

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 tbsp 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 3x10 seconds until crumbly (scrape sides after each session).
  • Add whole30 almond milk and ghee. NOTE: I recommend starting with 1/2 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 3x10 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 3x10 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 1/2 of your almond milk to start and you can add more as you reach your desired consistency.
  • In food processor, pulse potatoes for 3x10 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.

Notes

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.

Nutrition

Calories: 460kcal | Carbohydrates: 62g | Protein: 8g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 51mg | Sodium: 130mg | Potassium: 1495mg | Fiber: 8g | Sugar: 3g | Vitamin C: 70mg | Calcium: 143mg | Iron: 3mg