Whole30 Mashed Potatoes
User Reviews
5
Whole30 Mashed Potatoes
Description
This mashed potato recipe begins by peeling and cubing Russet or Yukon gold potatoes, known for their creamy mashing qualities. The potatoes are boiled until fork tender, then drained. Coconut milk and ghee (or olive oil for dairy-free) are added before mashing until smooth, producing a creamy consistency without traditional cream or butter.
The flavor reflects a mild richness from ghee or olive oil combined with the slight sweetness and creaminess of canned coconut milk. Seasoning with sea salt and ground black pepper adjusts the taste. Both stovetop and Instant Pot methods are provided, offering flexibility in preparation and timing.
These mashed potatoes can accompany various dishes and fit Whole30 or dairy-free diets. Leftovers keep in the fridge up to 4 days. Using a food processor or blender is possible as an alternative to mashing by hand, though a potato masher is simpler and effective.
Ingredients
- 2 pounds potato Russet or Yukon gold
- ½ cup coconut milk canned
- ¼ cup ghee or grass fed butter or olive oil
- pinch salt sea salt
- pinch black pepper ground
Instructions
Stovetop Method
- First, peel potatoes. Cut into 1 inch cubes.
- Add potatoes to a large pot. Add enough water to cover potatoes.
- Boil for 20 minutes or until potatoes are fork tender.
- Then, drain potatoes. Add in remaining ingredients. Use potato masher to mash potatoes until creamy. Or, add ingredients to a blender or food processor and blend until creamy.
- Finally, serve!
Instant Pot Method
- First, peel potatoes. Cut into 1 inch cubes.
- Add potatoes to Instant Pot. Add enough water to cover potatoes.
- Then, secure lid and turn top valve to Seal. Pressure cook on high for 9 minutes.
- Once timer goes off, use oven mitt to turn top valve to Vent.
- Then, drain potatoes. Add in remaining ingredients. Use potato masher to mash potatoes until creamy. Or, add ingredients to a blender or food processor and blend until creamy.
- Finally, serve!
Notes
- Select Russet or Yukon gold potatoes for best creamy texture.
- Use canned coconut milk, shaking or stirring before measuring for even consistency.
- Choose ghee or grass-fed butter for Whole30 compliance; olive oil for vegan or dairy-free versions.
- Potato masher works well; food processor or blender can create a smoother texture.
- Season mashed potatoes to taste with salt and black pepper.
- Store leftovers refrigerated up to four days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 342 kcal
% Daily Value*
| Calories | 342kcal | 17% |
| Carbohydrates | 41g | 14% |
| Protein | 5g | 10% |
| Fat | 19g | 29% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 29mg | 10% |
| Sodium | 18mg | 1% |
| Potassium | 1034mg | 22% |
| Fiber | 6g | 24% |
| Sugar | 3g | 6% |
| Vitamin A | 5IU | 0% |
| Vitamin C | 46mg | 51% |
| Calcium | 32mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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