Whole30 Mashed Potatoes

An overview shot of a bowl of mashed potatoes topped with melted butter, pepper, and parsley on a wood backrgound next to a bowl of gravy and pepper.

This Whole30 Mashed Potatoes recipe uses dairy free coconut milk and ghee to make it incredibly creamy with a delicious buttery flavor and it comes together so quickly! With both instant pot and stove top directions, these mashed potatoes are a healthy twist on your favorite classic side dish without sacrificing any flavor!

Course Side Dish

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 250kcal

Author Emilee Mason

Equipment

Instant Pot or Large Stove Pot
Handheld Mixer, Immersion Blender, or Potato Masher

Ingredients

2.5 lbs russet potatoes approximately 4 large potatoes
2 cups broth chicken or vegetable
⅓ cup canned coconut milk
3 tbsp ghee plus more for topping
salt to taste
pepper to taste

Instructions

For Instant Pot:

Wash, peel (or don’t!) and quarter the potatoes and place in the instant pot.
Pour the broth over the top of the potatoes then place the lid on the instant pot and seal the valve.
Set to pressure cook on high pressure for 8 minutes. Once done, using a towel or hot pad, release the pressure valve to “venting” to do a quick release. Open the lid when pressure is fully released.
Remove the potatoes and place in a bowl or just drain the remaining liquid from the instant pot.
Add the coconut milk, ghee, and salt + pepper to the potatoes and using a handheld mixer or immersion blender, mix the potatoes until smooth and creamy.
Top with additional ghee, pepper, and chopped parsley if desired.

For Stove Top:

Place washed and quartered potatoes in the bottom of a large pot.
Pour the broth over the top of the potatoes and then fill the rest of the pot with water just until the potatoes are covered.
Cover the pot and bring to a boil for approximated 15 minutes until the potatoes are fork tender.
Drain the additional liquid from the pot and then add all remaining ingredients and mix with a handheld mixer or immersion blender until smooth and creamy.
Top with additional ghee, pepper, and chopped parsley if desired.

Notes

Ingredients Notes

The russet potatoes can be swapped for gold or red potatoes.
The coconut milk can be swapped for almond milk.
Dairy proteins may still be present in ghee and it is also not a vegan ingredient. If you are sensitive to any amounts of dairy proteins or are looking for a vegan option, avocado oil or olive oil will be a good substitute.

Instruction Notes

A potato masher can be used in place of the mixer, but please not the consistency will not be as creamy.

Variations

To make garlic mashed potatoes simply add 3-4 cloves of roasted garlic to the potatoes when mixing with the coconut milk, ghee, and spices.
Mashed Sweet Potatoes - The russet potatoes can be swapped out for sweet potatoes as well, here is a post for delicious and savory Instant Pot Mashed Sweet Potatoes.

Storage & Reheating

These mashed potatoes are best stored in an airtight container in the fridge for 3-4 days. While reheating, add additional coconut milk and ghee to keep them as creamy as they were on day one!
To freeze, place mashed potatoes in an airtight container or bag and place in the freezer for up to one month. Thaw the mashed potatoes in the fridge for one day before reheating.

Nutrition