This delicious Whole30 Mashed Potatoes recipe is PERFECT! Creamy and fluffy! A must make for any family or holiday dinner!
I felt bad about posting yet another mashed potato recipe for one second but then:
I told you about it the other day in the red skin mashed potatoes
It’s potato season
Who doesn’t need a million mashed potato recipes, because CARBS
You’re busy and you likely will need a quick recipe at some point in your life.
JUST LOOKING OUT FOR YOU.
See also: we’ve had cauliflower mashed potatoes with 5 ingredients and healthy garlic mashed cauliflower potatoes so I think something inside me just wanted to go the opposite way and make a lot of “real” mashed potatoes.
What makes these Mashed Potatoes Whole30?
Sometimes, when you’re following a certain diet it’s hard to find certain foods that will support it. Thanksgiving doesn’t have to be a day where you can’t find anything to eat though- here on the blog, we have a variety of recipes that will get you in the holiday spirit AND keep up with the way you want to eat. For those eating whole30, we’ve got cauliflower alfredo vegan scalloped potatoes, paleo easy healthy sweet potato casserole, today’s whole30 potatoes, and SO many more! These potatoes are whole30 because they are made with cashew milk instead of regular milk and ghee instead of butter!
How to make Whole30 Mashed Potatoes
Chop up your potatoes, leaving the skin on, and place them in a large pot. Cover the potatoes in cold water and add the salt, stirring it in to dissolve.
Bring the pot of potatoes up to a full boil. Reduce the heat a bit and let the potatoes cook on a low boil until they’re fully cooked. They will be easily pierced with a fork when they’re done.
Drain out the water once the potatoes are done and take to them with a potato masher. Mash them well until they are smooth.
In a small pan, melt the cashew milk and ghee together until the ghee is completely melted. Add this mixture to the potatoes as well as some salt and stir until fluffy and well combined!
top tips for making
Whipping up a batch of low carb peanut butter cookies is always a good idea, trust me! Here are a few tips to make these cookies the BEST they can be:
When buying some peanut butter for this recipe, I recommend using the non-stir variety, as everything is already mixed up and the oil is well incorporated into the nut butter.
Use an electric hand mixer for best results! A wooden spoon will work, but a mixer really helps to blend all the ingredients together, resulting in smooth cookie dough and chewier cookies!
Don’t make the cookies too long- you’ll want them to feel set but it’s okay if they’re still soft. This will ensure they are super chewy, just the way you like them.
How to store leftover Mashed Potatoes
These whole30 mashed potatoes are AMAZING for countless reasons, one of them being that they make great leftovers! I love nothing more than a heaping plate of leftover Thanksgiving food to enjoy all week long after the holiday has come and gone, and I know I’m not alone! I recommend storing the mashed potatoes in an airtight container in the fridge. They should last 3-5 days this way. You can also freeze them in an airtight zip locked freezer bag, and reheat to use on top of shepherd’s pies or however you desire.
How to reheat leftover Mashed Potatoes
When reheating your mashed potatoes, I recommend adding a bit of ghee to the top of them and then microwave them for a minute or two until they are nice and hot. The ghee will melt over them, making them nice and fluffy once again!
Whole30 Mashed Potatoes
Course Side Dish
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 10 People
Author Taylor Kiser
4 Lbs Yellow potatoes, quartered
2 tsp Sea salt + more for seasoning
6 Tbsp Ghee
1 Cup Unsweetened Cashew Milk
Place the potatoes in a large pot and cover with cold water so the potatoes are covered about 1 inch. Add the salt into the pot and stir.
Bring to a boil. Once boiling, reduce the heat slightly and cook until the potatoes are easily pierced with a fork – about 15-20 mins.
Once cooked, drain the water and mash the potatoes well with a potato masher.
Melt the ghee and heat the milk in a small pan on medium heat (you can put them in the same pan) Once the ghee is melted, stir the ghee/milk mixture into the potatoes until fluffy.
Season to taste with salt (I like 2-3 tsp) and DEVOUR!
Calories: 125kcal | Carbohydrates: 9.5g | Protein: 1.1g | Fat: 9.2g | Saturated Fat: 5.4g | Monounsaturated Fat: 0.1g | Cholesterol: 18mg | Sodium: 490mg | Potassium: 247mg | Fiber: 1.4g | Sugar: 0.5g | Vitamin C: 19.7mg | Calcium: 0.8mg | Iron: 2.6mg
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