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 in less than 30 minutes! 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!
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Why You’ll Love This Recipe
- Simple ingredients - These mashed potatoes come together with just four simple ingredients!
- Makes a quick and healthy side dish - This recipe includes both instant pot and stove top directions and will be on your table in no time! If you're looking for more healthy side dishes, definitely try this Paleo Broccoli Salad with Bacon or these Baked Ranch Potato Wedges!
- Creamy and delicious - Cooking the potatoes in broth gives these mashed potatoes such a delicious flavor and the dairy free coconut milk and ghee give them the creaminess and buttery flavor that you love from classic mashed potatoes without milk and cream.
- Family + Kid Friendly - This recipe is perfect for the entire family and is a great side dish for holidays and get together's! My kids also love these Cashew Crusted Chicken Tenders and these Asian Pork Meatballs are their all time favorite!
Ingredients Needed
Ingredient Notes
- Potatoes - Feel free to swap russet potatoes for gold or red potatoes!
- Broth - This recipe will works great with chicken broth but feel free to use vegetable broth as a vegan option.
- Canned Coconut Milk - The coconut milk gives these potatoes a delicious and creamy texture without any added coconut flavor. It can be swapped for almond milk as well!
- Ghee - Ghee (or clarified butter) is a great Whole30 and Paleo substitute to regular butter. It has a delicious buttery flavor. Please note, however, that 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.
What is ghee?
Ghee is clarified butter in which butter is melted down and the milk solids are removed, essentially leaving only the butterfat and water.
The basis of removing dairy products on the Whole30 program is that dairy proteins can be problematic, but because the milk proteins (including lactose) are removed in the milk solids when making ghee, ghee IS Whole30 compatible.
Sources:
Instant Pot Directions
- Wash, peel (if desired), 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.
- Using a handheld mixer or immersion blender, mix the potatoes until smooth and creamy.
- Top with additional ghee, pepper, and chopped parsley. Enjoy!
Stove Top Directions
- 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.
Substitutions & Variations
- Garlic Mashed Potatoes - 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.
- Mashed Cauliflower - For a low carb option, cauliflower is a great choice! Rather than boiling (or pressure cooking), I’d recommend steaming the cauliflower to prevent it from getting too soft and mushy. Mash and mix with coconut milk, ghee, and spices to desired consistency.
- Avocado Oil or Olive Oil - these are good substitutes for the ghee if you’d like to keep this dish vegan.
- Mashed Potatoes and Gravy - top these mashed potatoes with a delicious Whole30 gravy for a classic comfort side dish!
Recipe FAQ's
Yes! All potatoes are Whole30 compatible. If you love potatoes as much as I do, here are a couple Whole30 potato recipes that you'll love!
Whole30 Loaded Buffalo Ranch Potato Salad
Air Fryer Baked Sweet Potatoes
Baked Ranch Potato Wedges
This is a very hot debate that I’ve gone in depth on a couple times! You can find an in depth response on my Whole30 Shepherd’s Pie post.
White potatoes are becoming more and more accepted in a paleo diet and personally, I love to enjoy them in moderation in my paleo/whole30 lifestyle! If you are following an extremely strict paleo diet, substitute the white potatoes in this recipe for sweet potatoes and try out these Instant Pot Mashed Sweet Potatoes!
Store these mashed potatoes 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!
Yes! 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.
More Healthy Side Dishes
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📖 Recipe
Whole30 Mashed Potatoes
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
- 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.
- A potato masher can be used in place of the mixer, but please not the consistency will not be as creamy.
- 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.
- 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.
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