CREAMY WHOLE30 MASHED POTATOES – Gluten-free, dairy-free, Paleo (and of course nut and egg free, it’s mashed potatoes ; ), EASY with a game-changing hack. I have been making mashed potatoes all wrong. I recently learned a hack that has made all the difference.
The hack? Use chicken broth to boil the potatoes in instead of water! Chicken broth is an easy swap to get your mashed potatoes perfect every time. Boiling potatoes in water can make your mashed potatoes watery and it’s tricky to make sure you don’t boil them too long so they don’t soak up too much water. Not at all the case with boiling them in broth – instead they are soaking in extra flavor as they boil!
Also, when making them by hand mine would often come out gummy when I used a hand mixer. So, how to get them silky smooth without a mixer? Two words: potato ricer. I had no idea what that was. But, turns out it’s a way to make them creamy smooth without getting gummy from over mixing! This is the one I used – it’s simple to use, just pushes the boiled potatoes through tiny holes, and works like a charm! I am NOT one for having any more stuff than I truly need…and also this one might be worth it if you love creamy homemade potatoes!
Trust me, this is the mashed potato recipe you didn’t know you needed!
Creamy Whole30 Mashed Potatoes
Equipment
- Optional - Potato Ricer
Ingredients
- 1.5 pounds Yukon gold potatoes about 6 medium
- 2 cups chicken broth or bone broth
- 2 tablespoons ghee
- 1 teaspoon salt
- 1/4 cup full-fat canned coconut milk or other non-dairy unsweetened milk
Instructions
- Chop potatoes roughly in to about 1.5" chunks. I did this by cutting the potatoes into 1/8s. No need to remove skin unless that is your personal preference.
- Combine broth and potatoes in a large pot on the stove over high heat. Broth will not fully cover potatoes. Bring to a boil, and then reduce heat to medium and cover with a lid. Cook covered for 10 minutes or until tender.
- Strain broth from potatoes, saving the broth.
- While potatoes are still hot, mash the potatoes with a standard wire masher or use a potato ricer for the creamiest results (see notes).
- Add ghee to mashed potatoes, stirring gently to combine. Add the salt and coconut milk and stir again. Add back in reserved broth to desired texture. For me, this was 3/4 cup broth. Freeze any leftover broth and use in a future soup.
- Serve hot and enjoy!
These are so, so, so good! I made them last year for Thanksgiving, and I’m back again for the recipe for tomorrow’s holiday feast! I am printing it off this time, so I have it at my fingertips all year long.
(I don’t have a potato ricer, but I pushed my potatoes through my potato masher (instead of mashing down on them) and it worked great. A little extra work, but I think it was worth it.)