Creamy Whole30 Mashed Potatoes
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Whole30 Creamy Mashed Potatoes - Gluten-free, dairy-free, paleo, EASY (of course nut-free and egg-free too!)

I am a mashed potato snob and these Creamy Whole30 Mashed Potatoes are top-tier good!  But, turns out, I have been making mashed potatoes all wrong. I recently learned two hacks that have made all the difference.

Two Game-Changing Hacks

There are two hacks to amazing mashed potatoes that everyone should know:

1. First, 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!

2. Second, use a potato ricer (above)! When making mashed potatoes by hand mine would often come out gummy when I used a hand mixer or lumpy if I mashed by hand. 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 potato ricer I use – 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!

Creamy Whole30 Mashed Potatoes - Paleo, gluten-free, dairy-free, nut-free, egg-free, vegan options, and EASY!

Ingredients

  • Yukon Gold Potatoes – These are my potatoes of choice for mashed potatoes due to their flavor and starch content. I usually don’t peel them – even using the ricer, the peels will just separate out. I also think this recipe turns out well with russets, my second choice. But, if you use russets, be sure to peel them first! Russet skin is tough and not great in mashed potatoes.
  • Chicken broth or bone broth – Seek the hack above as to why cooking mashed potatoes in broth instead of water is ideal and an awesome flavor boost. If you are on a Whole30, make sure you double check and use a compatible broth, particularly with no added forms of sugar. VEGAN option – Use an equal amount of vegetable broth instead!

Creamy Whole30 Mashed Potatoes - Paleo, gluten-free, dairy-free, nut-free, egg-free, vegan options, and EASY!

  • Ghee or vegan butter – Ghee is clarified butter and has the milk solids removed from it, so it’s allowed on Whole30. However, if you have a true dairy allergy, use dairy-free butter like Miyokos.
  • Salt – I just use table salt here.
  • Coconut milk (canned, full-fat) – I love coconut milk because it is thick, rich, and a fantastic dairy-free swap for cream. My favorite brand is Thai Kitchen. But, you can use another dairy-free milk of choice as needed. 

Trust me, this is the mashed potato recipe you didn’t know you needed!

Whole30 Creamy Mashed Potatoes - Gluten-free, dairy-free, paleo, EASY (of course nut-free and egg-free too!)

Creamy Whole30 Mashed Potatoes

Autumn @wholefoodfor7
EASY creamy mashed potatoes with 2 game-changing hacks. Gluten-free, dairy-free, with vegan option.
5 from 1 vote
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Side Dish
Cuisine American
Servings 6 people
Calories 154 kcal

Equipment

  • Optional - Potato Ricer

Ingredients
 

  • 1.5 pounds Yukon gold potatoes about 6 medium
  • 2 cups chicken broth or bone broth use vegetable broth for Vegan
  • 2 tablespoons ghee or Vegan butter
  • 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!

Notes

A potato ricer is a great tool to use to make potatoes 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!
See blog post notes above for details on ingredients including my favorite brands and substitutions!

Nutrition

Calories: 154kcalCarbohydrates: 20gProtein: 3gFat: 7gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gCholesterol: 14mgSodium: 686mgPotassium: 512mgFiber: 2gSugar: 1gVitamin A: 4IUVitamin C: 22mgCalcium: 19mgIron: 1mg
Keyword budget-friendly, dairy-free, easy, egg-free, gluten-free, kid-friendly, nut-free, paleo
Tried this recipe?Let us know how it was!

Creamy Whole30 Mashed Potatoes - Paleo, gluten-free, dairy-free, nut-free, egg-free, vegan options, and EASY!

1 Comment

  1. 5 stars
    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.)

    Reply

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