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

Creamy Whole30 Mashed Potatoes

Autumn @wholefoodfor7
Prep Time 15 mins
Cook Time 12 mins
Course Side Dish
Servings 6 people


  • Optional - Potato Ricer


  • 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


  • 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!


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!