Whole30 Mashed Potatoes with Ghee and Almond Milk
Whole30 Mashed Potatoes are a great fall or holiday recipe. This dairy-free version of creamy mashed potatoes uses ghee and almond milk instead of cream. It’s a satisfying side dish that goes well served with lean protein and vegetables.
The holidays aren’t quite the same without a family size bowl of mashed potatoes. This healthier version is just as satisfying with less fat and no cream.
Try these mashed potatoes alongside your turkey at Thanksgiving or as a cozy but guilt-free side dish any night of the week.
This recipe can easily be made vegan and 100% dairy-free by substituting vegan butter in place of ghee.
Whole30 Mashed Potato Benefits
- It’s a healthier option than regular mashed potatoes. Mashed potatoes are usually packed with butter, sour cream, and milk or cream. These creamy mashed potatoes use almond milk and ghee instead.
- Perfect for entertaining or holiday meals, everyone will love these dairy-free mashed potatoes.
- This is such an easy recipe to make with simple ingredients.
- It’s Whole30 approved, and delicious to boot.
Ingredients
Russet potatoes are most commonly used in mashed potatoes and for good reason. They have a high starch content which means they fall apart when cooked and whip up nice and creamy. The flesh absorbs moisture which means it will absorb the almond milk and ghee as you mash it.
Russets are the best potatoes for mashed potatoes with the best flavor.
As an alternative, try my Instant Pot Mashed Sweet Potatoes recipe which is also Whole30-approved.
Ghee is butter with the milk solids removed which makes it lactose-free. If you want this recipe to be completely dairy-free or vegan, use a vegan butter in its place.
See my article on how to roast vegetables with ghee or the best substitutes for ghee.
Unsweetened almond milk has a mild flavor which makes it a great substitute for milk or heavy cream. Be sure to purchase the unsweetened variety so you don’t end up with sweet mashed potatoes!
You can also use other types of plant milks such as cashew milk, coconut milk, coconut cream, or even bone broth.
Salt & pepper – Don’t forget to season the potatoes! Salt is essential to bring out all the flavor in this dish.
Please see the recipe card at the end of this post for the exact ingredients and measurements.
Recipe Steps
Step One
Peel and cut the potatoes into quarters. Place the potatoes into a large pot and fill with water. The pot should have enough water to cover the potatoes.
Please see the recipe card at the end of this post for the exact ingredients and measurements.
Step Two
Bring the pot to a boil and then turn the heat down to medium. Boil the potatoes until they are fork tender.
Or, try making Instant Pot Boiled Potatoes to pressure cook the potatoes.
Step Three
Drain the potatoes into a colander and then carefully pour the potatoes back into the pot.
Add the ghee, almond milk, salt, and black pepper.
Step Four
Mash the potatoes with a potato masher, hand mixer, immersion blender, or food processor until they are as creamy as you like. Serve hot.
I hope your family enjoys this perfect side dish as much as mine does!
Recipe Tips
- You don’t have to peel the potatoes, but you will get a silkier consistency if they are peeled.
- If you don’t have Russet potatoes, you can also use red potatoes, Yukon gold potatoes, or new potatoes.
- Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat before serving.
- You can also freeze leftover mashed potatoes. Freeze them in an airtight ziptop bag for up to 2 months. Defrost and reheat before serving.
- This recipe can easily be doubled or even tripled.
- Want to add even more flavor? Feel free to add 1-2 teaspoons of dried garlic powder. You could also add dried rosemary, sage, or thyme, if you like. Or, try fresh herbs like chopped dill or chives.
- Got leftover cooked mashed potatoes? Try this recipe for Potato Fritters.
Recipe FAQs
Yes! White potatoes are Whole30 approved. They provide unprocessed and satiating carbohydrates that provide energy. They’re also a great source of fiber, potassium, vitamin C, and vitamin B6. White potatoes make an excellent addition to a healthy well balanced diet. If you are looking to cut back on carbs, though, try my recipe for Instant Pot Cauliflower Mash instead!
Truly anything but I like to serve them with steamed veggies and a protein. You could roast a chicken or buy a precooked rotisserie chicken for an easy weeknight meal. Don’t miss my recipe for Air Fryer Whole Chicken. These also make a delicious addition to Thanksgiving or Christmas dinner.
This recipe is also amazing served with Whole30 Crab Cakes.
Yes, but you’ll get a much better flavor using a Whole30-friendly butter derivative like ghee. Ghee has such great flavor!
More Whole30 Healthy Recipes You Might Like
- Whole30 Coleslaw
- Whole30 Buffalo Chicken Salad
- How to Roast Vegetables with Ghee
- Creamy Coconut Shrimp
- Instant Pot Cauliflower Soup
- Whole30 Crab Cakes
Or, check out my entire index of Whole30 recipes.
Don’t Miss These Potato Recipes
Whole30 Mashed Potatoes with Ghee and Almond Milk
Whole30 Mashed Potatoes are a great fall or holiday recipe. This dairy-free version of creamy mashed potatoes uses ghee and almond milk instead of cream. It’s a satisfying side dish that goes well served with lean protein and vegetables.
- Total Time: 35 minutes
- Yield: 8 1x
Ingredients
- 2 pounds white potatoes or Russet potatoes (about 15-18 medium white potatoes or 6 medium-large Russet potatoes)
- 4 tablespoons ghee
- 3/4 cup unsweetened almond milk
- 1 teaspoon sea salt
- 1/4 teaspoon ground black pepper
Instructions
- Peel your potatoes and cut them into quarters. Place the potatoes in a large pot and fill with water. The water should cover the potatoes.
- Bring the pot to a boil and then turn the heat to medium. Boil the potatoes for 8-10 minutes or until they are fork-tender.
- Drain the potatoes in a colander and then pour the drained potatoes back into the pot.
- Add the ghee, almond milk, salt, and pepper.
- Use a potato masher to mash the potatoes until they reach the desired consistency.
- Serve hot.
Notes
- You don’t have to peel the potatoes, but you will get a silkier consistency if they are peeled.
- If you don’t have Russet potatoes, you can also use red potatoes, Yukon gold potatoes, or new potatoes.
- Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat before serving.
- You can also freeze leftover mashed potatoes. Freeze them in an airtight ziptop bag for up to 2 months. Defrost and reheat before serving.
- This recipe can easily be doubled or even tripled.
- Want to add even more flavor? Feel free to add 1-2 teaspoons of dried garlic powder. You could also add dried rosemary, sage, or thyme, if you like.
- If you want this recipe to be completely dairy-free or vegan, use a vegan butter instead of ghee.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side dish
- Method: Oven
- Cuisine: Whole30
- Diet: Gluten Free
Nutrition
- Serving Size:
- Calories: 133
- Sugar: 1.3 g
- Sodium: 327.1 mg
- Fat: 6.1 g
- Saturated Fat: 3.6 g
- Carbohydrates: 18 g
- Fiber: 2.7 g
- Protein: 2.1 g
- Cholesterol: 15.3 mg
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About the Author: Carrie Forrest has a master’s degree in public health with a specialty in nutrition. She is a top wellness and food blogger with nearly 10 million annual visitors to her site. Carrie has an incredible story of recovery from chronic illness and is passionate about helping other women transform their health. Send Carrie a message through her contact form.
This is already on my holiday menu!