- 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
- 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.
- 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
Keywords: whole30 mashed potatoes with ghee, whole30 mashed potatoes with almond milk, dairy-free mashed potatoes