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whole30 mashed potatoes

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


Units Scale
  • 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


  1. 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.
  2. 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.
  3. Drain the potatoes in a colander and then pour the drained potatoes back into the pot.
  4. Add the ghee, almond milk, salt, and pepper.
  5. Use a potato masher to mash the potatoes until they reach the desired consistency.
  6. Serve hot.


  1. You don’t have to peel the potatoes, but you will get a silkier consistency if they are peeled.
  2. If you don’t have Russet potatoes, you can also use red potatoes, Yukon gold potatoes, or new potatoes.
  3. Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat before serving.
  4. You can also freeze leftover mashed potatoes. Freeze them in an airtight ziptop bag for up to 2 months. Defrost and reheat before serving.
  5. This recipe can easily be doubled or even tripled.
  6. 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.
  7. If you want this recipe to be completely dairy-free or vegan, use a vegan butter instead of ghee.

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