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Whole 30 Mashed Potatoes

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  • By: Meg Clark
Whole 30 Mashed Potatoes


  • 3-4 cups potatoes, peeled and cut into large cubes (I prefer Yukon Gold for this recipe)
  • ½ - 1 cup coconut milk
  • 1 tablespoon ghee or clarified butter
  • Salt to taste
  • Optional: ½ cup potato water, reserved


  1. Note: other types of potatoes may be used here such as
    Russet, white or sweet potatoes. If you're using a potato with
    thinner skin like white, gold or sweet you don't have to peel
    them if you prefer not to. Just wash gently before cutting.

    1. Fill a large pot with enough water that your potatoes will be
    fully covered. Set it over high heat on the stove and bring to
    a boil.

    2. Once the water is boiling, add the potatoes, cover, and
    cook for about 15 minutes or until they are “fork tender.” This
    means you should easily be able to pierce the potato chunks
    with a fork.

    3. Drain the potatoes, reserving a ½ cup of the potato water
    if you’d like a creamier mash.

    4. Add the coconut milk and ghee and mash with a potato
    masher or large fork if you want a chunkier mash. For a
    smoother texture use an immersion blender. Add the potato
    water or more coconut milk if you want a smoother, creamier

    5. Salt to taste and enjoy!

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