The best easy Whole30 friendly creamy mashed potatoes! Perfect for serving with a protein and roasted veggies or with your Thanksgiving meal!
Mashed potatoes are probably one of my most favorite side dishes of all time. I live for mashed potatoes and gravy at Thanksgiving, and I also love serving these with my simple Roasted Chicken! These Creamy Dairy Free Mashed Potatoes have all of the texture and flavor of regular old mashed potatoes, but without any of the butter, or heavy cream.
In terms of ingredients, my favorite ghee is 4th and Heart, and my favorite coconut milk is Native Forest (I use full-fat). You can also use unsweetened almond milk if coconut milk isn’t your thing! I don’t really feel like you can taste the coconut in this recipe though – just FYI 🙂 You’re going to want to make sure you mix up the coconut milk prior to measuring, as it separates in the can.
If you are allergic to dairy or if you prefer to stay 100% vegan, you can use coconut oil or vegan butter instead of ghee. Ghee is basically clarified butter, where the dairy proteins and casein have been removed. Traces may remain, so if you are allergic, definitely avoid ghee!
Looking for some other delicious side dishes? Try my “Soy” Glazed Brussels Sprouts with Bacon, Thyme Roasted Radishes with Onion, or Dairy Free “Cheesy” Broccoli Casserole!
Let’s get cookin’!
*This post contains affiliate links. This means if you use one of my links to make a purchase, I will receive a small commission at no additional cost to you. Thank you for supporting Mary’s Whole Life!
Creamy Dairy Free Mashed Potatoes {Whole30}
Ingredients
- 2 lbs russet or white potatoes peeled and cut into fourths
- 2 tbsp ghee sub coconut oil or vegan butter for 100% dairy free
- 1/4 cup full fat coconut milk be sure to stir or shake the can before measuring - it separates in the can! You can also use unsweetened almond milk.
- 1.5 tsp sea salt
- 1/2 tsp pepper
- 1 tsp garlic powder
- chives for garnish (optional)
Instructions
- Fill a large pot with water and add peeled potatoes. Bring potato pieces to a boil and cook until fork tender, about 12-14 minutes. Drain and return potatoes to the pot.
- Add remaining ingredients (minus the chives) to the pot and use an immersion blender to blend until creamy. Alternatively, you can use a potato masher - they will just be a little chunkier! Add more salt and pepper to taste. Serve topped with chives if desired. Enjoy!
I found this link on a Pinterest. These should not be labeled as “Dairy Free” because ghee is DAIRY. My son is severely allergic to milk… I clicked on this link, excited to check out a new “Dairy Free” mashed potato recipe… which these are not.
I labeled them as dairy free since the casein and milk proteins have been removed from the butter in ghee. I am sorry if this was misleading! You’re welcome to use olive oil or avocado oil in place of the ghee and these potatoes will still be delicious.
We loved these creamy mashed potatoes! No gravy needed. A true comfort food that is full of flavor and oh so satisfying!! And Whole 30 compliant!! WOW! Thank you Mary!
Thank you Laura!!
I would love to make these this evening if possible. Would you please let me know how many servings there are? Thank you!
This recipe feeds 3-4 people