Dairy Free Mashed Potatoes?!
As I mentioned before, my husband is a marine, and he is a big guy. This is him getting home from a six month overseas deployment; Zemirah and I were so happy to see our favorite guy! One of the things I love most about him is his height; I feel so petite and dainty next to him. (You’re hot, honey, hehe.)
Anyyyyways, he almost always comes home from work really hungry, and let’s face it, a chicken breast with some steamed broccoli isn’t going to fill up a 6’1 hungry marine. The man needs his potatoes, and loves them in any and all forms: fried, mashed, roasted, baked, you name it.
I make mashed potatoes often because they’re easy and delicious…but not nutritious when they are loaded down with butter and cream. Potatoes have a bad reputation, but it’s really all the fixings we add that make them “bad”. In fact, one medium russet potato, with skin, has 10% of your daily protein, 16% of your daily fiber, and contains plenty of vitamins and minerals!*
David and I recently completed a round of Whole30 together (read about our journey here), and I ran into the problem of how to prepare David’s beloved mashed potatoes while staying within Whole30 guidelines. I tried mixing them with ghee, but then they just tasted like ghee. I tried just olive oil, but they were missing the creaminess of butter. Finally, I tried coconut oil and hit the dairy free jackpot! The only catch with coconut oil is that you have to find a mild oil that doesn’t taste too coconut-y, but I promise if you get the right oil, you will have the creamiest butter-less mashed potatoes!
These mashed potatoes will fill your need for a delicious dairy free side, and leave your belly feeling full and happy!
Creamy Whole30 Mashed Potatoes
Serves six, but could easily be doubled.
- Four medium to large russet potatoes
- Water for boiling
- 1/4 cup of olive oil
- 2 tbsp coconut oil, mild flavored
- 1/4 cup of full fat coconut milk
- 1/2 cup of unsweetened almond milk
- 1 1/2 tsp salt
- 1 tsp pepper
- 1 tsp garlic powder
- Peel potatoes if desired (I like to leave the skin on, after a thorough washing, of course)
- Cut into eighths for quicker cook time
- Place potatoes in large pot and cover with water
- Bring to a boil
- Cover and let cook until potatoes are easily pierced with a fork
- Mash potatoes
- Combine all ingredients and mix!
This isn’t really so much of a recipe, just my suggestion for how to make the best dairy free mashed potatoes! I hope this helps you on your Whole30 journey, or just in your daily healthy lifestyle. No need to feel guilty eating mashed potatoes! Eat up…and enjoy your pinch of crazy!
13 thoughts on “Creamy Whole30 Mashed Potatoes”
I’m happy to read about this. It’s hard to find the right good stuff to out in the potatoes and have them still taste good
I know! But this really is the best 😋
Sounds great. Can you tell us what brand of coconut oil and milk you find to be mild?
Hi Dr. Wallace! Crisco actually has coconut oil that I like, and I use Thai brand coconut milk.