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.
Ingredients:
- 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
Directions:
- 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
- Drain
- 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!
A Pinch of Crazy 