Recipes/ Whole30

Whole30 “Creamy” Mashed Potatoes

Whole30 “Creamy” Mashed Potatoes

Oh how I love the holidays, however; I do not typically love how I feel after all the food intake.  Something to think about to avoid this feeling but still ENJOY the holidays and the food surrounding them (which is very important by the way) is to sub out a few of the heavier/rich menu items for a lighter or compliant version.  If this sounds like something of interest these Whole30 “Creamy” Mashed Potatoes are for you!

I prefer to use a combination of Yukon Gold and Idaho potatoes, they cook up a bit more creamy and rich.  You can make a combination of Yukon Gold and Idaho Potatoes, I’ve done this several times and it’s just as delicious.

One of the more important parts of the mashed potatoes is the boiling process.  If you do not boil your potatoes enough you’ll have little pieces of potatoes in your mashed potatoes, some people like that but if you’re looking for “creamy” boil them good!

These are the only items I add to my Whole30 “Creamy” Mashed Potatoes.  I order this Coconut Milk from Amazon (linked here), it’s the only Coconut Milk I have found that doesn’t separate or get weird in the can.  You can use any kind of Ghee you like, my preference is 4th and Heart (linked here), you can also usually find this product at Natural Grocers and Whole Foods. I typically use the garlic ghee but you can use whatever you like best.  I use dried parsley vs. fresh, it seems to hold up better, you can use it just for garnish or in the potatoes too, you DO YOU.  Kosher Salt and Ground Black Pepper ALWAYS!

Add all ingredients (save a bit of the dried parsley for garnish) to the drained, warm potatoes into a mixing bowl.  Then using a hand mixer whip these babies up, you can also use a stand mixer but I have found the hand mixer works just as well and it’s less clean up.

Enjoy!

Whole30 Creamy Mashed Potatoes

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By Brandy Sanchez Serves: 4-6
Prep Time: 15-minutes Cooking Time: 30-minutes

Whole30 "Creamy" Mashed Potatoes

Ingredients

  • 4 large Yukon gold potatoes
  • 4 Idaho potatoes
  • 1/2 cup coconut milk
  • 2 tbsp garlic ghee (or plain is fine too)
  • 2 tbsp dried parsley or just use 1 tsp as garnish only
  • S&P to taste

Instructions

1

Chop potatoes into small pieces

2

Boil potatoes (add about 2 tbsp of kosher salt once your water is at a high boil) make sure they are soft before you drain

3

Drain and add to a mixing bowl

4

Add all ingredients to the warm, drained potatoes - add parsley or just use as garnish only

5

Mix with a hand mixer until creamy

6

Garnish with dried parsley

Notes

Love, Olive and Honey

 

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