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From the perfect fluffy side-dish to the hearty foundation of a meal, mashed potatoes are versatile and delicious! This take on a classic is Whole30-compliant and is super easy to make. Best served fresh, not half bad as part of your meal prep routine. 😉 I like to make a batch at the beginning of the week and incorporate into meals throughout the week (Shepherd's Pie, anyone?!).
whole30 mashed potatoes
Makes about 2 cups.
5-8 red potatoes
1/4 cup non-dairy milk (unsweetened coconut, cashew, or almond milk - read your labels!)
1/2 tsp pink Himalayan salt
a pinch of rosemary
Slice red potatoes into quarters (leave skins on if you want). Add to a pot of water and bring to a boil. Boil until potatoes reach desired consistency.
Strain boiled potatoes and place in a mixing bowl. Add ghee, non-dairy milk, and blend using a potato masher. Stir in salt and rosemary, and continue mixing until the mashed potatoes are the desired texture.
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