I’m just going to come out and say that my mashed potato game has been on point lately.
I’ve figured out my favorite potato (Butter potatoes), add-ins ( almond milk, coconut cream, AND olive oil ), and seasonings ( garlic powder, salt, pepper, and parsley) for mashed potatoes and have used them to come up with this Whole30 Mashed Potatoes recipe.
I named the recipe Whole30 Mashed Potatoes, not just because they are Whole30 compliant, but also because I discovered them while doing the program.
I really think that doing the program lead me to figure out my mashed potato preferences.
Why? Well when other potential sides (like quinoa, rice, etc) are totally out of the equation for a set amount of time, I found myself focused on making really delicious recipes with the ingredients that I could have.
So I tried out different types of potatoes and different proportions of ingredients that I’d normally put in Paleo mashed potatoes.
In the past, I would buy whatever potato was in front of me at the store, add in random amounts of this or that… And was always happy with the results because… POTATOES.
BUT during the course of this recent Whole30, I took the time to notice that not all potatoes taste the same.
That some potatoes… like Butter potatoes, have a much better consistency for mashing… AND a naturally “buttery”, velvety taste.
Seriously, butter potatoes are the best, if you see them in the grocery store, try them out and you’ll see what I mean.
I can’t believe I didn’t try them sooner, and now I buy a bag every time I go to the store.
Finding my favorite potato to make mashed potatoes with made me want to really nail down my favorite way of making mashed potatoes.
I realized that I really liked mine with almond milk, coconut cream, AND olive oil in it. The combo results in a super creamy and rich texture.
(Make sure to use coconut cream without any preservatives in it to keep the taste pure- it makes a difference!)
I also really like adding garlic powder, parsley and salt+ pepper to them.
What’s great about this Whole30 Mashed Potatoes recipe is that it’s simple and really adaptable.
Plus, they are a great side with pretty much any protein… roasted chicken, tuna, burgers, pork roast…. etc etc.
I made a roasted chicken the other day and then I poured some of the natural chicken juices into my mashed potatoes… DIVINE.
Honestly, I’d eat them whether I was doing the Whole30 or not because they are delicious, dairy-free, and so smooth and creamy. 🙂
- about 3.75 pounds of Butter potatoes
- ¼ cup almond milk
- ¼ cup canned coconut cream, Savoy is my favorite because it has no preservatives and tastes great
- 3 Tbs olive oil
- 1 tsp garlic powder
- 2 tsp dried parsley
- 1 tsp salt
- ½ tsp ground black pepper
- Boil water, with a sprinkle of salt, in a large pot.
- Cut the Butter potatoes into ½ inch sized slices, and then put them into the boiling water.
- Cook the Butter potatoes for about 15-20 minutes, until you can easily stab the potatoes with a knife.
- Strain the potatoes and put them into a large bowl. Add ¼ cup of almond milk, ¼ cup of coconut cream, 3 Tbs olive oil, 1 tsp garlic powder, 2 tsp parsley, 1 tsp salt, and ½ tsp of ground black pepper to the potatoes and then mash.
- Mash until you have the desired consistency.