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These Whole30 mashed potatoes are creamy and delicious mashed potatoes made with coconut cream and almond milk. They are naturally Paleo, Gluten-free, Grain-free, Dairy-free, Vegan and Whole30 compliant.
I’m just going to come out and say that my mashed potato game has been on point lately. I figured out my favorite type of potato, add-ins, and seasonings to make the best and easiest healthy mashed potatoes.
They are creamy and dreamy and my go-to way of making dairy-free mashed potatoes. If you are looking for a higher protein, dairy option, try my cottage cheese mashed potatoes or greek yogurt mashed potatoes. Keep reading to see a video on how to make this recipe.
Table of Contents
Why this recipe is great
- It’s made with less than 10 ingredients.
- It is easy to make.
- It is easy to customize.
- It is a great recipe for those with dairy intolerances or allergies.
- It’s a great recipe for those following a Paleo, Whole30, Dairy-free or Vegan diet.
Recipe ingredients
- Butter potatoes ( or Yukon gold potatoes)- They make for the best mashed potatoes because they are soft and velvety after they are boiled.
- Almond milk– this is a great non-dairy milk alternative.
- Coconut cream– make sure the coconut cream doesn’t have any preservatives or additives inside. Also make sure you enjoy the taste of your coconut cream. I love Savoy coconut cream because it is creamy and doesn’t taste like coconut.
- Olive oil– extra light olive oil keeps the flavor light.
- Garlic powder– this adds flavor without having to cook the garlic first
- Dried parsley– this also adds flavor. Feel free to use fresh parsley if you want.
- Salt– use the salt of your choice.
- Pepper– fresh ground pepper is best here.
See recipe card below for a full list of ingredients and measurements.
Additions/ Substitutions
- Instead of gold potatoes, you could try Russet potatoes, red potatoes, or a mixture of different kinds.
- You could add cauliflower. Add some cauliflower to the boiling water and mix it into the potatoes. Try my potato and cauliflower mash if that sounds delish to you.
- You could add fresh garlic. Cooking garlic in olive oil and then adding it to the mashed potatoes would be yummy.
- You could add onion power or other spices. Thyme, rosemary, or sage could add a nice flavor.
Step by step instructions
Step 1: Cut the potatoes into 1/2 inch slices and boil until fork tender.
Step 2: Add all the ingredients into a bowl and mash. This includes the almond milk, coconut cream, olive oil, garlic powder, dried parsley, salt and pepper.
Expert tips
- Make sure to cut the potatoes so they have an even consistency while boiling.
- You don’t have to peel your potatoes! It adds a rustic vibe to keep the skin.
- But you can peel them if you want to.
- Use a potato masher or a large fork to mash them.
- Use a good quality coconut cream.
- Serve as a side dish with protein like roasted chicken or steak. Serve as a side dish for Thanksgiving, Friendsgiving, or a holiday meal.
Recipe FAQs
Yes! The guidelines changed to include potatoes and this change has made me very happy.
This has been a heavily debated topic, but potatoes have become very accepted in the Paleo community.
Olive oil! I love using olive oil instead of butter. I also love using coconut cream instead of butter as well.
Coconut cream and almond milk are my favorite combination nondairy options to use in mashed potatoes.
Other Whole 30 potato recipes you’ll love:
Did you try this recipe? Please leave me a ⭐ review below!
Whole30 Mashed Potatoes
Ingredients
- 3.75 pounds gold potatoes, or butter potatoes
- 1/4 cup almond milk
- 1/4 cup canned coconut cream, Savoy is my favorite because it has no preservatives and tastes great
- 3 Tablespoon olive oil
- 1 teaspoon garlic powder
- 2 teaspoon dried parsley
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
Instructions
- Boil water, with a sprinkle of salt, in a large pot.
- Cut the Butter potatoes into 1/2 inch sized slices, and then put them into the boiling water.
- Cook the Butter potatoes for about 15-20 minutes, until fork tender.
- Strain the potatoes and put them into a large bowl. Add 1/4 cup of almond milk, 1/4 cup of coconut cream, 3 Tbs olive oil, 1 tsp garlic powder, 2 tsp parsley, 1 tsp salt, and 1/2 tsp of ground black pepper to the potatoes and then mash.
- Mash until you have the desired consistency.
Video
Notes
- Make sure to cut the potatoes so they have an even consistency while boiling.
- You don’t have to peel your potatoes! It adds a rustic vibe to keep the skin.
- But you can peel them if you want to.
- Use a potato masher or a large fork to mash them.
- Use a good quality coconut cream.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hands down best mashed potatoes I’ve ever made from scratch!! I’m doing whole30 and craved some mashed potatoes, but I was worried about making them without butter. These are so good!! Thanks!
I’m SO glad!! These are my go-to mashed potato recipe. I find they make my Whole30 much easier 🙂
What kind of potatoncqn you use besides butter potatoes. They don’t carry those potatoes where I live
Gold potatoes work great!
They turned out pretty good, but you have to be ready for the coconut flavor. Not that it’s bad; it’s just different. I didn’t tell my fiancé I used coconut cream and he was like, “The potatoes are weird. I can’t place it. They taste like…they taste like suntan lotion smells.”
Did you use coconut cream without any preservatives in it? I find coconut cream with anything more than coconut and water inside to have a suntan lotion taste/smell.
The best mashed potatoes ever. Never would have thought almond milk and coconut cream would be so delicious in mashed potatoes. I substituted ghee for the olive oil. Made gravy using tapioca and chicken broth. Thanks for the recipe.
Yay! I bet it tastes great with ghee. 🙂 Alsooooo such a good idea to add gravy. NOM
Fantastic!! Just made these for Thanksgiving and put them in the Crock-Pot to keep them warm they are wonderful!! I literally got on my knees and thanked God!!
SOOO thrilled to hear that 🙂 This recipe is one of my favorites!! Happy Thanksgiving!! 🙂 🙂
These sounds excellent! Have you ever used coconut or rice milk to cook with? I have a bunch of those on hand and was thinking of subbing one of those for the almond milk.
I have used coconut milk, but not rice milk. Since the texture is pretty similar I think they would work instead of almond milk. Though the flavor may be a tiny bit different. Let me know how it goes!
These look amazing! Curious though, Do the potatoes not end up tasting like almonds?
No they surprisingly don’t! The spices and potato flavor are most dominant. 🙂
I made a similar dish this weekend. I always use red potatoes for a smoother mashed potatoes, olive oil, almond milk, sea salt, white pepper, garlic powder and Parmesan cheese. I know there should be no cheese. I just don’t know what to substitute that flavor with yet?
That’s a good question. I’ve heard that some people use nutritional yeast to create a “cheesy” taste. I haven’t personally tried that though. I LOVE parmesean as well. Honestly, if your body can tolerate it, why not keep the parmesan? 🙂
Delicious! used the potatoes and light olive oil I had but great rich flavor! So good.definite make again.
Happy to hear it!! 🙂
These mashed potatoes are absolutely fantastic!!! I think I like them more than the ones I make while not doing a Whole30. I’m pretty sure I’m going to continue making this recipe forever and it’s definitely found a spot on my Thanksgiving day table! Thank you!!
I’m so happy you enjoyed them! <3 I'm thinking these would be perfect for Thanksgiving.