Creamy Whole30 Mashed Potatoes

IMG_5660

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!

mashed potatoes2

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!

 

*nutrition facts

 

12 Comments

  1. Pingback: Barbeque Meatloaf – A Pinch of Crazy

  2. Pingback: Mustard Potato Salad – A Pinch of Crazy

  3. Pingback: Roasted Chicken with Carrots – A Pinch of Crazy

  4. Pingback: Celebration Steaks with Pan Sauce – A Pinch of Crazy

  5. Pingback: No Bake Pumpkin Pie – A Pinch of Crazy

  6. Pingback: Ghee, Garlic, and Herb Turkey with Gravy – A Pinch of Crazy

  7. Pingback: Oven Baked Fries – A Pinch of Crazy

  8. Pingback: BBQ Chicken, Bacon, Ranch Potatoes – A Pinch of Crazy

Leave a Reply to A Pinch of Crazy Cancel reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: