Whole30 Loaded Mashed Potatoes

These mashed potatoes are creamy and full of flavor without the butter or cheese. 

Whole30 Loaded Mashed Potatoes

My boyfriend makes THE BEST mashed potatoes. I mean hands down, there is no competition, I do not care who you are or who's mama you know, or auntie, or whatever - HIS mashed potatoes are better. This is not up for debate. I'm just, kindly, letting y'all know the facts. Ok, maybe that was a bit aggressive. I'm sure you know someone who makes wonderful mashed potatoes and more than one person can be good at the same thing...but, seriously, his mashed potatoes are my personal favorite. Rich, creamy, filled with half and half, butter, and plenty of  sour cream. Plus, they pair perfectly with my pot roast, further confirming that we're supposed to spend the rest of our lives together in a mashed potato, pot roast heaven-like bliss. 

Mashed potatoes are a Sunday dinner regular around here, so when my boyfriend and I did the Whole30 together this past January, I knew we were going to have to try out a Whole30 version of one our favorite side dishes. If you're not familiar with the Whole30 program, it requires you to avoid all dairy for 30 days, among other common inflammatory foods like grains and sugar. It's been a game changer in helping me learn and maintain healthy habits and a healthy lifestyle, but it definitely meant that mashed potatoes filled with cream and butter were off the table in January. Thankfully, with a few simple swaps we were able to recreate the familiar creaminess of my boyfriend's classic mashed potatoes while still remaining Whole30 compliant. 

Whole30 Loaded Mashed Potatoes

These potatoes get their decadent creaminess from full-fat coconut milk, which is one my absolute favorite dairy alternatives. Unlike the boxed coconut milk you find in the refrigerated section, full-fat coconut milk is sold in a can. It's rich, creamy, and makes the perfect substitute for things like half and half or heavy cream. You can use it to make coffee creamer, smoothies, dairy-free ranch dressing, traditional curry recipes, ice cream, or even whip it for a dairy-free whipped cream. Coconut milk is also full of healthy fat, which is important for your overall health, which is another reason I like to keep a can in my pantry at all times.

Because we couldn't use our more traditional ingredients like sour cream or cheese for extra flavor, I amped up the tastiness of these mashed potatoes with fresh green onions and bacon. They ended up tasting like a loaded baked potato and who doesn't love a good loaded baked potato?!  If you're on a Whole30 or just trying to avoid dairy, this recipe is so simple and makes the perfect creamy side dish with pot roast, steak, roasted chicken, or anything else your creative heart desires. 

Want More? Check Out My Favorite Whole30 Recipes

Easy Buffalo Chicken Salad

Copycat Cava Bowls with Braised Pork

Whole30 Roasted Tomato Soup


Whole30 Loaded Mashed Potatoes

Whole30 Loaded Mashed Potatoes

Ingredients:

  • 2 pounds red skin or yukon gold potatoes
  • 1/4 - 1/2 cup of coconut milk
  • 2 strips of bacon, cooked
  • 2 tablespoons chopped green onion 
  • 2 tablespoons ghee (optional)
  • 1/2 tsp garlic powder 
  • salt + pepper to taste 

Method:

  1. Thoroughly clean your potatoes and chop them into halves or fourths. If you hate potato skins in your mashed potatoes, feel free to peel them as well. I can't remember the last time I actually peeled my potatoes though, so don't feel like it's necessary. 
  2. Place the potatoes in a large pot and cover with cold water. Bring the water to a boil and add a generous pinch of salt. Cook the potatoes for 20-30 minutes or until fork tender. 
  3. Once the potatoes are cooked through, drain them. Reduce the heat to low and add them back into your pot. Then using a fork or potato masher (I don't actually own a potato masher and always use a fork, but for y'all fancy pants home chefs out there with all the kitchen equipment...go ahead and whip out that masher!), mash the potatoes until they're nice and creamy. 
  4. Next add your coconut milk. I like to start with 1/4 cup and add more as I need it it. How much you add will really depend on how you prefer the consistency of your potatoes. If you like a chunkier more rustic mash, then add less. If you like a really creamy mash, then add a little more. 
  5. Next, add half the bacon, spring onions, ghee (if you're using it), garlic powder, salt + pepper and stir to combine. Give them a taste and increase the salt and pepper to your liking. Top the potatoes with the remaining bacon and onions, and serve!