Basic [Whole30] Mashed Potatoes

Happy Monday!
Happy September Whole30!

Okay, let’s just go ahead and call it… This week is going to be tough. Cutting the most addictive additives to our food and focusing on bare-bone eating takes a toll on your body! The hangover is real and at some point, anything that can remind you of that comfort will seem like a kiss from the heavens!

These basic mashed potatoes do that for me. Ready to accompany any meal, I like to store them in the fridge and in all honesty… just eat them with a fork out of the container.

Not only are they great for comfort, they make a really great option when entertaining or accepting a dinner invitation. Pouring the last of the melted ghee over the potatoes before serving takes them from “just mashed potatoes” to “fancy mashed potatoes” and I am here for it!


Basic Mashed Potatoes

  • Servings: 4
  • Difficulty: Easy
  • Print


  • 2 pounds red potatoes, skin on and washed
  • 2.5 tablespoons ghee
  • 3/4 cup full fat coconut milk
  • 1 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1 potato masher


  1. Place potatoes in a large pot and cover with cool water about 2 inches above the potatoes. Add 1/2 teaspoon sea salt to the water. Bring the water to a boil on medium-high heat and cook until fork tender, about 20 minutes.
  2. Remove the potatoes by draining or using a slotted spoon and place them into a large bowl. With a potato masher, gently mash each potato breaking them.
  3. To the bowl, add 2 tablespoon ghee, coconut milk, salt, and pepper. Continue mashing the potatoes until you achieve your desired texture. From there, give the potatoes a final stir and serve with the last 1/2 tablespoon melted ghee.


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