You’ll love these Whole30 Loaded Mashed Potatoes! These potatoes are packed with flavor thanks to smoky bacon and fresh herbs, and incredibly creamy with the addition of ghee and coconut milk. 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, or roasted chicken. I promise you won’t even miss the dairy in this traditional comfort food side dish!
My husband makes some of the best mashed potatoes on the planet. They’re rich, creamy, and filled with plenty of half and half, butter, and sour cream. When I think of a delicious mashed potato recipe to serve at Thanksgiving or Christmas, I immediately think of his.
When my husband and I did our first Whole30 together, I knew I was going to have to create Whole30 version of one our favorite side dishes. If you’re not familiar with the Whole30 program, the program requires you to avoid all dairy for 30 days. The program has been a game changer in helping me learn and maintain healthy habits and a healthy lifestyle.
Thankfully, with a few simple swaps I was able to recreate the creaminess of classic mashed potatoes while still keeping them Whole30 compliant.
The Best Potatoes for Whole30 Loaded Mashed Potatoes
My all-time favorite potatoes to use for making mashed potatoes are yukon gold. I love the creamy buttery-ness of yukon golds and you can easily find them in your local grocery store. Yukon gold potatoes also have a very tender skin after cooking, which means that you won’t have to peel your potatoes to make this mash. Of course, if you really don’t like to include potato skins in your mashed potatoes, feel free to give them a peel!
If for some reason you can’t find yukon gold potatoes, red skin potatoes would work really well in this recipe, too!
Before boiling the potatoes, cut them into quarters. Cutting the potatoes into smaller chunks helps them to cook up faster and makes them easier to mash. You’ll want to boil the potatoes until they’re fork tender, around 15-20 minutes.
How to Get Creamy Mashed Potatoes Without Dairy
One of my favorite tricks to getting super creamy mashed potatoes with the dairy is to mash the potatoes before adding any of the other ingredients. You can use a potato mashed or whisk to break up the potatoes and get them as creamy as you would like. If you prefer a more thick and rustic mash, feel free to mash the potatoes a little less.
After you get your potatoes pretty creamy, it’s time to add the coconut milk. Full-fat coconut milk is a great substitute for dairy in these potatoes. Full-fat coconut milk 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 full-fat coconut milk 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.
You’ll only need a 1/4-1/2 cup of coconut milk, depending on how creamy you like your potatoes, and the flavor is not over powering. I like to start with a 1/4 cup of milk and then add more depending on how creamy I want the potatoes.
How to Add Even More Flavor to Your Mashed Potatoes
While a little salt and coconut milk goes a long way to give you great mashed potatoes, these Whole30 loaded mashed potatoes are extra special because they’re packed with so much flavor. Because I couldn’t use more traditional ingredients like sour cream or cheese for extra flavor, these mashed potatoes have fresh green onions and crispy bacon. The final product tastes like a loaded baked potato and who doesn’t love a good loaded baked potato?
How to Serve Whole30 Mashed Potatoes
To finish and serve these potatoes, top them with more crumbled bacon, greens onions, and whatever fresh herbs you’d like. I love adding a little parsley or dill on top of the potatoes for even more flavor.
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.
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 15-20 minutes or until fork tender.
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, mash the potatoes until they’re nice and creamy.
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.
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!