Ingredients
- 2 pounds red skin or yukon gold potatoes
- 1/4 – 1/2 cup of coconut milk
- 2 strips of Whole30 compliant bacon, cooked
- 3 tablespoons chopped green onion
- 1–2 tablespoons ghee (optional)
- 1/2 tsp garlic powder
- 1 1/2 tsp salt (plus more to taste)
- pepper to taste
Method
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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.
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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.
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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.
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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.
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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!
Keywords: whole30 mashed potatoes, loaded mashed potatoes, whole30 loaded mashed potatoes