Whole30 garlic herb mashed potatoes are the homemade comfort food side dish you need in your life! Made with buttery Yukon gold potatoes, garlic infused ghee, and a generous handful of fresh herbs. They are savory, creamy, and absolutely irresistible. Dairy free option.
The best Whole30 mashed potatoes
When it comes to the best comfort food side dishes, mashed potatoes are way high on the list. Always a welcome sight whether served for thanksgiving dinner or weeknight steak and potatoes.
This recipe has been a staple at our house for many years, and thanks to savory garlic infused ghee and fresh herbs, this Whole30 version is just as delicious as any other!
Why you’ll love these homemade mashed potatoes
They are:
- Comforting
- Hearty
- Savory
- Flavorful
- Creamy + rich
- Garlicky
- Whole30 compatible
- Easily made vegan / dairy free
- SO delicious!
Ingredients and substitutions
The ingredients for these garlic herb mashed potatoes are pretty basic and easy to find at the grocery store. Below I’ll share some details and tips for common substitutions you might be looking for!
Here’s what you need
- Yukon gold potatoes – Yukon gold are my first choice for making mashed potatoes. They have a rich buttery flavor and creamy, dense texture that is perfect for this recipe. Another type of starchy potato like Russets would also work.
- Garlic – Lots of garlic gives these potatoes a delicious savory flavor.
- Ghee – The rich, toasty flavor of ghee lends itself perfectly to mashed potatoes. If you’d like to make these mashed potatoes vegan / dairy free they can be made with olive oil or vegan butter instead of ghee.
- Dairy free milk – Almond milk, cashew milk, or another dairy free milk or creamer are all great options. Keep in mind that oat milk and certain dairy free milk options are not Whole30 compatible so make sure to check your label! Look for a dairy free milk that has no sugar and no carrageenan.
- Fresh herbs – A combination of chives and parsley are my favorite for these mashed potatoes. Dill would also be delicious! If you want to use heartier herbs like thyme or rosemary make sure to chop them very fine, warm them in the ghee to soften their bold flavor, and use much less than the recipe calls for. 1 tablespoon would likely be the perfect amount.
- Salt and pepper – The recipe calls for salt and pepper, but I’d encourage you to add more or less to your taste. Mashed potatoes need quite a bit of salt to taste good.
What is the best type of dairy free milk for mashed potatoes?
Because these mashed potatoes are made without cows milk, you’ll want to find a good creamy substitute to use in its place.
Personally I’m not a big fan of using coconut milk in savory recipes like this because of the coconut flavor it imparts. But if you don’t mind it, it is a nice creamy option.
My top 3 picks are:
- Cashew milk – This version from Elmhurst is always in our pantry – it’s SO creamy!
- Unsweetened nutpods – Cashew free option for those with a cashew allergy. It’s made with almonds and coconuts but doesn’t have any coconut flavor.
- Unsweetened almond milk
Where I like to shop for Whole30 pantry staples
You can find all of the pantry staples for this recipe on Thrive Market – a membership based natural products store that is like the Whole Foods of Costco but entirely based online and with the BEST wholesale prices. It’s a lifesaver when you need to find special pantry ingredients for your Whole30!
How to make
Like most good mashed potato recipes, the magic is in the combination of flavorful ingredients + technique. There are many ways to make delicious mashers, but this is our favorite.
Here’s the step-by-step
- Boil the potatoes. In a large pot add the potatoes and fill to cover by at least an inch with cold water and add 1 tablespoon of kosher salt. Bring water to a boil over high heat and then reduce to a simmer. Cook for 15 – 20 minutes, until potatoes are fork tender.
- Prepare the garlic ghee. Add ghee to a small saucepan and warm over medium heat. Add chopped garlic and cook, until fragrant but not brown – for about 1-2 minutes. Remove from the heat and set aside.
- Add the garlic ghee to the potatoes. Drain the potatoes and return to the pot. Add the garlic infused ghee to the potatoes and mash using a potato masher. As you mash, add the nondairy milk a few tablespoons at a time until desired consistency is reached.
- Season and serve. Season with salt and black pepper to taste. Mashed potatoes always benefit from plenty of salt. Stir in fresh herbs and serve topped with a little extra melted ghee, herbs, and black pepper if desired.
Should you make mashed potatoes with or without the skin?
Whether you make mashed potatoes with or without the skin is up to you. We like the added texture of the skin so I usually leave it on. If you prefer a softer, creamier mashed potato, you’ll want to peel them before boiling.
What types of herbs are good to add to mashed potatoes?
Parsley, chives, and dill are all delicious tender herbs for stirring into mashed potatoes. If you want to use heartier herbs like rosemary, thyme, or sage, I recommend chopping them very fine and warming in the ghee along with the garlic to soften the flavor and infuse the ghee. You’ll also want to reduce the amount by at least half since they’re more potent in flavor.
How to mash potatoes without a potato masher
If you don’t have a potato masher, there’s a few other options you can use for mashing your potatoes.
- A pastry cutter.
- A large, sturdy fork.
- An immersion blender (just be careful not to over process the potatoes or they will turn gluey. Stick to a low setting and pulse the blade carefully just until desired consistency is reached).
- A handheld mixer (another method that requires some care not to over process)
- The bottom of a mug! Sounds strange, but the bottom of a mug can be used to mash potatoes if all else fails. Just make sure you’re using a bowl that is big enough so that the potatoes don’t spill over the sides while you’re mashing.
Can you make these mashed potatoes in advance?
Yep! These mashed potatoes can be made in advance.
They’re easiest to reheat in the microwave where they won’t dry out.
If you want to reheat on the stove or in the oven, use low heat and add a bit of extra non dairy milk and ghee to the pan before adding the mashed potatoes. Allow them to warm slowly, without stirring much. The more you stir them, the more the starch is activated which can turn them gummy.
If you are just looking to keep them warm until you’re ready to serve they can be kept warm in the oven at 250 degrees in a covered dish for up to an hour. Before serving give them a gentle stir and thin with a bit more dairy free milk if needed.
How much mashed potatoes should you make per person?
A general rule of thumb is to prepare 1/2 pound of potatoes for each person. So since this recipe calls for 4 pounds of potatoes, it should serve 8 people.
This recipe can easily be halved to make enough mashed potatoes for 4 servings instead of 8.
What kind of gravy to make for these Whole30 mashed potatoes
The only thing that makes creamy mashed potatoes even better is a delicious gravy to serve with them!
These are our favorite Whole30 compatible gravy recipes:
Servings suggestions
These mashed potatoes would be delicious served alongside all kinds of comfort food meals! Everything from a turkey dinner to a hearty stew.
Here’s some ideas:
- Creamy Dairy Free Smothered Pork Chops
- Bacon Wrapped Pork Tenderloin
- Baked Garlic Herb Turkey Meatballs
- Garlic Basil Sautéed Shrimp
- Bacon Wrapped Chicken Breast
If you enjoyed this recipe, we’d love it if you would take 5 seconds to rate and review it below! It’s also super helpful for other readers if you share any modifications you made to the recipe.
Thank you for sharing your kitchen with NK. We’re so grateful you’re here!
Print
Whole30 Garlic Herb Mashed Potatoes (Vegan Option)
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Diet: Gluten Free
Description
Whole30 garlic herb mashed potatoes are the homemade comfort food side dish you need in your life! Made with buttery Yukon gold potatoes, garlic infused ghee, and a generous handful of fresh herbs. They are savory, creamy, and absolutely irresistible. Dairy free option.
Ingredients
- 4 pounds Yukon gold potatoes, washed and cut into 1 1/2 inch pieces – peeled or unpeeled
- 1 tablespoon kosher salt
- 4 cloves of garlic, chopped
- 1/2 cup of ghee (for a vegan option use olive oil or vegan butter – however most vegan butter is not Whole30 compatible)
- 1 cup dairy free milk, plus more as needed – choose a full fat option for creamier mashed potatoes
- 2 teaspoons kosher salt, plus more as needed to taste
- Black pepper, to taste
- 1/4 cup finely chopped chives, parsley, dill, or a combination
Instructions
- Boil the potatoes. In a large pot add the potatoes and fill to cover by at least an inch with cold water and add 1 tablespoon of kosher salt. Bring water to a boil over high heat and then reduce to a simmer. Cook for 15 – 20 minutes, until potatoes are fork tender.
- While the potatoes are cooking, prepare the garlic infused ghee. Add ghee to a small saucepan and warm over medium heat. Add chopped garlic and cook, until fragrant but not brown – for about 1-2 minutes. Remove from the heat and set aside.
- Mash the potatoes. When potatoes are done, drain and return to the pot. Add the garlic infused ghee and mash using a potato masher. As you mash, add the nondairy milk a few tablespoons at a time until desired consistency is reached.
- Season and serve. Season with 2 teaspoons kosher salt (or more if needed), and black pepper to taste. Stir in fresh herbs and serve topped with a little extra melted ghee, herbs, and black pepper if desired.
Notes
This recipe can easily be halved to make 4 servings instead of 8.
If you want to reheat on the stove or in the oven, use low heat and add a bit of extra non dairy milk and ghee to the pan before adding the mashed potatoes. Allow them to warm slowly, without stirring much. The more you stir them, the more the starch is activated which can turn them gummy.
If you are just looking to keep them warm until you’re ready to serve they can be kept warm in the oven at 250 degrees in a covered dish for up to an hour. Before serving give them a gentle stir and thin with a bit more non dairy milk if needed.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Side dish
- Method: Stove top
- Cuisine: American
Leave a Reply