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8 medium russet potatoes (approx. 2 lbs)

1 cup almond milk (unsweetened, plain (not vanilla), whole30 )

4 tbsp ghee

Salt (to taste)

Freshly ground black pepper (optional)

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1. For skin-on potatoes, clean potatoes. For skin-off potatoes, peel skin off all potatoes.

Stovetop

1. Cut potatoes into smaller pieces (about 1 inch by 1 inch).

2. Place potatoes in water. Add about 1 tablespoon salt to water.

3. Bring pot of water to a boil.

4. Boil until potatoes are soft (8-12 minutes).

5. Drain potatoes and transfer to large bowl or food processor.

6. In food processor, pulse potatoes for 3x10 seconds until crumbly (scrape sides after each session).

7. If using hand beaters, first mash potatoes with potato masher until crumbly.

8. Then add almond milk, ghee, salt, black pepper and optional spices (such as rosemary, thyme, garlic powder or sage). NOTE: I recommend starting with ½ of your almond milk to start and you can add more as you reach your desired consistency.

9. In food processor, pulse potatoes for 3x10 seconds until fully mixed and creamy.

10. If using hand beaters, mix until fully mixed and creamy.

11. You can add additional almond milk, water or ghee if you would like your potatoes creamier based on personal preference.

Microwave

1. Microwave potatoes until soft. This can take 5-15 minutes depending on the number of potatoes and your microwave power.

2. Once soft, cut potatoes into smaller pieces (about 1 inch by 1 inch).

3. In food processor, pulse potatoes for 3x10 seconds until crumbly (scrape sides after each session).

4. Add whole30 almond milk and ghee. NOTE: I recommend starting with ½ of your almond milk to start and you can add more as you reach your desired consistency.

5. Add salt and black pepper (optional).

6. Add any optional spices such as rosemary, thyme, garlic powder or sage.

7. In food processor, pulse potatoes for 3x10 seconds until fully mixed and creamy.

8. You can add additional almond milk, water or ghee if you would like your potatoes creamier based on personal preference.

Notes

Whole30 Mashed Sweet Potatoes: This recipe works well with sweet potatoes using the same instructions.

Whole30 Cauliflower Mashed Potatoes: To make cauliflower mashed potatoes, use 1 head cauliflower. Cook in microwave or boil until soft and tender. Start with just the ghee to combine. Depending on the consistency you desire, add almond milk starting with 1 tablespoon. Add additional almond milk until you reach desired consistency due to the moisture in the cauliflower.

Whole 30 Garlic Mashed Potatoes: Follow recipe instructions. Add garlic powder or 3-6 cloves of roasted garlic.

Optional Spices: Rosemary, thyme, garlic powder or sage.

Nutrition

Calories: 460kcal | Carbohydrates: 62g | Protein: 8g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 51mg | Sodium: 130mg | Potassium: 1495mg | Fiber: 8g | Sugar: 3g | Vitamin C: 70mg | Calcium: 143mg | Iron: 3mg