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Whole30 Mashed Potatoes are the perfect accompaniment to epic dinners, whether it’s the holiday season, Easter, Burn’s Night, or just a regular weeknight meal. These Paleo Mashed Potatoes are loaded with garlic, rosemary, and olive oil. You won’t miss the cream! They’re Whole30 + Paleo + Vegan.

Overhead shot of hands holding a white bowl of mashed potatoes garnished with rosemary.

This post was originally published on November 26th, 2021.

❤️ Why you will love this recipe

  • They’re easy to make: This is the most straightforward homemade mashed potatoes recipe I’ve ever made: just 5 ingredients plus salt and pepper.
  • They have plenty of flavor: These healthy mashed potatoes are garlicky and herby thanks to the rosemary. They are also creamy and rich as we add almond milk and olive oil. So delicious!
  • We use simple ingredients: No heavy cream, no butter. Just simple, wholesome ingredients.
  • They keep really well: Perfect for meal prep, the leftovers will be something to look forward to!
  • They’re vegan: As there is no dairy, this delicious mashed potato recipe is the perfect vegan option for a holiday meal or side dish anytime.
  • Mashed potatoes go with anything: This is the perfect side dish recipe to whip up anytime! Serve it with baked chicken, meatballs, or steak. Take a look at my list below for more main dish serving suggestions.

🗝️ Key Ingredients

  • Potatoes: Yukon gold potatoes are the best potatoes for mashing in my opinion, however, any variety of white potatoes should work, like russet potatoes for example. Red potatoes are also a great option!
  • Herbs: I’m a big fan of using fresh herbs whenever I can. Fresh garlic and rosemary are pan-fried until golden and crispy and mixed into the potatoes. Such a delicious flavor! I used rosemary from my garden and minced garlic cloves. Fresh herbs are important for the amazing flavor, however, garlic powder and dried rosemary would be fine in a pinch!
  • Olive oil: I used light olive oil to pan-fry the herbs and then mixed it in with the potatoes. It adds a richness that you usually achieve with cream, butter, milk, or cream cheese. Extra virgin olive oil is a great substitute if you like the olive flavor or refined coconut oil.
  • Almond milk: The mashed potatoes need a little liquid for perfect consistency, so I added unsweetened almond milk which made the mashed potatoes creamier as well. Any paleo-friendly dairy-free milk will work!

🥣 How do I make mashed potatoes without milk?

1. Boil water: Bring a large pot of water to boil on the stove.

2. Cook the potatoes: Diced the potatoes, add them to the pot and close the lid. You may need to turn the temperature down to keep it from overflowing.

3. Strain: When the potatoes are fork-tender, turn off the heat, strain the potatoes and return them to the pot. 

Fork pricking potatoes in a large pot with water.

4. Fry herbs: Meanwhile, in a frying pan over medium heat add the olive oil, rosemary, and garlic. Cook for a few minutes until the garlic begins to turn golden brown, add the pepper, and then remove the pan from heat. 

Garlic, rosemary, black pepper, and olive oil in a black skillet.

5. Add ingredients together and mash: Pour the contents from the pan including the oil into the pot with the potatoes, along with almond milk and sea salt, and begin to mash them with a potato masher. 

6. Season: Taste and adjust the seasoning if necessary.

Close-up of paleo mashed potatoes with rosemary.

🪄 Recipe Notes and Tips

  • Mashing: For the best mashed potatoes, use a potato masher instead of a hand mixer or immersion blender. Over mashing or blending the potatoes makes them gluey instead of fluffy.
  • Seasoning: Play with your flavors! I like to add a little thyme when I have it on hand. Chicken seasoning is also great in this recipe.
  • Oil: Any healthy oil like light olive oil, extra virgin olive oil, refined coconut oil, or avocado oil can be used. If you’re okay with dairy, feel free to add a little ghee, butter, or vegan butter.

🫙 Storage and Reheating Instructions

  • Store: Store any leftovers in an airtight container in the fridge for up to 4 days.
  • Reheat: Reheat in a pot on the stove, the microwave, or in the oven until piping hot.
  • Freeze: Yes, these dairy-free mashed potatoes freeze really well! Store them in an air-tight container and consume them within 4 months. Thaw completely before reheating.

🥔 Can you eat mashed potatoes on whole30?

Potatoes are allowed on the whole30 diet, provided that they aren’t in the form of fries or potato chips/crisps. When making mashed potatoes for whole30, avoid dairy foods like butter, cheese, cream, milk, and sour cream. Dairy is not permitted in the whole30 diet.

🥛 What’s a good substitute for milk in mashed potatoes?

Here are my favorite dairy-free alternatives that also fit in the whole30 or paleo diet:

  • Unsweetened almond milk
  • Cashew milk
  • Coconut milk
  • Coconut cream
  • Soaked & blended neutral nuts to make a cream, like cashew cream
  • Olive oil
  • Avocado oil
  • Coconut oil (use refined to avoid the coconut flavor)
  • Whole30 Mayonnaise

❓ Why is my mash like glue?

If they are over-mashed, they become gluey because too much starch is released. For this reason, I recommend using a little elbow grease and mashing the potatoes with a masher and not a food processor, hand mixer, or immersion blender (speaking from experience here!).

🍽️ What to serve with mashed potatoes

Overhead shot of whole30 mashed potatoes in a white bowl with rosemary garnish.

😋 More Whole30 Recipes you will love

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📖 Recipe

Overhead shot of mashed potatoes in a white bowl garnished with rosemary.

Whole30 Garlic Mashed Potatoes

Bethany Galloway
Paleo Mashed Potatoes are the perfect accompaniment to epic dinners, whether it’s the holidays or just a regular Tuesday evening. These Whole30 Mashed Potatoes are loaded with garlic, rosemary, and olive oil. You won’t miss the cream!
5 from 3 votes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Whole30
Cuisine American
Servings 10 servings
Calories 235 kcal

Ingredients
  

  • 2 kg 4.4lbs white or red potatoes (I used yukon gold)
  • 3 cloves garlic minced
  • 2 sprigs fresh rosemary about 30 leaves
  • 3 tbsp olive oil see note 3
  • 2 cups 473ml unsweetened almond milk
  • 1 tsp ground black pepper
  • 2 tsp salt or to taste

Instructions
 

  • Bring a pot of water to boil on the stove.
  • Diced the potatoes, add them to the pot, and close the lid. You may need to turn the temperature down to keep it from overflowing.
  • When the potatoes are fork-tender, turn off the heat, strain the potatoes and return them to the pot.
    Fork pricking potatoes in a large pot with water.
  • Meanwhile, in a frying pan over medium heat add the olive oil, rosemary, and garlic. Cook for a few minutes until the garlic begins to turn golden brown, add the ground black pepper, and then remove the pan from heat.
    Garlic, rosemary, black pepper, and olive oil in a black skillet.
  • Pour the contents from the pan including the oil into the pot with the potatoes, along with unsweetened almond milk and salt, and begin to mash them with a potato masher.
    Almond milk being poured over potatoes and herbs in a large pot.
  • Taste and adjust the seasoning if necessary.

Notes

  1. Mashing: For the best mashed potatoes, use a potato masher instead of a hand mixer or immersion blender. Over mashing or blending the potatoes makes them gluey instead of fluffy.
  2. Seasoning: Play with your flavors! I like to add a little thyme when I have it on hand. Chicken seasoning is also great in this recipe.
  3. Oil: Any healthy oil like light olive oil, extra virgin olive oil, refined coconut oil, or avocado oil can be used. If you're okay with dairy, feel free to add a little ghee, butter, or vegan butter.
  4. Store: Store any leftovers in an airtight container in the fridge for up to 4 days.
  5. Reheat: Reheat in a pot on the stove, the microwave, or in the oven until piping hot.
  6. Freeze: Yes, these dairy-free mashed potatoes freeze really well! Store them in an air-tight container and consume them within 4 months. Thaw completely before reheating.

Nutrition

Serving: 1gramsCalories: 235kcalCarbohydrates: 44gProtein: 5gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 4gSodium: 487mgFiber: 5gSugar: 4g
Keyword allergy free, bangers, christmas, dairy free, garlic, mash, olive oil, potatoes, rosemary, side dish, taters, tatties, thanksgiving
Tried this recipe?Let us know how it was!

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