Whole30 Garlic Mashed Potatoes

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

5 from 3 votes

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!

Prep Time10

Cook Time15

Total Time25

Course: Whole30

Cuisine: American

Keyword: allergy free, bangers, christmas, dairy free, garlic, mash, olive oil, potatoes, rosemary, side dish, taters, tatties, thanksgiving

Servings: servings

Calories: 235kcal

Author: Bethany Galloway

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.
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.
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.
Taste and adjust the seasoning if necessary.

Notes

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.
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.

Nutrition