The best ever Whole30 mashed potatoes that are super creamy, garlicky, gluten-free, dairy-free, and vegan! These mashed potatoes go very well with your favorite roast, curry, or pie. They’re so fluffy and rich, and I’ve also included an Instant Pot method + the classic stovetop method for you!
I can’t believe that I’ve never shared a mashed potato recipe with you guys, I mean, I’ve been blogging for so many years and mashed potatoes is definitely a favorite of mine ever since I was a kid and I only sharing this recipe with you now.
But, better late than never. And here comes the best ever mashed potato recipe that you will find on the Internet! I love that this recipe is vegan, and Whole30 compliant.
Why Whole30 mashed potatoes?
I figured that January is just a couple of weeks away, and this recipe of mine just happens to be Whole30 compliant, plus it’s sooo creamy and good so why not share it?
You might also want to make this on your Christmas dinner! I mean, mashed potatoes are a must on our Christmas dinner menu.
How to make creamy mashed potatoes?
I like steaming the potatoes rather than boiling covered in water if I’m making Instant Pot mashed potatoes. But if I’m making this over the stovetop, then I just boil them. Both ways work and turn out great.
You will need:
- Potatoes.
- Vegan butter or ghee, and almond milk.
- Garlic, herbs, salt, and pepper.
Creamy Instant Pot mashed potatoes
If you were to make this in the Instant Pot, then peel and chop potatoes so they’re generally the same size. Put on a trivet, add 1 cup of water and cover with the lid.
Make sure that the vent is set on the SEALING position so that the pressure can build up once it’s on.
Press on MANUAL or PRESSURE COOK, and set at 8 minutes on high. Allow the Instant Pot to come to pressure and cook.
As you wait for the potatoes to cook, in a small saucepan melt the butter and add the minced garlic and herbs to the butter and cook for 1-2 minutes on medium heat. Set aside, and let the flavors infuse.
Once it’s done, quickly release the steam and carefully open the lid. The potatoes will be cooked and tender but not falling apart.
While the potatoes are still warm, mash them right away with a potato masher, potato rice, or even the back of a wooden spoon.
Add butter, milk, herbs, salt, and butter, and mashed everything together until the mash is smooth.
**If you’re following a vegan diet, and would like to use ghee then try to find vegan coconut ghee. As usual, ghee is not vegan.
**If you’re following a Whole30 diet, then double-check that the vegan butter is Whole30 compliant or just use ghee to make the Whole30 mashed potatoes.
**You can use coconut oil instead of vegan butter or ghee if desired.
Finally, mix in the melted butter or ghee along with the herbs and garlic. If you prefer not to add any herbs to your mash, then just take them out before stirring them in.
Have a taste and adjust seasonings to your preference.
Stovetop mashed potatoes
Add water to a pot, bring to a boil, add salt and the potatoes. Cook the potatoes until they’re fork-tender.
As you wait for the potatoes to cook, in a small saucepan melt the butter and add the minced garlic and herbs to the butter and cook for 1-2 minutes on medium heat. Set aside, and let the flavors infuse.
Once they’re cooked, strain the water and leave the potatoes in the pot. Mash them while they’re still hot with butter, milk, herbs, salt, and pepper. To mash, use a potato masher, potato rice, or the back of a wooden spoon (but note that using a wooden spoon won’t result in super-smooth mashed potatoes).
Finally, mix in the melted butter along with the herbs and garlic. If you prefer not to add any herbs to your mash, then just take them out before stirring them in but do add them as you melt the butter to infuse.
What kind of potatoes can I use to make creamy mash?
- Russets
- Yukon golds
Cook’s tips
- To get really creamy and smooth mashed potatoes, make sure that you mash them as they’re still hot. As otherwise, a skin develops to the potatoes and that might result in a slightly chunky mash.
- Make sure that you drain the water well after the potatoes are cooked.
- Feel free to leave the potato skins on if you’re using organic potatoes, and don’t mind a bit of chunky texture in your mash.
- If you’re using the Instant Pot method, and don’t have a trivet, you have nothing to worry about. You can cook them covered in water, and you won’t need to completely cover the potatoes. Just use 1 cup of water.
- Feel free to serve the mash with additional butter or ghee, and/or chopped fresh herbs.
More potato recipes that you might like
- Cheesy scalloped potatoes
- Instant Pot buttered potatoes
- Smashed potatoes
- Cheesy mashed potato cakes
- Vegan potato cakes with carrot and rice
- Vegan potato soup
- Instant Pot potato salad
There are 2 WW points per one portion of Whole30 mashed potatoes.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Whole30 Mashed Potatoes
Equipment
- Potato masher
Ingredients
- 2 lbs 1 kg potatoes
- 4 tbsp vegan butter or ghee 2 tbsp + 2 tbsp (check notes below)
- ½ cup 125 ml almond milk
- 1 clove garlic minced
- 1 tbsp fresh herbs thyme, sage, rosemary
- salt and pepper to taste
Instructions
Instant Pot method:
- Peel and chop the potatoes so they're generally the same size. Put on a trivet, add 1 cup of water and cover with the lid. Make sure that the vent is set on the SEALING position so that the pressure can build up once it's on.
- Press on MANUAL or PRESSURE COOK, and set at 8 minutes on high. Allow the Instant Pot to come to pressure and cook.
- As you wait for the potatoes to cook, in a small saucepan melt the butter and add the minced garlic and herbs to the butter and cook for 1-2 minutes on medium heat. Set aside, and let the flavors infuse.
- Once it’s done, quickly release the steam and carefully open the lid. The potatoes will be cooked and tender but not falling apart.
- While the potatoes are still warm, mash them right away with a potato masher, potato rice, or even the back of a wooden spoon. Add butter, milk, herbs, salt, and butter, and mashed everything together until the mash is smooth.
- Finally, mix in the melted butter along with the herbs and garlic. If you prefer not to add any herbs to your mash, then just take them out before stirring them in. Have a taste and adjust seasonings to your preference.
Stovetop method:
- Add water to a pot, bring to a boil, add salt and the potatoes. Cook the potatoes until they're fork-tender.
- As you wait for the potatoes to cook, in a small saucepan melt the butter and add the minced garlic and herbs to the butter and cook for 1-2 minutes on medium heat. Set aside, and let the flavors infuse.
- Once they're cooked, strain the water and leave the potatoes in the pot. Mash them while they're still hot with butter, milk, herbs, salt, and pepper.
- Finally, mix in the melted butter along with the herbs and garlic. If you prefer not to add any herbs to your mash, then just take them out before stirring them in but do add them as you melt the butter to infuse.
Notes:
- To get really creamy and smooth mashed potatoes, make sure that you mash them as they’re still hot. As otherwise, a skin develops to the potatoes and that might result in a slightly chunky mash.
- Make sure that you drain the water well after the potatoes are cooked.
- Feel free to leave the potato skins on if you’re using organic potatoes, and don’t mind a bit of chunky texture in your mash.
- If you’re using the Instant Pot method, and don’t have a trivet, you have nothing to worry about. You can cook them covered in water, and you won’t need to completely cover the potatoes. Just use 1 cup of water.
- Feel free to serve the mash with additional butter or ghee, and/or chopped fresh herbs.
- If you don’t have a potatoes masher, you can either used a stand mixer and beat the potatoes until they’re creamy but make sure not to overbeat them. Otherwise, you can use the back of a wooden spoon, but note that it won’t result in super-smooth mashed potatoes.
- If you’re following Whole30 diet, double check that the vegan butter that you’re using is Whole30 compliant. Otherwise, just used clarified ghee.
- If you’re following a vegan diet, and would like to use ghee then double check that it’s vegan. I found vegan coconut ghee before that tasted like butter.
- You can use coconut oil instead of vegan butter or ghee if desired.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
Ray says
Turned out very delicious thank you!