Whole30 Loaded Mashed Potatoes

Name: Whole30 Loaded Mashed Potatoes
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Cuisine: American
Ingredients: 2 lb Red Potato (2 pounds red skin or yukon gold potatoes); ¼ cup Coconut Milk (1/4 – 1/2 cup of coconut milk — up to 0.5); 2 pieces Bacon (2 strips of Whole30 compliant bacon, cooked); 3 tbsp Scallion (3 tablespoons chopped green onion); 1 tbsp Clarified Butter (1-2 tablespoons ghee (optional) — up to 2) — optional; ½ tsp Garlic Powder (1/2 tsp garlic powder); 1 ½ tsp Table Salt (1 1/2 tsp salt (plus more to taste)); 0 pieces Black Pepper (pepper to taste)

Creamy mashed potatoes made with coconut milk and ghee, loaded with cooked bacon and green onions. A Whole30-compliant side dish.

25 minAmerican

Servings4

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Gluten Free
Dairy Free
Paleo

Steps

1Thoroughly clean your potatoes and chop them into halves or fourths. If you hate potato skins in your mashed potatoes, feel free to peel them as well.
2Place the potatoes in a large pot and cover with cold water. Bring the water to a boil and add a generous pinch of salt. Cook the potatoes for 15-20 minutes or until fork tender.
3Once the potatoes are cooked through, drain them. Reduce the heat to low and add them back into your pot. Then using a fork or potato masher, mash the potatoes until they’re nice and creamy.
4Next add your coconut milk. I like to start with 1/4 cup and add more as I need it it. How much you add will really depend on how you prefer the consistency of your potatoes. If you like a chunkier more rustic mash, then add less. If you like a really creamy mash, then add a little more.
5Next, add half the bacon, spring onions, ghee (if you’re using it), garlic powder, salt + pepper and stir to combine. Give them a taste and increase the salt and pepper to your liking. Top the potatoes with the remaining bacon and onions, and serve!