White potatoes are allowed on Whole30, but traditional mashed potato recipes often call for cream and butter – that’s a no-go on Whole30!
Here’s a compliant recipe for mashed potatoes the whole family is sure to love.
We used red potatoes since the skin is softer and doesn’t require pealing (although you can still peal if you’d prefer). I also love my mashed potatoes with horseradish, which is why I added that at the bottom. Still, it’s not for everyone, and not necessary if it’s not your cup of tea. If you’re not sure how you feel about horseradish, add gradually and taste as you go.
Ingredients:
- 2lb red skin potatoes
- 2 tbsp ghee
- 1/2 cup bone broth or chicken stock
- salt and pepper to taste
Additional option: add 1/4 cup horseradish for a kick!
Instructions:
Bring medium pot of water to a boil. Scrub and rinse potatoes – remove any warts. Cut potatoes into quarters (or smaller, depending on size of potatoes) and place them in boiling water. Boil until they can be pierced smoothly with a fork – about 20 minutes. Remove from heat.
Next, dump into a colander and strain out the water. Put potatoes back into now warm pot and begin to mash them. Add ghee and bone broth. Mash together. Next, add salt, pepper, and horseradish – if you desire.
