Recipe: Dairy Free Mashed Potatoes

Dairy Free Mashed Potatoes

Prep Time: 8 minutes

Cook Time: 15 minutes

Yield: 6-8 servings


·      3 pounds organic yukon gold potatoes

·      1 can whole fat coconut milk

·      1/2 cup ghee

·      2 teaspoons sea salt

·      1 teaspoon garlic powder

·      1/2 teaspoon black pepper

·      1/4 teaspoon paprika


1.  Wash and cut potatoes into fourths. Place in a large pot and cover with cold water. Turn the heat to medium high and stir occasionally until the water boils. This should take 8-10 minutes.

2.  Cover, turn heat to low and cook 10-15 minutes, until a fork can easily go through a potato.

3.  Turn off heat, drain potatoes and add them back to the hot pot. Add in coconut milk, ghee, salt, garlic powder, black pepper, and paprika. Mash with a potato masher or hand mixer until smooth.

4.  Add additional sea salt and black pepper to taste.


*Can be made ahead and reheated - scoop onto parchment lined cookie sheet and flash freeze, then remove into freezer safe container or plastic bag for storage and reheat individual portions.

*To make in the Instant Pot-place potatoes in the bottom, cover with 1 cup water, cook on high for 14 minutes. Hit the "cancel" button, release the pressure and drain.