Get ready to rock your tastebud’s world…gluten-free and dairy-free red skin mashed potatoes! Always comforting, delicious, and so easy to make. They’re also Whole30 compliant!
Of course, you totally don’t have to make them dairy-free & Whole30 compliant if you don’t want! The only swaps are butter for ghee and almond/nut milk for regular dairy milk. Sometimes I make both, (regular for Taylor, and dairy-free for me). Something about them being dairy-free just convinces me they are healthier…and therefore I can eat more 😉
This is one of our favorite potato side dishes for a classic Friday night dinner in our house. A little meat on the grill and some veggies all piled on top of these creamy, perfect potatoes.
A few easy tips for mashed potato perfection:
- Always start your potatoes in cold water to cook them more evenly and also to not splash boiling water all over yourself! Have you ever tried to add potatoes to a boiling pot of water? FAIL.
- Cook the potatoes in boiling water for about 10-15 minutes, or until they start to fall apart when pierced with a fork.
- Drain the potatoes in a colander, and return the pot to the lowest heat possible. Melt the butter/ghee in the pot FIRST before adding the potatoes back in. It’s no fun trying to mix in cold butter!
- Always use a hand mixer over a blender to purée/mash the potatoes. A blender= gummy potatoes!
- Don’t forget to salt, taste, and then salt some more. Potatoes NEED salt!
- 6 red skinned baby potatoes
- 2 Tbsp. ghee (dairy-free option) or butter
- 2 Tbsp. almond milk, (other nut milks work too! Standard dairy milk is also always an option) plus more if needed
- Black pepper
- 2 Tbsp. fresh minced chives, optional
- Wash the baby red potatoes with soap and water to clean the skins.
- Cut the potatoes in half, then put them in an empty pot.
- Add cold water to the pot just until it covers the tops of all the potatoes.
- Add a pinch of salt to the water, and put on the stove over high heat.
- Once the potatoes come to a rapid boil, let them cook about 10 minutes. You'll know they are done when you can easily stick a fork in a potato and it starts to fall apart.
- Drain the potatoes in a colander.
- Return the empty pot back to the stove over low heat.
- Add the ghee/butter to the pot to get it melting, and put the hot potatoes back in the pot.
- Pour in the almond milk and another pinch of salt (about ¼ tsp.) and black pepper. Add the chives if you want to mix them in as well.
- Use a hand mixer on the lowest speed possible to begin to whip and purée the potatoes over the low heat. You can gradually increase the speed as you go, but don't mix for more than a minute or so.
- Taste check the potatoes for salt and add more if needed. If you want thinner, creamier potatoes, you can add another Tbsp. of almond milk and re-mix.