Mashed Potatoes With Ghee & Coconut Milk (Dairy-Free Recipe)

Are you looking for a healthy, yet still tasty, mashed potato recipe? This mashed potatoes with ghee recipe is just what you need.

Not only can you replace butter with ghee when making mashed potatoes, but you can also use a dairy-free milk. Ghee has lactose and most of the casein removed. This makes it an acceptable alternative for most people who are dairy intolerant.

Can You Make Mashed Potatoes with Ghee?

Yes! As you may have guessed.

Instead of butter in your mashed potatoes, you can use ghee. By using ghee, and in this recipe coconut milk instead of cow’s milk, you can make fluffy, delicious dairy-free mashed potatoes.

Why I Love this Dairy-Free Mashed Potatoes Recipe

This dairy-free mashed potatoes recipe is part of my Mindful Elimination Program meal plan. I typically get a lot of questionable faces when people see that. People cannot believe that mashed potatoes could be in a healthy eating program.

I am here to tell you it can be, and it is my friends! I love white potatoes, and I think they can be a comforting and hearty food. The key is to take out the inflammation-causing products and create a version full of healthier ingredients.

I promise these dairy-free mashed potatoes are so good, people can never tell the difference. I strongly believe you can live a healthy life without giving up the foods you love. It is all about the ingredients that you use.

Potatoes Can Be Healthy!

I used to think white potatoes were “bad” for me. I learned somewhere along the line that their starchiness meant that if I wanted to be healthy and thin, then I should never have white potatoes.

Eating mindfully has taught me a lot about how distorted my views of health were, and I was only on a “think-thin” plan for a long time. Once I started tapping deeper into how I felt, and less about counting and numbers, I started realizing that potatoes served a purpose in my life.

And that purpose was that I loved them and I felt good when I ate them!

That is enough for me to keep them on my menu about once or twice a week. Potatoes are rich in Vitamin C and Vitamin A. My favorite fun fact is that potatoes are anti-inflammatory!

Potatoes help to reduce inflammation in the body. That must be why I always feel so good after eating potatoes, never bloated or gassy.

Because they are starchy, I do not suggest eating them every day. But eating mashed potatoes with ghee instead of butter, and coconut milk instead of cow’s milk once a week or so can be good for you.

It will liven up your dinner plate!

Potatoes & Mindful Eating

This recipe is one of the meals that’s part of my Mindful Elimination Program. This program is my 40-day anti-inflammatory diet and yoga fitness program. This is a great way to discover food intolerances that can upset your gut, hormones, cause excess weight, and low energy. 

If you are interested in a diet that will help prevent inflammation and improve your gut health, fill in the form below to get a FREE 3-day hormone balancing diet plan!

Tips For Making Delicious Mashed Potatoes with Ghee

This mashed potato recipe is so delicious, my friends and family never even realize they are eating dairy-free. One small note is just to be conscious of the consistency while you mash.

Do not over whip or you may not have the consistency that you desire. Feel free to add a bit more ghee to taste depending on your level of buttery potato preference. I always do a taste test before serving!

Mashed Potatoes With Ghee Recipe

INGREDIENTS

  1. 2.5lbs of russet potatoes
  2. 1 cup of chicken stock
  3. 4 tablespoons of ghee
  4. 5 cloves of garlic minced
  5. ½ cup of unsweetened coconut milk (look for sulfite-free)
  6. Salt and pepper to taste

INSTRUCTIONS

  1. Peel the potatoes and then cut into one-inch pieces.
  2. Place them in a large pot and fill the pot with water until the potatoes are
    covered.
  3. Bring the water to a boil.
  4. Allow the potatoes to boil for about 15 minutes, until soft. Check this just by piercing the potatoes with a fork.
  5. Once they are soft, strain the potatoes using a colander. Allow them to sit in the colander for a few minutes to allow any residual water to drain.
  6. In your same pot, heat the ghee on low heat until melted.
  7. Add the garlic and sauté for just a few minutes.
  8. Pour the potatoes back in the pot.
  9. Add the chicken stock and coconut milk. Sprinkle with a fair amount of salt and pepper.
  10. Using a mixer (or you can use a hand masher) slowly whip the potatoes mixing all the ingredients until the potatoes are smooth.
  11. If the potatoes seem dry or lumpy, try adding a bit more chicken broth.
  12. Taste for salt and pepper and add as needed.
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