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Light & Creamy Mashed Potatoes

These Light & Creamy Mashed Potatoes are a crowd pleaser! You won't believe they don't include milk. Plus they're Whole30, Paleo, and gluten free.
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
Servings: 11 (1/2 cup) servings


  • 8 medium potatoes, I recommend yellow or gold potatoes.
  • water
  • 1 1/2 cups chicken stock
  • 2 tablespoons ghee, Can substitute a vegan buttery spread if dairy free.
  • salt & pepper to taste

Optional: chopped fresh herbs


    • Heat a pot of water to boil. You'll want enough to cover your potatoes completely.
    • Peel your potatoes and slice in half.
    • Add potatoes to the boiling water.
    • Boil until you can easily pierce the largest potato with a fork.
    • Drain water from pot.
    • Add 1 cup of your chicken stock.
    • Using an electric beater slowly blend your potatoes with the chicken stock.
    • Add a little more chicken stock. Beat again. Continue until your potatoes are smooth and you're happy with the texture. You may not require the full 1 1/2 cups of chicken stock or you may want to add a bit extra. The amount needed varies based on the size of the potatoes used.
    • Add ghee, salt, and pepper to taste.
    • Optional: Stir in finely chopped herbs or top with an extra dollop of ghee.


    Nutrition info is based on using 1 1/2 cups of chicken stock. Amount used can vary based on size of your potatoes but I always tend to land somewhere in this neighborhood. Feel free to use less or more to achieve your desired consistency.
    Instead of ghee you can substitute a vegan buttery spread if you're dairy free.


    Calories: 125kcal, Carbohydrates: 20g, Protein: 4g, Fat: 3g, Saturated Fat: 1g, Cholesterol: 7mg, Sodium: 62mg, Potassium: 674mg, Fiber: 3g, Vitamin C: 17.7mg, Calcium: 47mg, Iron: 5.1mg