Whole30 Mashed Potatoes with Peas
Elevate your classic comfort food with this wholesome Whole30 Mashed Potatoes with Peas recipe—a flavorful and nutritious twist that’s perfect for any healthy meal plan! Creamy mashed Russet potatoes are blended with unsweetened coconut milk and silky ghee to create a dairy-free base that’s irresistibly smooth, while bright green peas add a pop of color and gentle sweetness. Seasoned to perfection with garlic powder, freshly ground black pepper, and a touch of salt, each bite bursts with comforting, rich flavor. Finished with fresh chives for a burst of herbal freshness, this quick and easy side dish (ready in under 40 minutes!) is gluten-free, Whole30-compliant, and ideal for pairing with roasted proteins or vegetable mains. Easy to prepare, nutrient-packed, and utterly delicious—this is the upgraded mashed potato recipe your table has been waiting for!
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 1 cup Frozen peas
- 0.5 cup Coconut milk, unsweetened
- 2 tablespoons Ghee
- 2 tablespoons Fresh chives
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
Instructions
Peel the russet potatoes and cut them into uniform chunks, about 2 inches each, to ensure even cooking.
Place the potato chunks in a large pot and cover them with cold water. Add a pinch of salt to the water.
Bring the water to a boil over medium-high heat. Reduce the heat to medium and let the potatoes simmer for about 15-20 minutes, or until they are fork-tender.
While the potatoes are cooking, fill a small saucepan with water and bring it to a boil. Add the frozen peas and cook them for about 2-3 minutes, until they are bright green and tender, then drain and set aside.
Once the potatoes are cooked, drain them thoroughly and return them to the pot over low heat. This helps to evaporate excess moisture, making the mash creamy instead of watery.
Add the ghee to the warm potatoes and use a potato masher to begin mashing them to your desired consistency.
Gradually stir in the coconut milk, continuing to mash the potatoes until smooth and creamy. Add more coconut milk if needed, depending on the desired consistency.
Stir in the cooked peas, garlic powder, salt, and freshly ground black pepper. Mix until everything is well combined.
Garnish with chopped fresh chives before serving. Serve hot and enjoy your Whole30-compliant side dish!
Nutrition Facts
Calories |
1592 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.0 g | 40% | |
| Saturated Fat | 20.1 g | 101% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 2544 mg | 111% | |
| Total Carbohydrate | 290.8 g | 106% | |
| Dietary Fiber | 29.7 g | 106% | |
| Total Sugars | 23.0 g | ||
| Protein | 44.1 g | 88% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 239 mg | 18% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 7184 mg | 153% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
