These whole30 mashed potatoes are perfectly rich and easy to make. Ever wondered how to make mashed potatoes without milk? Well, here is your answer!
This no milk, no butter and no cream recipe is absolutely delicious. Thanks to the olive oil and black olives, this classic side dish has a great Mediterranean flavor.
This recipe makes the best side dish with a Mediterranean twist for Thanksgiving, Christmas, Easter or any other holiday. It also pairs very well with a grilled bavette steak served with Shallot steak sauce (dairy free, paleo, whole30, AIP)
- potatoes. First of all, are potatoes whole30 approved? Yes they are. And if you want to be completely sure about that, you can check the whole30 program rules here. Now that you are reassured, let's talk more about potatoes. The type of potatoes you use is very important. It makes the biggest difference when making this dish. So make sure to choose potatoes that are good for mashed potatoes (like Yucon Golds or Russets).
- extra virgin olive oil. For Mediterranean people, the best butter substitute in mashed potatoes is extra virgin olive oil. Whereas butter is used a lot in Northern France traditional cuisine (in Brittany and Normandy), extra virgin olive oil is a staple in Southern France cuisine especially on the Mediterranean coast.
- dry cured black olives. These olives have a strong and salty taste that contrasts very well with potatoes. Again with the question: are they whole30 approved? Yes olives of any kind are whole30 approved, as long as there are no added sulfites. So make sure to check that in the ingredients before buying them.
- sea salt
How to make these
- Peel the potatoes and give them a rince under cold water to make sure you're removing all the dirt. Then cut them in quarters.
- Put them in a saucepan and cover with cold water and a pinch of salt. Start cooking potatoes in cold water ensures that they cook evenly.
- Cook the potatoes for 20 to 25 minutes according to the size of the potatoes. Prick them with a knife to test if they are cooked: they should be tender. If not, cook them a little longer. Other option: if you prefer, you can cook them in a steamer for 20 to 30 minutes.
- Once the potatoes are cooked, drain them. Then transfer them to a large bowl and mash them with a fork. Finally, add olive oil and olives cut into pieces.
- Taste. Then season with sea salt to taste. And voilà! Your whole30 mashed potatoes are ready. Serve warm. Bon appétit!
Other side dishes you might like
- Scalloped Potatoes with gluten free Bechamel
- Cauliflower Casserole with gluten free Bechamel
- Mashed sweet potatoes (AIP, paleo, whole30)
Mediterranean Vegan Whole30 mashed potatoes
- Peel and rince the potatoes. Cut them in quarters.
- Put them in a saucepan and cover with cold water. Cook for 20 to 25 minutes according to the size of the potatoes. Prick them with a knife to test if they are cooked: they should be tender. If not, cook them a little longer.
- Once the potatoes are cooked, drain them, transfer them to a large bowl and mash them with a fork then, add the olive oil and the olives cut into pieces.
- Add salt to taste. And voilà! Serve warm.Bon appétit!