Whole30 Mashed Potatoes

Bring a pot of water to boil on the stove and add diced potatoes. Yukon gold or red skin potatoes are my preference. Boil the potatoes until they are fork-tender, and break apart easily.

While the potatoes are boiling, place a frying pan on the stove and add olive oil. Olive oil is a great replacement to cream and cheese as it is rich but also dairy-free.

Next, add in fresh rosemary, garlic and ground black pepper. Pan fry these fresh herbs until the garlic turns golden. This releases all of their flavour - so tasty!

Add salt to the mashed potatoes. Some people like to add salt to the water but I prefer to wait until the end to adjust the seasoning as I use less salt this way.

Add the pan-fried herbs plus all of the olive oil to the potatoes. This is where all of the flavour is and it is delicious!

Pour in unsweetened almond milk. This is whole30 friendly and adds creaminess, plus it helps with the consistency.

It's time to mash! Make sure you scrape all of the sides and the bottom, leave no big chunks behind! This will take approximately 5 minutes.

Adjust the seasoning if needed and serve! These Whole30 Mashed Potatoes are perfect for Thanksgiving, Christmas, St. Andrew's Day and Whole30 January.