Slow Cooker Mashed Potatoes: Whole30, Paleo, Dairy-Free, Gluten-Free

Whole30 creamy mashed potatoes in the slow cooker are a staple for a weeknight side dish, a meal prep recipe, or a holiday gathering. A perfect Paleo, dairy-free, and gluten-free side dish that’s full of comfort and incredibly easy. This family friendly favorite can be paired with just about anything and meal preps amazingly.

  • Author: Bailey
  • Prep Time: 5
  • Cook Time: 2 hours
  • Total Time: 2 hours 5 minutes
  • Yield: Serves 6-8 1x
  • Category: Potatoes
  • Method: Slow Cooker
  • Cuisine: American


  • 34 lbs red potatoes (can use russet potatoes instead), peeled or unpeeled
  • 1/2 cup bone broth
  • 1/2 cup almond milk (unsweetened)
  • 4 tbsp ghee
  • 1.5 tsp garlic powder
  • 1 tsp salt (more or less, to taste)
  • 1/2 tsp black pepper (more, or less, to taste)


  1. Add the potatoes and the bone broth into the slow cooker and cover
  2. Cook on low for 6 hours, or high for 2-3 hours
  3. Once done, add in the remaining ingredients and use an immersion blender or potato masher to mash them until they are a creamy consistency. You could leave them chunky if you wish, but otherwise just continue until they are almost a whipped like texture
  4. Serve with gravy, or any potato toppings like chives, bacon bits, or additional ghee


  • This is a basic recipe for slow cooker mashed potatoes – add in any additional dried spices such as rosemary, thyme, or onion powder.
  • When mashing, add a bit more almond milk if you’re finding them too dry to mash into a creamy consistency. Only add a few tablespoons at a time.
  • This recipe is easily doubled, but the amounts of liquid may need to be adjusted so add the doubled amounts slowly as you’re mashing.

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