Hungry for more? Subscribe to my newsletter to get new recipes delivered straight to your inbox! And be sure to stay in touch on Facebook, Pinterest and Instagram for all of the latest updates.

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.