Paleo + Whole30 Creamy Mashed Potatoes
Paleo + Whole30 Creamy Mashed Potatoes – a dairy free mashed potato recipe made with cashew cream so it tastes like it’s made with sour cream! Gluten free, grain free, sugar free, soy free, clean eating.
This is a new and improved update to my previous recipe for dairy free mashed potatoes. I thought I had my healthy mashed potato recipe perfected. Then I discovered all the wonderfulness of cashew cream, and I knew the first thing I wanted to put it in.
Oh me oh my did the cashew cream take these paleo + whole30 mashed potatoes to the next level.
It added the creaminess that was missing, and I thought I would have to learn to live without. But now I get creamy, dreamy mashed potatoes without having to use any dairy.
Along with the cashew cream, I add in a tiny bit of apple cider vinegar. Just 1 teaspoon for this whole batch of mashed potatoes. It adds a hint of acid and tang. Similar to a sour cream.
And everyone knows that potatoes and sour cream are besties. Unless your body hates dairy. Then potatoes + cashew cream + apple cider vinegar are even better besties.
Be sure to use yukon gold potatoes when making these. This is important. Yukon gold potatoes have less starch in them, therefore when their mashed they become velvety and smooth all on their own.
To keep it simple, I leave the skin on the potatoes. No need to peel them. I find it gives the potatoes a great texture. Plus, a majority of the vitamins and minerals are in the skin. Who wants to spend their time peeling potatoes anyway, not me.
You’re going to love these potatoes with my paleo +whole gravy, or with paleo + whole30 pot roast, or with my paleo + whole30 roast chicken.
They’re also a definite must on your healthy Thanksgiving table! Paleo, whole30, gluten free, grain free, dairy free, soy free, sugar free, clean eating, real food.Print
2 pounds organic yukon gold potatoes, scrubbed and chopped into 1” chunks
1 cup cashew cream
1/2 cup chicken stock
1 teaspoon apple cider vinegar
salt + pepper
Bring a large pot filled with water to a boil over high heat.
Add the chopped potatoes to the boiling water, and boil for 20-25 minutes until the potatoes are fork tender.
Serve warm. Leftovers will keep in an airtight container refrigerated for 5 days.
I like to leave the skin on the potatoes. A lot of the minerals and nutrients are in the skin, and it adds great texture! But you can peel them if that’s how you prefer them.
I use 2 teaspoons salt and 1 teaspoon pepper, but I like my food well seasoned (aka salty!)
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