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.
Paleo + Whole30 Creamy Mashed Potatoes
- 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.
- Drain the potatoes in a colander, and return to the large pot. Turn off the heat.
- Add the cashew cream, chicken stock, vinegar, salt + pepper to taste, then mash with a potato masher until smooth and creamy.
- Serve warm. Leftovers will keep in an airtight container refrigerated for 5 days.
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28 Comments on “Paleo + Whole30 Creamy Mashed Potatoes”
tasted amazing, the only thing is it’s a rather liquidy recipe. i’d rather start out with just 1/3 cup of cashew cream, see if it needs more after mashing, then add more. i’m not sure it needed all of it, it could’ve been fluffier. but i loved it! the salt really made it.
Love these suggestions! It’s possible you didn’t have enough potatoes so the liquid ratios were off. Definitely a recipe you can tweak and adjust to your liking and thickness preference! So glad you liked it!
This is so informative abou Paleo + Whole30 Creamy Mashed Potatoes.
keep your good job.
These are hands down the best mashed potatoes I’ve ever made. I don’t think I’ll go back to the “traditional” mashed potatoes again! We are planning on serving them with our Thanksgiving dinner this year too!
I love that you are making these for Thanksgiving! I make them for my family every year. It’s one of our favorite sides.
These are great mashed potatoes. Back in our dairy eating days I used to make mashed potatoes with sour cream, cream cheese, and lots of butter. I am not kidding when I say that these tasted similar. The ACV adds a tang reminiscent of sour cream, and the cashew cream is so rich and creamy. Laura said “these potatoes are bomb!”
Hi Caryn – I am so glad you liked these! I too used to drown my potatoes in all sorts of dairy. I like this so much more!
I read your original mashed potato recipe first. Just wondering… have you tried the garlic and black truffle oil incorporated into this recipe?
Thanks for your question on my mashed potatoes Melinda. I haven’t tried adding garlic and black truffle oil to this particular recipe but I think that would be an absolute fantastic option. Sounds so delicious!
OMG! I have a new fabulous way to make potatoes!! This was sooo good that my husband, a very picky mashed person, even loved them. I did forget the apple cider vinegar and will add it next time though not sure it is needed. The cashew cream is wonderful and will definitely be making and using again. In fact I made these last week and making them again tomorrow night with some beef tips in a savory gravy, yum! Thank you so much for sharing your creations and experiences on your journey! Keep up the great work!
I am so happy that you and your husband liked these! Isn’t cashew cream just divine? Makes the potatoes so creamy and rich. Thank you so much for letting me know you enjoyed them.
These look amazing! Do you happen to know if either the cashew cream or the fully prepared potatoes can be made ahead and frozen? Thank you! I’m doing some pre-Thanksgiving planning.
Yes! Both! You can prep the cashew cream ahead of time. It will last up to 5 days in the fridge in an airtight container. Or! You can make the potatoes up to 5 days in advance and refrigerate. To reheat, either microwave until warm or put in an oven safe container and bake at 350ºF for 10-15 minutes until warmed through.
I was skeptical to use my cashews to make this but glad I did. Potatoes were creamy and had a nice flavor. Definitely making it easier for us to stay W30 compliant! Thanks!
Yea! I’m so glad you liked it! They cashews are key! Sounds bizarre, but works so so so well. Love hearing that you loved them a much as we do!
SO SO SO SO GOOD! My husband (aka the pickiest eater alive) LOVED them!
Yea!!! I’m so happy to hear that Missi! Thank you for sharing with me. Love to hear that!
Can’t wait to try! What would you recommend as a substitute for the cashew cream (which I just don’t have on hand, unfortunately)?
I hope you love them if you make them! Cashew cream is a pretty important ingredient in these. You can make it really easily with just cashews and water, here’s the recipe! If you aren’t able to make it, here is another paleo + whole30 mashed potato recipe that doesn’t need cashew cream.
Sounds tasty, You did an incredible job with this! easy to make and really good with tomato! My entire family loved it, I’ll definitely try to make, hope it as good as you do :)) five stars for you and thanks so much for this Natalie!
Thank you so much Monica! Glad to hear your family loved it. Thanks for taking the time to let me know you liked my recipe!
I do love mashed potatoes but this is the first time I’ve heard of paleo whole30 creamy mashed potatoes. I’m definitely going to try this out.
Hope you love them when you make them! Thanks Miranda!
I love mashed potatoes! I think the cashew cream is a great touch, I definitely need to give this recipe a try, thank you!
Hope you love them when you try them! Thanks Bryan!
I will try to make these creamy mashed potatoes this weekend. Hope they will be yummy as yours. Thanks for sharing the recipe Natalie!
Hope you love them when you make them! They’re our FAVORITE!