Paleo + Whole30 Creamy Mashed Potatoes

  • Author: Natalie
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 8 1x


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.


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!)