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!
Prep Time5 minutes mins
Cook Time25 minutes mins
Total Time30 minutes mins
Course: Side Dish
Cuisine: American
Servings: 8
Calories: 250
- 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!)
Calories: 250 | Total Carbs: 29g | Protein: 7.9g | Fat: 12.7g | Fiber: 3.4g | Net Carbs: 26g