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!
Servings: 8
Calories: 250
Ingredients
- 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
Instructions
- 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.
Notes
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!)
Nutrition
Calories: 250 | Total Carbs: 29g | Protein: 7.9g | Fat: 12.7g | Fiber: 3.4g | Net Carbs: 26g