The Best Whole30 Mashed Potatoes That Are So Easy!
How to make super easy but fluffy and flavorful Whole30 and Paleo Mashed Potatoes! Sure to become your favorite recipe!
Ingredients
- 6 medium-sized Russet potatoes
- 1 cup raw cashews
- 2 tbsp ghee (For dairy-free, omit or substitute with olive oil).
- 1 tsp fine sea salt
- pinch black pepper
- Garnish: bacon bits, chives, parsley (Optional)
Instructions
-
Put the cashews in a bowl and cover with water. Soak in water for at least 4 hours.
-
Once the cashews are ready, peel and chop the potatoes into cubes. Try to chop all the same size.
-
Put potatoes into a sturdy pot, add the potatoes and cover with cold water and 1/4 teaspoon salt.
-
Bring a pot of water to a boil and then reduce heat to a simmer (Medium-low) for about 20 minutes until potatoes are fork tender.
-
While the potatoes are cooking, prepare the cashew cream. Drain and rinse the cashews. Place the cashews in a blender with 1/2 cup water and blend for about 2 minutes until very creamy. Set aside.
-
Once the potatoes are cooked, drain the water.
-
In the pot, add one tablespoon of ghee first, then the cashew cream. Stir and heat (low) for several minutes until the mixture is warm to hot.,
-
Once the cashew cream and ghee is melted and warmed, add the potatoes to this pot by using a ricer.
-
Add 3/4 teaspoon of salt and stir the riced potatoes, cashew cream and ghee together until just mixed. Do not overmix. The potatoes will be fluffy. For more rustic potatoes, you do not need to use the ricer.
-
Scoop potatoes into a serving dish and add 1 tablespoon melted ghee to the top, along with any garnishes, such as chopped bacon bit, chives, parsley.
Recipe Notes
*Add more liquid if potatoes are too thick for your taste. Heat some non-dairy milk, such as almond milk and pour into potatoes until desired consistency.