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Whole30 Mashed Potatoes
$4.99 Recipe/$0.83 Serving
Whole30 Mashed Potatoes - Vegan, Dairy Free, Paleo, Plant Based, Gluten Free - creamy delicious mashed potatoes without any coconut milk or butter! These mashed potatoes are perfect for weeknight meals or holiday dinners!
Start by washing the potatoes. Cut the potatoes into 1-2 inch pieces (make them the same size so they cook evenly).
Add potatoes to a pot. Fill the pot with water to cover the potatoes.
Place pot on stove. Turn heat to high. Cover the pot and bring it to a boil. Once boiling, remove the lid and cook potatoes 10-15 minutes until potatoes are fork tender.
While potatoes are cooking, soak cashews. I like to bring water to a boil in electric kettle and pour boiling water over cashews. Let soak at least 5 minutes.
After soaking cashews for 5 minutes, carefully drain cashews and discard water. Add cashews to high speed blender with 1/2 cup of vegetable broth. Blend until smooth (1-2 minutes).
After potatoes are fork tender, drain the water off the potatoes. Add potatoes to large bowl or back to pot they were cooked in.
Add the rest of the ingredients to the potatoes and mash them with a potato masher. If you want really smooth potatoes, blend them at the end with an immersion blender.
What are the best potatoes for mashed potatoes
Thin skinned potatoes like red potatoes or gold potatoes are best when you want to keep the skin on. These potatoes tend to be a bit more waxy in texture (vs. fluffy russets) but mash up easily and don’t need to be peeled. I like to make sure I buy organic potatoes when I won’t be peeling the skin.
Thicker skin potatoes like russet potatoes are also great for mashed potatoes. Since the skin is a bit thicker, I prefer to peel these potatoes before boiling them. These potatoes are starchier and cook up to be a bit more fluffy in texture.
How to cook potatoes before mashing them
Stove – cut the potatoes into 1-2 inch pieces (all similar sizes). Fill the pot with potatoes then cover the potatoes with fresh water. Bring to a boil covered then remove the lid and allow potatoes to boil 10-15 minutes until fork tender. Drain the potatoes before mashing.
Instant Pot – cut the potatoes into 1-2 inch cubes and add them to the instant pot insert. Add 1 cup of water and cook high pressure for 3 minutes. Allow pressure to naturally release or release pressure manually after 10 minutes. Drain the potatoes before mashing.
Microwave – poke a few holes in each potato with a fork. Microwave on high for 10-15 minutes depending on the size of your potatoes. If you want to speed up the process, cut the potatoes down into 2-3 inch pieces before microwaving.
How to soak cashews
Boiling water – if you have an electric kettle this tends to be the easiest option. Bring water to a boil in the kettle. Once water is boiling, pour the water over the cashews in a cup or bowl and allow the cashews to soak at least 5 minutes. Discard this water before using the cashews.
Stove – bring water and cashews to a boil on the stove. Allow the water to boil at least 3-5 minutes to soften cashews. Discard water after boiling.
Microwave – in a large bowl or glass, add the cashews and just barely cover them with water. Microwave for 2 minutes. The water will come to a boil in the bowl/jar during this time. Let cashews sit in microwave at least 5 minutes (the glass jar or bowl will be hot). Carefully remove the cashews from the microwave with oven mits. Drain and discard water before using cashews.
Counter – soak cashews in fresh water on the counter for 6-8 hours. If you will be soaking the cashews longer, move them to the fridge. Discard the water before using the cashews.
How to reheat leftover mashed potatoesIt's best to reheat mashed potatoes on the stove. Simply add 1/4 -1/2 cup of vegetable broth (or water or dairy free milk) to the potatoes to rehydrate them as they heat up. Place the mashed potatoes in a pot with a tight fitting lid and heat them over medium low heat for 5-7 minutes until hot.Storing leftovers
Fridge: Place leftover Whole30 mashed potatoes in an airtight container in the fridge for up to 4 days.
Freezer: You can freeze dairy free mashed potatoes for up to 3 months. I like to freeze them in single serve portions. You can choose 1/2 cup or 1 cup portions in these soupercubes. Once frozen solid, transfer to a freezer safe bag and be sure to label them with the name, date and use by date.
When frozen, allow potatoes to defrost in the fridge for the best texture/consistency. Reheat using the instructions above.