Whole30 Mashed Potatoes
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!
Servings 6 servings
Calories 243kcal
Cost $4.99 Recipe/$0.83 Serving
Ingredients
- 3 pounds potatoes (red, gold or russets all work great) $2.99
- 1/2 cup raw cashews $0.93
- 1.5 cups low sodium vegetable broth, divided $0.75
- 1 tbsp olive oil or avocado oil $0.22
- 2 tsp. sea salt $0.10
Instructions
- 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.
Notes
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.
- 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.
- 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.
- 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.
Nutrition
Calories: 243kcal | Carbohydrates: 40g | Protein: 6g | Fat: 7g | Fiber: 4g | Sugar: 4g
