Paleo Mashed Potatoes (Whole30)

These creamy Paleo Mashed Potatoes make a great dairy-free side dish!

You just need 3 ingredients (plus salt) to make the best homemade Paleo mashed potatoes for the holidays or any occasion.

They’re also vegan and Whole30 friendly.

Whole30 Mashed Potatoes in a white bowl topped with ghee and fresh thyme, sitting on a white wooden table with a green napkin and potatoes

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Paleo Mashed Potatoes

Mashed Potatoes are a classic side dish for weeknight dinners, celebrations, the holidays – you name it.

But they’re usually loaded with dairy, such as cream, butter or sour cream.

So I wanted to make a version that recreates creamy mashed taters without all that dairy.

So instead of butter, we’re using palm shortening or ghee (your choice, since I know some people want Paleo mashed potatoes with no ghee).

They both have a great buttery flavor and texture; however, palm shortening is completely dairy-free while ghee technically is not (but is still Paleo-friendly).

And while a lot of Paleo mashed potato recipes use coconut milk or almond milk, I think both of those add a strange flavor.

So instead we’re using dairy-free, Paleo-friendly sour cream, which gives this dish the perfect amount of subtle tang, too.

So these are Paleo and Whole30 mashed potatoes with no coconut milk, no almond milk and no ghee (if you prefer it that way)!

 

What you need for Paleo Mashed Potatoes

Ingredients:

  • 2.5 pounds yellow potatoes, such as Russet
  • 1.5 tablespoons kosher salt, divided, plus more if necessary
  • 1 cup (8 oz.) dairy-free/Paleo sour cream; I used Forager, which is also Paleo-friendly, but you could also try Follow Your Heart or Mundus for dairy-free/Paleo sour cream brands
  • 1/2 cup (4 oz.) palm shortening (for totally dairy-free) or ghee (technically not dairy-free but it is Paleo)
  • freshly ground black pepper (optional)

Equipment:

healthy homemade mashed potatoes in a white bowl topped with a pat of ghee and fresh thyme

How to make Paleo Mashed Potatoes

  1. Scrub the potatoes and use a small knife to cut out any little growths. Dry the potatoes, then peel them and cut into approx. 3/4″ cubes.
  2. Add them to a large saucepan and cover with water (water level should be 1″ higher than the potatoes).
  3. Stir in 1 tablespoon salt.
  4. Turn the heat to high and bring to a boil, the reduce the heat to medium-low and simmer for 10 minutes, stirring occasionally.
  5. While the potatoes cook, add the sour cream, palm shortening or ghee, and 1/2 tablespoon salt to a small saucepan. Place over low heat to melt the sour cream and shortening/ghee, stirring occasionally. Once melted, keep warm over low heat.
  6. When a fork or knife easily slides through a piece of potato, drain the potatoes, then return them to the saucepan.
  7. Mash the potatoes thoroughly until they’re about as smooth as you like. Mixing in the melted sour cream mixture will only smooth them out a little bit more so make sure you really mash the potatoes at this point to get your desired consistency.
  8. Stir in the sour cream mixture until thoroughly blended.
  9. Taste and add more salt and/or pepper (if using), then serve.

 

Make ahead and storage

These homemade Paleo mashed potatoes can be kept in the fridge for up to 5 days.

They can also be frozen in an airtight container for up to 1 month. Thaw overnight in the fridge.

To reheat, place in a saucepan over low heat and stir in a bit of water to loosen them. As they warm up, add more water if necessary.

a spoon holding up creamy homemade mashed potatoes over a bowl of mashed potatoes, plus a green napkin with potatoes

Other side dishes you might like:

  1. Bacon Ranch Crispy Smashed Potatoes (Paleo, Whole30)
  2. 4 Ways to Cook Parsnips: Mashed, Riced, Roasted, Noodles (Paleo, Whole30)
  3. 3 Ways to Cook Plantains: Fried, Twice-Fried and Steamed (Paleo, Whole30)

 

Other Thanksgiving recipes you might like:

  1. Cranberry Sauce (Paleo, Whole30)
  2. Sausage, Sweet Potato and Apple Stuffing (Paleo, Whole30)
  3. Brussels Sprout Casserole (Paleo, Whole30)
Whole30 Mashed Potatoes in a white bowl topped with ghee and fresh thyme, sitting on a white wooden table with a green napkin and potatoes
Print Recipe
5 from 2 votes

Paleo Mashed Potatoes (Whole30)

These Paleo Mashed Potatoes are a creamy, delicious side dish for dinners or any holidays. Plus they're Whole30 friendly!
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Side Dish
Cuisine: American
Keyword: creamy, homemade mashed potatoes, paleo mashed potatoes, whole30 mashed potatoes
Servings: 6
Author: Don Baiocchi

Ingredients

  • pounds yellow potatoes, such as Russet
  • tablespoons kosher salt, divided, plus more as necessary
  • 1 cup (8 oz.) dairy-free/Paleo sour cream, such as Forager
  • ½ cup (4 oz.) palm shortening (for dairy-free/Paleo) or ghee (Paleo)
  • freshly ground black pepper

Instructions

  • Scrub the potatoes and use a small knife to cut out any little growths. Dry the potatoes, peel them and cut into approx. 3/4" cubes.
  • Add them to a large saucepan and cover with water (water level should be 1" higher than the potatoes).
  • Stir in 1 tablespoon salt.
  • Turn the heat to high and bring to a boil, the reduce the heat to medium-low and simmer for 10 minutes, stirring occasionally.
  • While the potatoes cook, add the sour cream, palm shortening or ghee, and 1/2 tablespoon salt to a small saucepan. Place over low heat to melt the sour cream and shortening/ghee, stirring occasionally. Once melted, keep warm over low heat.
  • When a fork or knife easily slides through a piece of potato, drain the potatoes, then return them to the saucepan. Mash the potatoes thoroughly until they're about as smooth as you like. Mixing in the melted sour cream mixture will only smooth them out a little bit more so make sure you really mash the potatoes at this point to get your desired consistency.
  • Stir in the sour cream mixture until thoroughly blended.
  • Taste and add more salt and/or pepper (if using), then serve.

Notes

Make ahead and storage
These can be kept in the fridge for up to 5 days.
They can also be frozen in an airtight container for up to 1 month. Thaw overnight in the fridge.
To reheat, place in a saucepan over low heat and stir in a bit of water to loosen them. As they warm up, add more water if necessary.

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