Paleo Mashed Potatoes (Whole30)
These Paleo Mashed Potatoes are a creamy, delicious side dish for dinners or any holidays. Plus they're Whole30 friendly!
Servings: 6
Ingredients
- 2½ pounds yellow potatoes, such as Russet
- 1½ 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.