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Paleo Mashed Potatoes

Paleo Mashed Potatoes

Mmmmm… creamy mashed potatoes, smothered in gravy and topped with freshly cut chives. Doesn’t sound very Paleo, does it? But it does mash well with Thanksgiving, and every other holiday in between, so we are going to serve it as many chances as we get. The question is begging to be asked: should you eat white potatoes? It is a personal, Paleo choice, and for some of us it isn’t going to be okay. For others, it is going to be more than okay to indulge in them some of the time. So, if you fall into the latter category (and you aren’t avoiding nightshades), potatoes, despite their controversy are perfectly acceptable companions to the turkey and cranberry sauce on your dinner plate. You can even finish your dinner with a delicious serving of pumpkin pie pudding.

As long as you feel good in your body, carbs in moderate consumption are giving us vital energy, but that is not to say, “only eat carbs”. On the contrary, make sure they are part of a balanced meal, with plenty of proteins and healthy fats too. Potatoey carbs can even fuel our desire to live a full life – hello Hasselbacks with Paleo sour cream!

If you still aren’t convinced that potatoes can enter back into your life, try a limited amount with a plate of garlic ranch chicken before diving into a full bowl of mash. It is less of a holiday meal, and more of a weeknight treat, though it tastes amazing, guaranteed.

Paleo Mashed Potatoes Recipe

Serves: 4Prep: 15 minCook: 20 min
Notice

Protein: 7g / %

Carbs: 52g / %

Fat: 25g / %

Values are per portion. These are for information only & are not meant to be exact calculations.

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Ingredients

  • 2 lbs. russet potatoes, peeled and diced
  • 3-4 tbsp. ghee or grass-fed butter
  • 3 garlic cloves, crushed (optional)
  • 3/4 – 1 cup full-fat coconut milk
  • 2 tbsp. fresh chives, minced (optional)
  • Sea salt and freshly ground pepper

Preparation

  1. Dice the potatoes roughly the same size and place into a large pot. Cover with water, season generously with salt, and set over high heat until boiling.
  2. Lower heat to medium-high and boil for 15 – 20 minutes, stirring occasionally, until the potatoes are easily pierced with a knife, but do not fall apart.
  3. While the potatoes are cooking, heat the coconut milk and garlic, if using, in a saucepan over medium heat until warmed through. Set aside.
  4. Once the potatoes are done, drain the water, return to the pot off of the heat.
  5. Lightly mash the potatoes using a potato masher or hand mixer until a good amount of the steam has been released.
  6. Add the ghee and slowly blend in the warmed coconut milk while continuing to mash until smooth and creamy. Start in increments and work up to the consistency of your liking.
  7. Season to taste with salt and pepper.
  8. Top with fresh chives, if desired, and serve warm.