This Whole30 Mashed Potatoes Recipe Can Compete With the Real Deal Any Day
When Whole30 launched, white potatoes failed to make the compliant list. However, five years after the initial development of the program, the authors amended the rules to include nutrient-dense white potatoes (with fries and chips off limits). That means, mashed potatoes are fair game! While you’re definitely not meant to eat them every day, Thanksgiving seems like a special occasion meal that warrants this recipe. There is a distinct lack of traditional dairy fats in our version, which we’ve replaced with extra virgin olive oil and cashew milk. However, your tastebuds won’t be able to tell the difference.
If you’re wondering how we thicken the gravy within Whole30 parameters, arrowroot is the key. Arrowroot powder is a wonderful cornstarch alternative derived from various tubers. Use it just as you would cornstarch, thickening sauces by creating a slurry first. This is a comforting combo you can feel good about eating the first and fourth time alike — although we promise, there won’t be leftovers.
(Recipe via Ashley Bare/Brit + Co; photos via Kurt Andre/Brit + Co)
Paleo Mashed Potatoes and Gravy Recipe
- 8 cups (about 4 medium) russet potatoes, peeled and diced
- 2 teaspoons salt, divided
- 2 tablespoons ghee or neutral oil
- 1 cup (about 1 medium onion) yellow onion, diced
- 2 cloves garlic, chopped
- 16 ounces cremini mushrooms, quartered or roughly chopped
- 3 cups plus 3 tablespoons chicken stock or bone broth, divided
- 2 tablespoons arrowroot powder
- 1/2 teaspoon dried thyme (or 1 teaspoon fresh)
- 2 fresh or dried bay leaves
- 3/4 cup all-natural cashew milk or another all-natural nut milk
- 1/2 cup extra virgin olive oil
- freshly ground black pepper
Cook the potatoes. In a medium stock pot, cover diced potatoes with cold water and 1 teaspoon salt; bring to a boil and cook until fork-tender, approximately 10 minutes.
Meanwhile, prepare the gravy. Heat a skillet over medium-high heat, then add ghee or a neutral oil followed by the onions, garlic, and mushrooms. Sauté, stirring often, cook mixture until slightly caramelized and softened, or about 15 minutes.
Make a slurry. In a small bowl, combine 3 tablespoons of chicken stock with 2 tablespoons of arrowroot powder. Whisk with a fork until no lumps remain.
To the onion-mushroom mixture, add the arrowroot slurry, chicken stock, thyme, and bay leaves. Stir to combine. Reduce heat to medium and let simmer for about 10 minutes.
Once potatoes are fork-tender, drain them. If using a ricer, rice the potatoes first, then fold in the cashew milk, extra virgin olive oil, 1/2 teaspoon salt, and freshly ground black pepper, to taste. If using a manual masher, combine potatoes, milk, oil, salt, and pepper all together, and mash until no lumps remain. Add more cashew milk if needed. Cover to keep warm.
Once the gravy has thickened, adjust seasoning according to taste. Remove bay leaves and thyme twigs (if using fresh).