This Whole30 Mashed Potatoes Recipe Can Compete With the Real Deal Any Day
- 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).
Transfer the mashed potatoes to a serving dish. Ladle hot gravy over them, and serve immediately.