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5 from 1 vote

Paleo Creamy Mashed Potatoes

Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Servings: 6 people
Calories: 337kcal
Author: Jessica DeMay

Ingredients

  • 3 pounds organic yukon gold potatoes
  • 1 ¾ cup unsweetened almond milk, room temperature
  • ½ cup ghee
  • 1 ½ teaspoons salt divided
  • ¼ cup chopped chives
  • 1 tablespoon garlic oil or powder if not low FODMAP

Instructions

  • Wash and cut potatoes into fourths. Place in a large pot and cover with cold water and ½ teaspoon salt. Turn the heat to medium high and stir occasionally until the water boils. This should take 8-10 minutes.
  • Cover, turn heat to low and cook 10-15 minutes, until a fork can easily go through a potato.
  • Turn off heat, drain potatoes and add them back to the hot pot. Add in almond milk, ghee, and remaining salt. Mash with a potato masher until smooth.
  • Add in chives and garlic oil, stir and serve.

Notes

To make in the Instant Pot. Place potatoes in the bottom, cover with 1 cup water, cook on high for 14 minutes. Hit the "cancel" button, release the pressure and drain. Add back to the pot, add almond milk, ghee, and salt and mash. Stir in chives and garlic oil.

Nutrition

Calories: 337kcal | Carbohydrates: 40g | Protein: 5g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 38mg | Sodium: 690mg | Potassium: 960mg | Fiber: 5g | Sugar: 2g | Vitamin A: 77IU | Vitamin C: 46mg | Calcium: 117mg | Iron: 2mg