Whole30 Creamy Sour Cream Potatoes
Indulge in the velvety goodness of Whole30 Creamy Sour Cream Potatoes, a flavorful twist on a classic comfort food that's both dairy-free and paleo-friendly. Featuring tender russet potatoes mashed to perfection and blended with a homemade "sour cream" made from soaked cashews, creamy coconut milk, and tangy lemon juice, this recipe delivers a rich and satisfying texture without compromising on health-conscious ingredients. Enhanced with nutritional yeast, garlic powder, and apple cider vinegar for depth of flavor, and garnished with fresh chopped chives, this crowd-pleasing side dish is ideal for dinner, holiday gatherings, or anytime you crave wholesome comfort food. Ready in under an hour, it's the ultimate Whole30-approved indulgence that pairs beautifully with your favorite mains while delighting both plant-based and gluten-free eaters.
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 4 medium russet potatoes
- 2 tablespoons olive oil
- 1 cup coconut milk
- 1 cup cashews (soaked for 2 hours)
- 2 tablespoons lemon juice
- 1 tablespoon apple cider vinegar
- 2 tablespoons nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons chives, chopped (optional for garnish)
Instructions
Peel the russet potatoes and cut them into 1-inch cubes.
Place the potato cubes in a large pot, fill with water to cover the potatoes, and add a pinch of salt.
Bring the water to a boil over medium-high heat. Reduce the heat to medium and let the potatoes simmer for about 15-20 minutes or until they are fork-tender.
While the potatoes are cooking, prepare the Whole30 sour cream. Drain the soaked cashews and place them in a high-speed blender.
Add coconut milk, lemon juice, apple cider vinegar, nutritional yeast, garlic powder, onion powder, salt, and black pepper to the blender.
Blend on high speed until the mixture is completely smooth and creamy. You may need to scrape down the sides a few times and adjust the seasoning to taste.
Once the potatoes are tender, drain them and return them back to the pot over low heat to dry out any excess moisture.
Add olive oil to the pot and begin mashing the potatoes using a potato masher or a fork.
Stir in the prepared Whole30 sour cream mixture into the mashed potatoes. Mix well until the potatoes are smooth and creamy.
Adjust seasoning with additional salt and pepper if needed.
Transfer the creamy sour cream potatoes to a serving dish and sprinkle with chopped chives for garnish, if desired.
Serve warm and enjoy!
Nutrition Facts
Calories |
485 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.6 g | 32% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 511 mg | 22% | |
| Total Carbohydrate | 57.0 g | 21% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 8.6 g | ||
| Protein | 13.4 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 50 mg | 4% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 1332 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
