Easy recipe for oven baked mashed potatoes that you can prepare a day ahead so you can enjoy a feast without too much work.
WARNING: This is a primal recipe that includes both white potatoes and cream cheese. If you don’t want to go there, I recommend you stop reading right now…because once you try these potatoes, it’ll be hard to stop eating them!
Both primal and paleo agree that we should be eating like our ancestors did before the agricultural revolution some 10.000 years ago. But Dr. Loran Cordain – founder of The Paleo Diet – in his first paleo recipe cookbooks recommended lean meat and seems to shy away from saturated fats. Primal – founded by Mark Sisson – eats the entire animal, including the animal fats: when your ancestors were living in a cold climate, it is hard to believe they wouldn’t eat the fatty parts of the animal, would they? Even Loren Cordain revised his ideas about lean meat and fats accordingly.
Other than that, the differences are in the details:
- primal will eat a potato here and there, paleo not
- paleo will not shy away from artificial sweeteners, primal will stress on eating without sweeteners to make your tastebuds taste and enjoy authentic food again.
- primal will eat raw or fermented diary, paleo will stress that if you can’t take diary, you obviously shouldn’t (since not all of us are evolved to digest diary equally, and some of us evolved on soy, hence primal is not completely against soy as paleo is).
At the end of the day: both primal and paleo stress on eating like our ancestors did. And since our ancestors nor all of their food sources are around, the debate is actually about how to eat like our ancestors with modern day produce.
So having said that, back to these potatoes! My mom is a great cook and has been making these potatoes for Thanksgiving and Christmas for as long as I can remember. And although I’ve eliminated dairy and white potatoes from our diet, I’m cutting myself some slack and plan to have my small share of these potatoes over the holidays. The leftovers are awesome mixed in with leftover turkey, stuffing, and gravy…but that’s another post! Enjoy!
Mashed potatoes ingredients
Make-ahead tip: Prepare through step 8 the day before.
- 5 pounds potatoes
- 1/4 pound grass-fed butter, room temperature
- 1 tsp salt
- 1 cup warmed milk
- 1 Tbsp onion, finely chopped, or 1 tsp dried onion
- 8 oz cream cheese, room temperature
Baked whipped potatoes recipe
- Peel and cube potatoes.
- Transfer to a large pot and cover with water. Bring water to a boil over medium heat and cook potatoes until fork-tender, about 30-45 minutes.
- When cooked, drain the water, return the potatoes to the pot, and mash with a hand mixer.
- Add butter, salt, onion, and cream cheese to potatoes, using the mixer to combine.
- Add milk 1/3 cup at a time until potatoes reach your desired consistency.
- Taste and adjust seasonings, if needed.
- Coat a large (at least 3 quart) oven-safe serving dish with butter or coconut oil.
- Transfer potatoes to serving dish, cover, and refrigerate overnight.
- Prior to serving, preheat oven to 350 degrees F.
- Remove potatoes from refrigerator, uncover, and bring to room temperature.
- Bake uncovered for 45 minutes or until completely warmed through.
NOTE: If you are using a deep baking dish, you may have to stir the potatoes about midway through cooking.