Whole30 Creamy Baby Potatoes
Servings 4
Ingredients
- 2 lbs baby gold potatoes
- 2 tbsp olive oil
- 2 cloves garlic minced
- 1 medium yellow onion diced
- 2 large carrots peeled and grated
- 1 tbsp cassava flour or arrowroot flour
- 2 cups Whole30 compatible cashew milk
- 1 tsp salt plus more for boiling potatoes
- 1/4 tsp ground black pepper
- 1/4 cup finely chopped fresh parsley
Instructions
- ADD potatoes and salted water to a pot, covering the potatoes by about 2 inches.
- BRING to a gentle boil, reduce heat to medium, and cook until potatoes are soft when pierced with a fork, for about 11 to 13 minutes. Drain and set aside.
- HEAT olive oil in a large skillet over medium heat.
- ADD minced garlic and sauté for 1 minute. Add diced onion and continue to sauté for 5 to 7 minutes, stirring occasionally. Next, add shredded carrots, 1 tsp salt, and 1/4 tsp black pepper, and continue to cook for 5 minutes.
- SPRINKLE cassava flour evenly over the vegetables and stir until combined.
- INCREASE heat to medium-high and pour in cashew milk. Stir, bringing to a gentle boil. Reduce heat back to a simmer and stir occasionally until sauce has thickened. Taste and adjust salt and pepper as needed.
- ADD boiled potatoes to the skillet once the sauce is thickened. Stir until combined and heated through. Stir in fresh parsley and serve.