Cashew Cream Mashed Potatoes

Potatoes. The MVP of comfort food. The ultimate versatile ingredient. The real reason anyone shows up for dinner. From fries to gratins, soups to chips, they never miss. But my all-time favorite? Mashed potatoes. They’re fluffy, creamy, and just hug-you-in-a-bowl delicious.

Once, during a catastrophic breakup, my bestie swooped in with a blanket, homemade mashed potatoes, a side of chips for dipping (yes, double potato action), and champagne. That’s when I knew two things: 1) she’s a goddess, and 2) mashed potatoes are the cure for everything.

Now, what’s a potato queen like me supposed to do when she’s trying to keep it plant-based, oil-free, and orangutan-friendly? Enter Cashew Cream Mashed Potatoes: smooth, garlicky, creamy, and delicious AF. Let’s get cooking.

Why Cashew Cream Mashed Potatoes?

If you’re not already sold, here’s why this recipe should be your new go-to:

• Plant-based perfection: No butter, no dairy, no problem.
• Oil-free: Healthier for you and the planet.
• Ridiculously creamy: Thanks to the magic of cashews.
• Flavor-packed: Light garlic undertones and just the right amount of seasoning.

And the best part? It’s comfort food that’s as kind to your taste buds as it is to your conscience.

The Ingredients

You don’t need much to make this potato dream come true. Just a few staples and a blender.

• 3 lbs Yukon Gold potatoes: Peeled and cubed.
• 1 cup raw cashews: Soaked to transform into silky cashew cream.
• 1 cup boiling water
• 2 garlic cloves: Minced
• ½ tsp salt
• Pepper to taste

How to Make Cashew Cream Mashed Potatoes

Let’s break it down step by step. Pro tip: Play your favorite comfort food playlist while cooking—it’s a vibe.

Step 1: Soften Those Cashews

Start by adding the raw cashews and boiling water to a high-powered blender. Let them hang out and soften while you prep your potatoes. Think of it as their spa moment before they transform into creamy goodness.

Step 2: Cook the Potatoes

Place your cubed Yukon Golds in a medium-sized pan and cover them with water. Lightly salt the water (potatoes deserve some seasoning love from the start). Bring to a boil—whether on the stove or with your wizard powers is up to you—then reduce to a simmer. Cook for about 20 minutes, or until the potatoes are soft and crumbly, just begging to be mashed.

Step 3: Blend the Cashew Cream

While the potatoes cook, it’s time to turn those softened cashews into magic. Add garlic and salt to the blender and blend until smooth—like, smooth as vegan silk smooth. Set aside your cashew cream for its big moment.

Step 4: Mash Those Potatoes

Drain the potatoes and transfer them to a large mixing bowl or your trusty KitchenAid. Now, grab a potato masher or use a mixer, and mash away until the potatoes are about 90% smooth. Pro tip: DO NOT use a blender for this step unless you enjoy gummy potatoes.

Step 5: Cashew Cream Meets Potato Dreams

Pour the cashew cream into the mashed potatoes and mix until fully combined. Adjust the salt, sprinkle some pepper, and marvel at the creamy perfection you’ve created.

How to Serve

These mashed potatoes are versatile enough to pair with just about anything. Some ideas:

• As a side: They’re the perfect companion to roasted veggies or your favorite plant-based protein.
• With Oil-Free Mushroom Gravy: Because mashed potatoes and gravy are a love story for the ages.
• Topping Shepherd’s Pie: Elevate your pie game with this creamy masterpiece.

And if you’re feeling fancy, serve them with a garnish of fresh herbs for that “Instagram-worthy” touch.

Why You’ll Love These Mashed Potatoes

Here’s the deal: These aren’t just mashed potatoes. They’re a mood, a vibe, a culinary hug in a bowl. Creamy, garlicky, and guilt-free, they’re proof that comfort food doesn’t need to compromise on flavor or ethics.

You’ll love them because:

1. They’re insanely creamy without a drop of butter or oil.
2. They pack a punch of flavor that’ll make you forget about dairy-based versions.
3. They’re ridiculously easy to make—because who has time for complicated recipes?

Final Thoughts

There you have it—your new favorite mashed potato recipe, straight from the kitchen of the self-proclaimed Potato Queen. Whether you’re soothing your soul after a breakup, celebrating life’s wins, or just craving something delicious, these Cashew Cream Mashed Potatoes have your back.

Oh, and one last thing: If you love this recipe as much as I do, share the love! Snap a pic, tag us on Instagram @notthatkindofveganofficial, or drop it on Facebook for a shoutout.

Now, what are you waiting for? Go grab those potatoes and get mashing. Your taste buds—and your heart—will thank you. 🥔💛