If you’ve been here before, you know how much I love potatoes. I love fries, au gratin, baked, roasted, hash browns, chips, salad, potato nachos, soup, and I’ve even made a sweet potato pizza crust. My all time favorite comfort food is mashed potatoes. Once, during a bad breakup, my best friend and soulmate picked me up wrapped in a blanket and fed me homemade mashed potatoes with potato chips to dip in my mashed potatoes plus champagne. She is a goddess and really gets me. I’ve long been searching for perfect mashed potato recipe that is plant based and doesn’t use refined oil. I used to be obsessed with Earth Balance, but I’m trying to save some orangutans and my heart. This version is smooth, creamy, lightly garlicky, oil free, and delicious af. You heard it here from the potato queen! This is how we made it:
3 lbs Yukon gold potatoes, peeled and cubed
1 cup raw cashews
1 cup boiling water
2 garlic cloves minced
½ tsp salt
Pepper to taste
Add the cashews and boiling water to a high powered blender and let it sit to soften the cashews while you prepare your potatoes.
Place the cubed potato pieces in a medium pan and cover with water. Lightly salt the water and bring to a boil on the stove or with your wizard powers. Reduce to a simmer, and cook for 20 minutes or until the potatoes are soft and crumbly.
Now back to the cashew cream. Add the garlic and salt and blend until smooth as vegan silk. Set aside.
Drain the potatoes and put them either in a Kitchenaid bowl or a mixing bowl. Let’s mash these potatoes. To do this you can either use a mixer or a potato masher. Do not use a blender as this creates gummy potatoes. After the potatoes are 90% smooth, add the cashew cream and blend until thoroughly mixed. Adjust the salt, add some pepper, and serve as a side, with some Oil Free Mushroom Gravy (recipe), or on top of our Shepherd’s Pie (recipe).
Loving our mashed potatoes? Tag us in your photo on Instagram @notthatkindofveganofficial or on Facebook for a shoutout!