Creamy Mashed Potatoes

Add to Favorites

Description

I was missing the rich, creamy taste of the mashed potatoes I used to love. I decided to cook Yukon gold potatoes, rice them so they'd be super fluffy, and then add a thick, rich cashew cream sauce. The end result is pure deliciousness! If you prefer a light version, simply substitute any plant milk for the cashew cream.

CategoryNo Oil, Plant-Based Recipes, Sides, Vegan

Total Time35 Min

DifficultyEasy

Yields6 Servings

First of all, check if you have all the necessary ingredients for this recipe. Pay attention to the quantities!

Next, follow the steps to finalize your dish and finally be able to enjoy it!

Place the cashews in the water and soak for at least 30 minutes. While they are soaking, wash, peel and cut the potatoes into 1 inch pieces. Place the potatoes in a large pot and add water to cover. Bring to a boil, then reduce to simmer and cook until the potatoes are fork tender, approximately 20 minutes. Stir the potatoes and test a few to make sure they are all fork tender. They should mash easily with a fork.
Once cooked, drain the potatoes while you make the sauce.
Drain the cashews. Add the cashews and one cup of clean, new water (not the soaking water) to a high speed blender. Add salt and pepper, to taste. Blend on high speed until very smooth.
Place the cooked potatoes, a few at a time, in a ricer (tool for ricing vegetables), transferring riced potatoes to a large, clean bowl. When all the potatoes have been riced, add the cashew sauce. Stir together, adding more salt and pepper, as desired.