When it comes to mashed potatoes people tend to be extremely picky. Some like those chunky and hearty potatoes with skins on, some don’t like skins at all. Others like their mashed potatoes to be smooth and creamy. Me, personally I like potatoes how ever I get it! I could eat potatoes the rest of my life. Chunky, smooth, skins on or off, french fries, wedges it doesn’t matter I just love potatoes!
Yet, for holiday dinners I like to make my potatoes mashed and as creamy as I can get them. I think since there’s so much food to eat that creamy mashed potatoes aren’t as heavy and it leaves room for all the other delicious food options. The way I get my mashed potatoes as creamy as I do is all thanks to the melted vegan butter, cashew cream and the additional non-dairy milk.
Mashed potatoes are extremely versatile, but give this cruelty-free dish a try. Your entire family will love them including those picky toddlers! It’s a win-win!
Before you can make the cashew cream you need to prepare the cashews.
Add one cup of water to a bowl with ½ cup raw cashews. Cover the bowl with a dish towel and let it soak overnight.
Once you’re ready to prepare your potatoes, you need to wash them thoroughly prior to chopping them.
Next, chop your potatoes into small pieces. About ½ inch pieces.
Fill a large pot with water and bring it to a boil. Add in your chopped potatoes and grind in some sea salt. Boil the potatoes about 20-25 minutes. You want the potatoes tender enough to pierce with a fork.
Meanwhile , add your oil to a hot skillet and pan roast your garlic. Be sure to keep the peels on. You will be pan roasting the garlic for about 15 minutes. Once roasted remove the pan from the heat source. Let the roasted garlic sit and cool. Then remove the peels off the roasted garlic.
Next, add the one cup of soaking water with the soaked cashews into a high speed blender. Then add in the roasted garlic. Add in a few grinds of sea salt and black pepper. Pulse about one minute, until everything is creamy. It’s not a very thick sauce. Which is good because potatoes are very starchy and the liquid helps make the potatoes have a much smoother texture.
Now mash the potatoes a little to remove some of the chunks. Then add in the vegan butter, more sea salt and ground black pepper, and the cashew cream. Mash the potatoes to incorporate this just a little or you can skip this step entirely and just skip to the next.
If you didn’t want to mash the potatoes by hand to incorporate everything you could just add everything to the food processor to do the work for you.
Add the boiled potatoes, vegan butter, sea salt and ground black pepper, cashew cream to your food processor and pulse until the potatoes have a super creamy texture.
TIP: I like to add in some plant-based milk into the top of the processor while it’s spinning. It helps it along much better. Just eyeball it.
Then using your spatula transfer your creamy potatoes to your serving bowl or pan and top it with your cooked shallots!
| Prep Time | 10 minutes |
| Cook Time | 25 minutes |
| Servings |
|
- 1 cup Spring Water
- ½ cup Raw Cashews {soaked overnight}
- 2½ pounds Potatoes
- 1 large Shallot minced
- 1 tablespoon Extra Virgin Olive Oil
- ½ teaspoon Sea Salt
- 4 tablespoons Vegan Butter
- 6 Cloves Garlic {peels on}
- Plant-Based Milk {for creaminess}
Ingredients
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- Add one cup of water to a bowl with ½ cup raw cashews. Cover the bowl with a dish towel and let it soak overnight.
- Next, chop your potatoes into small pieces. About ½ inch pieces. Fill a large pot with water and bring it to a boil. Add in your chopped potatoes and grind in some sea salt. Boil the potatoes about 20-25 minutes. You want the potatoes tender enough to pierce with a fork.
- Meanwhile , add your oil to a hot skillet and pan roast your garlic. Be sure to keep the peels on. You will be pan roasting the garlic for about 15 minutes. Once roasted remove the pan from the heat source. Let the roasted garlic sit and cool. Then remove the peels off the roasted garlic.
- Next, add the one cup of soaking water with the soaked cashews into a high speed blender. Then add in the roasted garlicc. Add in a few grinds of sea salt and black pepper. Pulse about one minute, until everything is creamy. It’s not a very thick sauce. Which is good because potatoes are very starchy and the liquid helps make the potatoes have a much smoother texture.
- Now mash the potatoes a little to remove some of the chunks. Then add in the vegan butter, more sea salt and ground black pepper, and the cashew cream. Mash the potatoes to incorporate this just a little or you can skip this step entirely and just skip to the next.
- Add the boiled potatoes, vegan butter, sea salt and ground black pepper, cashew cream to your food processor and pulse until the potatoes have a super creamy texture. TIP: I like to add in some plant-based milk into the top of the processor while it’s spinning. It helps it along much better. Just eyeball it.
- Then using your spatula transfer your creamy potatoes to your serving bowl or pan and top it with your cooked shallots!
Did you attempt this recipe? Please let me know how you liked it {or not} by leaving a comment below or sharing a picture on Instagram with the hashtag #mamawentveganrecipes or @mamawentvegan. I love to hear your feedback and see your creations!
