Incredibly creamy potatoes to satisfy any comfort food cravings.
Yield: 4 servings
Time: 30 minutes
Tools
- medium stock pot
- wooden spoon
- colander
- immersion blender
- blender cup
- potato masher
Ingredients
- 2 pounds russet potatoes
- several Q water
- 2½ t salt, divided
- ¼ c cashews, soaked for at least two hours
- ¼ c vegetable stock
- 2 T vegan butter, margarine, or coconut oil, melted
- 2 T mild olive oil
- pepper
Directions
Peel the potatoes and cut into 1½-inch chunks. Place in pot with enough water to cover. Bring to a boil over high heat, then stir in 2 t salt and lower heat to simmer for about 12 minutes.
Meanwhile, drain the cashews and transfer to blender cup. Add broth and blend until smooth.
Drain the potatoes and return to the pot. Add half of cashew cream, both oils, ½ t salt, and some pepper. Mash until fairly smooth.
Add the rest of the cashew cream and belnd with the immersion blender until very smooth and creamy.
Garnish with chives, green onions, or your favorite gravy and serve hot.
Notes
This is only a third of the original recipe, which makes 4 quarts of potatoes – way too much for my 2-person household. If yours is bigger, you might be interested in the original amounts:
- 5 pounds russet potatoes
- ¾ c cashews
- ¾ c vegetable stock
- ⅓ coconut oil
- ⅓ T oil
Adapted from the recipe for “Creamy Whipped Potatoes” in The Superfun Times Vegan Holiday Cookbook.
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