I’m pretty sure whatever your dietary preferences, everyone has creamy mashed potatoes on Thanksgiving. It’s the main side dish, if you will. Most of us are always reaching for another heaping spoonful of the fluffy white goodness and smothering it in some delicious gravy.
My favorite is using yukon gold potatoes, with their skins left on. Adding in plenty of garlic and finishing the recipe off with a cashew cream truly makes this dish the perfect holiday side dish.
Make sure to pair it with some vegan gravy, and enjoy that second (or even third) heaping spoonful, friends!
Creamy Mashed Potatoes
Persons
6
Prep Time
15 minutes
Cook Time
20 minutes
Total Time
35 minutes
Ingredients
- 1/2 cup cashews, soaked overnight with 1 cup of water
- 5 garlic cloves, whole
- 2 lbs of yukon potatoes, cubed
- 8 tbsp vegan butter
- 2 tsp salt
- 3/4 tsp pepper
Instructions
- Place the cashews in a bowl with 1 cup of water. Soak overnight.
- Bring a large pot of water to a boil. Chop potatoes into cubes while the water is coming to a boil.*
- Carefully place the potatoes in the boiling water and boil for 20 min, or until the potatoes can be easily pierced with a fork.
- While the potatoes boil, place the garlic in a small, dry skillet on medium heat. Slightly brown the garlic on all sides, then remove from heat.
- Add the cashews, their water, and the garlic to a blender. Blend until smooth.
- When the potatoes are ready, drain the water, and place in a stand-mixer. Add the cashew cream, butter, salt, and pepper. Beat until the potatoes are mostly smooth.
- Serve with delicious vegan gravy and enjoy!
Notes
*I leave the skins on, but remove them if you prefer!
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