Authorchef-Julia.com
DifficultyBeginner

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.

Yields6 Servings
Prep Time15 minsCook Time20 minsTotal Time35 mins
Ingredients
 4 large potatoes (2 pounds) Yukon gold or russet
 ¼ cup raw unsalted cashews
 1 cup water
 salt and pepper to taste
Directions
1

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.

Ingredients

Ingredients
 4 large potatoes (2 pounds) Yukon gold or russet
 ¼ cup raw unsalted cashews
 1 cup water
 salt and pepper to taste

Directions

Directions
1

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.

Creamy Mashed Potatoes
Please follow and like us:
error
0 replies

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *