vegan mashed potatoes

November 27, 2016 by Angie

I am really bad at making mashed potatoes. I get horrified by the ingredients in the internet’s favorite recipes: bucket of sour cream, 19 sticks of butter, multiple cups of heavy cream, gallons of whole milk. I feel guilty enough about the potatoes. I have tried several healthier versions over the years and they have all sucked.

This year I based my attempt on a vegan recipe that pledges to be “the creamiest vegan mashed potatoes” from the blog My California Roots. They were cold by the time I got to eat them on Thanksgiving Day, but Robbie and I loved the leftovers. I would make and eat these again and again. I think next year I need to explore a vegan gravy to go on top.

Thanksgiving 2016

There they are with apple and onion stuffing, cranberry sauce (I used brown sugar this year – yum), tofu vegetable pot pie, and cheddar bay biscuits. Mom’s sweet potato casserole and Isa Chandra Moskowitz’s vegan pumpkin chocolate chip cupcakes were dessert.

I changed things around a little so here is what I did.

Ingredients

1 cup water
1/2 cup raw cashews
2.5 lbs gold potatoes
4 tablespoons Earth Balance margarine
2 tablespoons (probably more like 5, but who’s counting?) minced garlic
salt and pepper to taste

Instructions

  1. Wash, peel, and chop the potatoes.
  2. Submerge the potatoes in water in a large pot.
  3. Microwave a cup of water in a bowl.
  4. Add the half cup of cashews to the boiling water. Set aside for at least half an hour.
  5. When it’s getting closer to meal time, boil the potatoes in the pot for about thirty minutes or until the potato chunks are tender when poked with a fork.
  6. While the potatoes are cooking, make the cashew cream by blending the water and cashews together. I used my crappy food processor and it worked out fine.
  7. Drain the potatoes.
  8. Mash the potatoes with a potato masher. Add the cashew cream, Earth Balance, garlic, salt, and pepper.
  9. Using a hand mixer, blend everything together for as little time as you can while still getting the lumpy to smooth ratio you like for your mashed potato consistency.
  10. Eat them right now! They get cold in a hurry.

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