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Creamy Mashed Potatoes

I love mashed potatoes -- they are the ultimate comfort food, cozy and warm and delicious. We finally found a way to make them just as creamy as the dairy version without oil or vegan butters. The secret is cashews. If you're not doing nuts, soy milk has enough fat to work as well.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 240
Ingredients Method Notes

Ingredients
  

  • 4 –5 medium potatoes Yukon Gold for creamy, or peeled russets
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tbsp fresh thyme or 1 tsp dried
  • 1 tbsp fresh rosemary or 1 tsp dried
  • 1 cup cashews
  • ¾ cup boiling water
  • ¼ tsp chili powder
  • ¼ cup unsweetened non-dairy milk
  • Salt & pepper to taste

Method
 

  1. Pour boiling water over cashews; soak at least 15 minutes. Drain but reserve the water.
  2. Cube and boil 20 minutes (or roast at 350 °F for 45–55 minutes) until fork-tender.
  3. Blend cashews with a bit of the soaking liquid until silky smooth. Add chili powder and a pinch of salt.
  4. Combine potatoes, herbs, and cashew cream in a large bowl.
  5. Mash and stir in milk until you reach your preferred texture.
  6. Season with salt, pepper, and a sprig of rosemary.

Notes

If not doing nuts or soy, try avocado to help give it a bit of fat. The color will be odd, but the flavor still yummy.