The Best Vegan Mashed Potatoes EVER
The secret to creamy vegan mashed potatoes revealed: it's cashew cream and coconut oil, and they will absolutely impress everyone at the table. Whip them with a hand blender until they're basically a cloud. Three variations included because one perfect mashed potato recipe would be underachieving.
Ingredients
- 2 1/2 lbs russet potatoes peeled and cut into 1 1/2 inch chunks
- 1/3 cup whole unroasted cashews if you don’t have a high speed blender, boil cashews for 20 minutes or soak overnight and drain
- 1/2 cup vegetable broth at room temperature
- 1/3 cup refined coconut oil at room temperature
- 3/4 teaspoons sea salt
- Lots of fresh black pepper
Instructions
- Place potatoes in a large (4 quart) pot and submerge in cold water by about an inch. Sprinkle in two teaspoons of salt. Cover and bring to a low boil.
- Place cashews in a high-speed blender with vegetable broth and blend until completely smooth, scraping the sides of the food processor with a spatula occasionally to get everything.
- When potatoes are boiling, lower heat to a simmer, uncover and cook for about 12 minutes, until fork tender. Drain potatoes in a colander, and place back in the pot. No need to reserve the liquid.
- Mash with a potato masher, to break the potatoes up a bit. Add half of cashew mixture, coconut oil, salt and pepper and mash with a potato masher until relatively smooth and no big chunks are left.
- Add the remaining cashew mixture, mix it in, and use a hand blender on high speed to whip them. They should become very smooth, fluffy and creamy. Taste for salt and pepper along the way, transfer to a serving bowl, and serve!
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