Mashed Potatoes (You’d never Believe are Dairy-Free!)
Ingredients
Instructions
  1. Start a large pot of water to boil on the stove.
  2. Heat 2 cups water in microwave for 2 minutes and then add cashews
  3. Peel and cut potatoes into 1 inch squares and add to boiling water.
  4. While potatoes cook, blend cashews and their soaking water in a high speed blender until smooth and creamy and no chunks remain.
  5. When potatoes are fall apart tender, drain off most of the water (I usually don’t even get all of the potatoes into the strainer, just enough to get out most of the water). Add cashew milk and 1 tsp sea salt and mash with a potato masher or hand mixer (but be careful if you are using a nonstick pot, I did some damage with my hand mixer once). Taste and add more salt to taste. I also usually have some plain (NOT vanilla), unsweetened almond milk on hand that I add if they need a little more liquid.
Make Ahead Mashed Potatoes
  1. When potatoes reach desired consistency, add an additional 1/2 cup nut milk or water and store in glass bowl. Cover bowl tightly with plastic wrap and refrigerate, avoiding contact with the potatoes and plastic. When ready to serve, poke holes in plastic and microwave for about 12 minutes, stirring halfway through.
Instant Pot Mashed Potatoes
  1. Place 2 cups of water in bottom of Instant Pot and add peeled and cut potatoes. Cook at high pressure for 12 minutes. Meanwhile prepare cashew cream. Allow pressure to naturally release for 10 minutes, then release remaining pressure. Drain off and reserve some water.
  2. Use hand mixer to break down potatoes with cashew cream. Add additional water to reach desired consistency and salt to taste. You can use the Instant Pot keep warm setting to keep these warm for several hours if needed.