2poundsRusset potatoesscrubbed, peeled (if desired), and cut into large pieces
1cupraw cashewssoaked in filtered water for 8 hours, and drained
2heads of roasted garlic(see notes for instructions if needed) - cloves only (remove the paper)
plenty of salt + pepper to taste
Instructions
For the vegan roasted garlic mashed potatoes:
Add the potatoes to a pot with cold, salted water. Bring to a boil and cook until completely tender, around 20 minutes. (I make the cashew mixture in step 2 while I wait). Drain the potatoes, reserving the cooking water, and mash them well with a potato masher.
In a blender or food processor, combine the raw cashews and roasted garlic cloves with 1/2 cup of reserved potato cooking water. Blend until completely smooth, stopping occasionally to scrape down the sides with a spatula. In a food processor, this could take a few minutes to get smooth. Add a little more water if needed to help blend.
Add the cashew and garlic mixture to the mashed potatoes, and use your spatula to fold it in until combined.
Season with additional salt and pepper to taste (I find that it needs a good amount of salt). Serve hot with gravy or toppings of your choice.
Notes
HOW TO ROAST GARLIC: Use your method of choice. Here's one method for oil-free roasted garlic and another that doesn't use aluminum foil either.MAKE AHEAD: Roasted garlic and roasted garlic cashew cream can be made ahead of time. Bring it to room temperature or warmer before adding it to the potatoes. Leftover fully-assembled mashed potatoes reheat pretty well with a splash of water or nondairy milk added to loosen them up. (A touch of olive oil also helps if reheating, but of course, they would not be oil-free anymore).NUTRITION: Nutrition information is for mashed potatoes without gravy or toppings.