The Creamiest Vegan Mashed Potatoes (serves 4)
• 1 cup water
• 1/2 cup cashews
• 2.5 lb gold potatoes
• 1 shallot, minced
• 1 Tbsp olive oil*
• 1/4 tsp salt
• 4 Tbsp Earth Balance butter • 4 cloves garlic
1 Boil the cup of water, and then combine with the cashews. Let sit 30 minutes.
2 Bring a large pot of water to a boil. Peel the potatoes, then chop into 1/2" pieces.
Boil for about 20 minutes, until easily pierced with a fork.
3 While the potatoes boil, place 4 unpeeled garlic cloves in a heavy, dry skillet. Turn
heat to medium-high and cook, turning every now and then, for about 15 minutes, until they have brown spots on all sides. Let cool, then remove the skins and trim the ends.
4 Also while the potatoes boil, peel the shallot and mince finely. Heat the olive oil in a small skillet and add the shallots. Cook, stirring constantly, until golden brown and crispy. Remove from the heat.
5 To make the cashew cream, add the cashews and their soaking water to a blender along with the roasted garlic cloves. Blend until smooth, 1-3 minutes depending on your blender. It's best to let the blender stop and cool down every minute or so.
6 When the potatoes are done cooking, drain. Add to the bowl of your stand mixer and fit with the whisk attachment. Alternatively, add to a large wide bowl and use a potato masher. Add the cashew cream with roasted garlic, the butter, and the salt. Beat for about 5 minutes for slightly lumpy potatoes, and up to 10 minutes for smooth potatoes.
7 Serve topped with the crispy shallots, and enjoy!