chef tal’s creamy mashed potatoes
- 6large potatoes, diced
- 1 cupcashew cream (recipe follows)
- 3 Tbsp"earth balance" vegan butter
- 1/4 cupchopped fresh chives
- to tastesalt and pepper
To make the cashew cream:
Soak 2 cups of raw cashews overnight. Add the soaked cashews to a blender and fill with water sufficient to cover the cashews by 1”. Blend on high for 2 mins.
Tip: If not using a professional high-speed blender, you might need to strain the cream through a fine-mesh strainer or cheesecloth. Can substitute soy milk for cashew cream if needed.
To make the mashed potatoes:
Place the potatoes in a large pot and cover with water. Bring to a boil and cook for 20 mins. Drain the potatoes, place in a bowl with the remaining ingredients, and mix until smooth. Serve hot.