Peel and dice potatoes into large (about 1-inch) chunks.
Place diced potatoes in a large steamer pan, cover, and bring to boil.
Steam until potatoes are very tender (about 15 to 20 minutes).
Meanwhile, rinse cashews in a colander under very hot water. Drain well.
Place drained cashews, water, lemon juice, olive oil, salt, onion and garlic powder in blender and blend until very, very smooth. (A heavy-duty blender works best for this recipe; other blenders may not get the mixture smooth enough.)
When potatoes are tender, remove from heat, transfer potatoes to a mixing bowl, and add blender mixture. Do not allow potatoes to cool. (The amount of blender mixture needed will depend on how much potato you have. The amount given works well for 12 medium potatoes. If the potatoes are large, use fewer potatoes. If your potatoes are on the small side, use only part of the blender mixture.)
Mash potatoes with a potato masher or gently mash with an an electric mixer. Add a small amount of hot water if necessary to achieve a soft mash potato consistency. Do not over-mix or potatoes will be gooey rather than fluffy.
Season to taste.
1. Be sure to buy only fresh cashews and store them in the freezer until ready to use.
2. For extra-rich mashed potatoes, add more olive oil or butter.
Recipe by JennifersKitchen at https://jenniferskitchen.com/2013/11/low-fat-mashed-potatoes-or-how-to-have-a-healthy-thanksgiving.html