Potatoes are a very nutritious food until we load them with butter and cream. Here’s a delicious mash potato recipe that is so luscious and creamy you won’t ever miss the fattening stuff.
Prep Time20 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Servings: 10servings
Author: All recipes on jenniferskitchen.com are property of jennifer's kitchen and cannot be republished without written permission.
Ingredients
12mediumpotatoesabout 6 pounds or 13 cups diced. (See note #1)
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 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.Serve hot.
Notes
1. I recommend Russet potatoes. Russet potatoes make the best mashed potatoes as they will whip up fluffier than other varieties.2. Be sure to buy only fresh cashews and store them in the freezer until ready to use.3. For extra-rich mashed potatoes, add more olive oil or butter.Yield: 8 to 10 servings depending on whose coming for dinner :)