Mashed potatoes are part of that irreplaceable comfort food for all ages. Particularly appreciated during the colder months of the year, it is so good that it is often consumed on its own. The scent of potatoes of good quality (for the puré the most indicated are those with white paste) and butter is one of the pleasures to which we are more accustomed.
Coming out of our comfort zone, from the habits that often prevent us from looking beyond, is an experience to try, even in the culinary field.
Usually, my vegan mashed potatoes requires replacing butter with olive oil. Then, I discovered the versatility of homemade cashew butter and I tried to include it in this recipe. The result is delicious. The mashed potatoes becomes even richer in nourishment and creaminess. Try it with the addition of rice milk for an even more irresistible texture.
150 (5 oz) natural cashews
80 m (3 fl oz) water
2 tsp sea salt
1 tsp white pepper
6 large potatoes
50 ml (2 fl oz) brown rice flour (optional)
- Soak the cashews in hot water for 2 hours (they can be soaking up to a maximum of five hours for an even more creamy texture).
- Drain the cashews and pour the minto a glass jar for immersion blender. Add the water, salt and blend until obtaining a creamy consistency.
- Peel (or leave skin on, if desired) and chop the potatoes. Add them to a large pot and cover with water. Bring to a boil and cook for about 15 minutes, until the potatoes are fork tender.
- Drain and potatoes, and then return them back to the pot.
- Start mashing the potatoes with a hand masher. Add in cashew cream and continue to mash until fairly smooth and creamy. Add salt to taste.
- For an even smoother recipe, add rice milk if necessary. Serve immediately.