Most people think of mashed potatoes as a side dish. I say it deserves to be promoted to entree. It has earned a place in the Main Dish Hall of Fame, celebrated front and center in the Comfort Food wing. And not only that, I submit that these vegan mashed potatoes, nay, these oil-free vegan mashed potatoes, could go against any dairy-filled spud dish and be taken seriously. That’s how confident I am that these potatoes should be on plates all over the world.
I haven’t even mentioned yet that these vegan mashed potatoes have an entire head of cauliflower in them, and you cannot tell whatsoever. That’s because it’s cooked along with garlic and raw cashews and pureed into a silky smooth sauce that takes the place of milk and butter. Stealthy vegetables for the win!
Making these vegan mashed potatoes starts with the sauce, which is super easy. Toss some cauliflower, cashews, and garlic cloves in a pan of water, bring to a boil, and simmer until soft. Then drain to a blender and puree into silky oblivion.
By the way, this sauce is so good on its own, you might have to have someone take your tasting spoon away to make sure there’s enough for the potatoes.
Cook a heap of peeled yukon gold potatoes until fork-tender, the drain and mash with your favorite mashing device.
Then pour that gorgeous savory sauce on top. Try not to face-plant straight in at this point, like that kid in A Christmas Story. (“how does the little piggie eat?”)
Pepper generously. Always pepper generously.
These taters are creamy and flavorful enough to eat on their own, but a hefty pour of vegan white gravy will send you to Comfortfoodlandia.
I can’t believe I just typed the word Comfortfoodlandia. Twice. I think the only way to end this post is to just skulk off in shame. At least I’ve got mashed potatoes to comfort me.Print