This Holiday season you don’t have compromise your healthy eating habits. Create a memorable dinner suitable for your vegetarian and non-vegan guests alike. And to help you out, here’s a perfect side dish for you to start with!
When it comes down to it, it’s really all about what type of the potato you choose. For a nice buttery flavor, I prefer Yukon Gold. If buying organic, I would leave the skin on to add more texture.
I also use Earth Balance (vegan butter) and Cashew Cream (recipe below) to avoid dairy.
And most importantly, for more delicate and sweet flavor, make sure to add roasted or boiled garlic to your mashed potatoes!
- 5-6 (~2 1/2 lb) Yukon Gold potatoes, skin on
- 1/2 cup cashew cream (recipe below)
- 1 whole head of garlic
- 4 Tbsp Earth Balance
- 1 tsp salt
- 1/2 tsp ground pepper
- Chives for garnish
- 1 cup raw cashews, soaked overnight in refrigerator
- 1/3 – 3/4 cup water (depending how thick you want it)
Rinse your cashews and place them in a high-speed blender with 1/3 cup of cold water and blend on high for several minutes until thick and really smooth. If you prefer a little thinner consistency, just add more water. Set a side.
Preheat the oven to 400 ºF. Chop off top of the garlic head, rub with olive oil, and sprinkle with salt and pepper. Wrap tightly in aluminum foil and bake for 40 minutes. Set a side to cool when finished.
Place your potatoes in a large pot, filled with water and bring it to a boil over medium heat. Cook uncovered for about 25-30 minutes, or until very tender.
While potatoes are cooking chop your chives and measure the remaining ingredients.
Once tender, drain your potatoes and place in a large bowl. Add 1/2 cup of Cashew Cream, Earth Balance, salt and pepper and squeeze out roasted garlic. Using a handheld or stand mixer whip your potatoes until smooth and fluffy.
When ready, transfer to a serving dish and garnish with chives.
Enjoy and please share this post!