Photo By VK Rees

Rich, creamy, BUTTERY mashed potatoes are a necessity in life and these are the creamiest going. I shudder at the thought of you spending the rest of winter without the perfect mashed potato recipe and so here it is. I love that they use simple ingredients that are probably in your pantry, I love that they don’t use store-bought vegan butter or milk. But most importantly they taste like they are loaded with butter and cream. And in typical “me” fashion, we achieve that with cashew cream and refined coconut oil. The method is simple: mash then whip with a hand blender. And, you know, even if you don’t whip them, they’re still pretty great. But whip for maximum fluff.

I am also offering you three variations because one mashed potato recipe would be underachieving. Use these modifications to create a new mashed potato every night of the week! Or three nights of the week, anyway.
For roasted red pepper mash: Add 3 roasted red peppers (from a jar or homemade) to the cashew mixture and blend.

For pesto mash: Add 1/2 cup pesto after you?ve whipped the original mashed potatoes and stir in. Drizzle with a little extra to serve.

For garlic mash: On low heat, preheat a small pan and sauté 1/4 cup minced garlic in 1/4 cup olive oil for about 2 minutes. Add to original whipped mashed potatoes and stir in. Drizzle a little extra on top.

This recipe is from I Can Cook Vegan.

Recipe Notes

~I love russet ...