photo by Joshua Foo, styling by me

Feeds about 10

Let’s face it. The most important thing at the holiday table is going to be mashed potatoes. Hot on its heels is going to be gravy. So why mess around with anything less than the creamiest, fluffiest, lushest most dreamy taters" The secret here is twofold: Fold 1) Ingredients. Lots of cashew cream and buttery coconut oil. And fold 2) Method: whipping it all to high heaven with a hand mixer. You incorporate air, plus remove all the clumps without overmixing. No one will be able to resist these!

The gravy I’ve used here is akin to a white pepper gravy. Thick and creamy with a lil’ kick. It starts with a roux (that’s toasted flour and oil to you, bub) for a deep sultry flavor and velvety thickness. It’s a really nice customizable recipe in that if you want to make it a mushroom gravy you can certainly add sautéed mushrooms before or after blending. If you want to make it a sausage gravy chop up some sausages and add them at the end. And so on! These recipes are from Superfun Times.
Ingredients

For the potatoes:

5 pounds russet potatoes, peeled and cut into 1 1/2 inch chunks

3/4 cup cashews, soaked in water for at least 2 hours (if you have a high speed blender soaking is not necessary)

3/4 cups vegetable broth, at room temp

1/3 cup refined coconut oil, at room temp

1/3 cup olive oil

1 1/4 teaspoons salt

Fresh black pepper

Thinly sliced chives for garnish, if des...