LFE Approved Creamy Mashed Potatoes
A basic, creamy mashed potato recipe that can be played with to your liking. We love the creaminess the cashew cream adds, and the olive oil can be replaced with butter or ghee; other options can be added based on what you are serving.
- 4 pounds Yukon Gold potatoes
- ¼ cup chicken broth (or vegetable broth for vegans) + more as needed
- Ground white pepper
1 half recipe Cashew Sour Cream (see below for recipe link)
- ⅓ cup olive oil
- 1 tablespoon nutritional yeast
- ½ cup chopped chives
- 10 cloves roasted garlic
- 2 tablespoons chopped thyme
Cut potatoes in half and cover with cold water in a large pot. Starting the potatoes in cold water helps them to cook evenly all the way through. Heavily salt the water and bring to a boil over high heat. Lower heat to medium and cook 25–30 minutes, until potatoes can be easily pierced by a fork.
While potatoes are cooking, make the Cashew Sour Cream.
Warm broth in a small pot.
Drain potatoes and let them sit in pot over low heat to allow any excess moisture to evaporate. Slowly add olive oil and three large pinches salt while mashing, still over low heat. Add cashew cream, nutritional yeast, and gradually add stock, continue to mash until they are creamy and fluffy. Season to taste with salt and pepper.
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