Well, mom would be quite disappointed if she knew that my mashed potatoes were a little lumpy because I do not own a food mill, potato ricer, or even a potato masher, and I had to use a small pastry cutter to mash five pounds of potatoes! Quite the chore...Of course, the flavor of the potatoes made up for the texture and I actually prefer a little texture anyways. If mashed potatoes are too smooth it kind of reminds me of a school cafeteria and the scoops of potatoes they used to dish out...not a good memory!
5 lbs russet potatoes, peeled and diced into 3" large chunks
1/4 cup Earth Balance Buttery Sticks
2 large heads of garlic, roasted, pureed
2 cups cashew cream (more or less depending on desired consistency), heated
1 bunch fresh chives, minced
Kosher salt and black pepper to taste
Mashed Potatoes 101:
- Always use russet potatoes, never boiling potatoes, unless of course you are making "smashed potatoes".
- Cut potatoes in even chunks so that they cook evenly.
- Always start the potatoes in plenty of cold, salted water.
- Never overcook the potatoes or they will become waterlogged. You want them to be cooked through, but still be firm. I cooked my potatoes about 25 minutes. Test after 15-20 minutes of cooking time.
- Drain potatoes really well and run through a food mill or potato ricer while still hot.
- Once potatoes are completely smooth, stir in room temperature butter.
- Next, add heated garlic cream mixture and then add the remaining cream a little at a time until you reach the desired consistency.
- Stir in herbs and salt and pepper to taste.
- Serve immediately, or keep potatoes warm until ready to use by tenting with aluminum foil and placing over a pot of barely simmering water.
- Soak 1 cup of cashews for a minimum of four hours or overnight in filtered water.
- Drain water and place cashews in a blender, along with 3 cups filtered water and blend until smooth, about four minutes on high.
- If you have a high-speed blender such as a Vita-Mix then you don't need to strain; otherwise, strain and set aside. You will need about 2 and 1/4 cups for the recipe.
- Note: Cashew cream/milk works the best for mashed potatoes because of the high-fat content. You can also use a full-fat plain soy, but I find that it gives a strange taste and color to the potatoes. I do not recommend using almond or rice milk as a substitute.
- Preheat oven to 350 degrees.
- Cut the tops off of two large heads of garlic and drizzle with olive oil, salt and pepper.
- Wrap in aluminum foil and bake for one hour until soft.
- Remove from oven and let cool before squeezing out tender cloves.
- Place cloves in a blender with 1 cup of cashew cream/milk and blend until smooth.
- Remove from blender and set aside.