This simple mashed potato recipe gets its rich flavor from a savory cashew cream that's mixed in as you mash the potatoes. Fluffy and dense, you can't go wrong.
Add cashews, water or plant-based milk, nutritional yeast, garlic powder, and lemon juice to a blender.
Add the garlic and cubed potatoes to boiling water, and boil.
Before potatoes are ready, remove garlic from water and add to the blender. Blend on high-speed until completely smooth.
Add parsley and pepper to blender and pulse a few times until parsley is chopped fine.
When potatoes are fork-tender and almost falling apart, drain water and return to pot.
Add the blended cashew mixture to the pot, and mash with potato masher until desired consistency (add some more plant-based milk or water if necessary). Alternatively, rice the potatoes with a potato ricer and then add the cashew mixture and gently stir until well combined and desired consistency. Do not over stir or mash.
Notes
Plant-based milk (cashew, almond, etc) will drastically affect the taste of this recipe. You want a very neutral tasting and of course unsweetened beverage - unsweetened cashew or almond often work well. If you do not have a neutral tasting dairy-free milk, I strongly recommend using water instead.