Chef Tal Ronnen’s Thanksgiving menu: Creamy mashed potatoes with chives!  »

Your Vegansaurus loves a mashed potato. We have before made dishes based on the amount of mashed potatoes in the recipe. Freshly mashed, several days old and spread on bread for a sandwich, baked to golden-brown-crusted perfection: O mashed potatoes, our affection for you has always been, and always will be.

This recipe by chef Tal Ronnen doesn’t mess around: instead of non-dairy milk, it calls for cashew cream. That would make for a rich mashed potato, and cut with the fresh chives, it sounds really amazing. Thank you again, Gardein, for sending us this menu!

Creamy Mashed Potatoes with Chives
6 servings
20 min prep
20 min cook

Pre-prep tip: Soak raw cashews overnight!
(If you’re short on time, substitute soy milk.)

6 large potatoes, diced
1 cup cashew cream (recipe follows)
3 Tbsp. Earth Balance
¼ cup fresh chives, chopped
salt and pepper to taste

Cashew cream
Soak 2 cups of raw cashews overnight.
Add the soaked cashews to a blender and fill with water sufficient to cover the cashews by 1 inch. Blend on high for 2 minutes. Tip: if not using a professional high-speed blender, you might need to strain the cream through a fine-mesh strainer or cheesecloth. May substitute soy milk for cashew cream, if needed.

Mashed potatoes
Place the potatoes in a large pot and cover with water. Bring to a boil and cook for 20 minutes.
Drain the potatoes, place in a bowl with the remaining ingredients, and mix until smooth. Serve hot.

Easy-peasy lemon sqeezey. This one I would—WILL make ahead of time, you know, as a taste-test. Or supper. You know.

[photo of Tuscan roasted garlic white bean mashed potatoes at Vegiterranean by Flickr user steev-o]

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