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
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
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.
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.