Ingredients
1 kg potatoes
1 cup carrot
3/4 cup raw cashews
1 cup water
1 tbsp onion powder
1 tsp garlic powder
pinch ascorbic acid (optional)
2 tbsp fresh parsley, chopped (optional)
3/4 - 1 cup water
salt to taste
sweet paprika, for garnish
Description Absolutely delicious served with cooked greens or beans and garlic toast.
Instructions 1. Steam unpeeled potatoes with carrot until over done.
2. Blend cashews with 1 cup of water.
3. Mash potatoes and carrots immediately while they are still hot adding the nut milk and seasonings.
4. Add water and adjust to taste.
5. Spoon on serving plate, sprinkle with sweet paprika.
Note As long as you scrub and wash the potatoes well, you really do not need to peel them after they are cooked. Peeling the potatoes does not improve on the taste much and takes time, plus the skin of the potatoes itself his high in silicone, which is good for your skin as well!
You can add depth of flavor to mashed potatoes by adding roasted garlic instead of garlic powder.
To make roasted garlic:
Slice top of garlic cloves and bake 300F for 15 minutes squeeze out into mashed potatoes and mash.
Variation for low-fat mashed potatoes:
Instead of nut milk use corn milk.
Cook corn in veg broth, blend it, strain and use it as milk.
If you want a richer taste you can add more cashew milk. You can add up to 1/4 cup of cashews blended in water per medium-large sized potato. Specially when serving non-vegetarians they will find it more satisfying.
1 kg potatoes
1 cup carrot
3/4 cup raw cashews
1 cup water
1 tbsp onion powder
1 tsp garlic powder
pinch ascorbic acid (optional)
2 tbsp fresh parsley, chopped (optional)
3/4 - 1 cup water
salt to taste
sweet paprika, for garnish
Description Absolutely delicious served with cooked greens or beans and garlic toast.
Instructions 1. Steam unpeeled potatoes with carrot until over done.
2. Blend cashews with 1 cup of water.
3. Mash potatoes and carrots immediately while they are still hot adding the nut milk and seasonings.
4. Add water and adjust to taste.
5. Spoon on serving plate, sprinkle with sweet paprika.
Note As long as you scrub and wash the potatoes well, you really do not need to peel them after they are cooked. Peeling the potatoes does not improve on the taste much and takes time, plus the skin of the potatoes itself his high in silicone, which is good for your skin as well!
You can add depth of flavor to mashed potatoes by adding roasted garlic instead of garlic powder.
To make roasted garlic:
Slice top of garlic cloves and bake 300F for 15 minutes squeeze out into mashed potatoes and mash.
Variation for low-fat mashed potatoes:
Instead of nut milk use corn milk.
Cook corn in veg broth, blend it, strain and use it as milk.
If you want a richer taste you can add more cashew milk. You can add up to 1/4 cup of cashews blended in water per medium-large sized potato. Specially when serving non-vegetarians they will find it more satisfying.
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