I’ve always thought that my dad makes the best mashed potatoes in the whole wide world. Last time he came to visit, he wanted to make mashed potatoes for me, but got all stressed out because I didn’t have any “real” butter or “real” milk in the house. I showed him the ways of vegan butter and cashew cream. Afterwards, we both went into a divine mashed potato food coma and lived happily ever after.
Dad’s Pine Nut and Glazed Onion Vegan Mashed Potatoes
Serves a holiday crowd, for a McCowan sized crowd, double the recipe.
- 5 lbs red or gold potatoes, peeled or unpeeled and quartered (dad peels his, I don’t)
- 4 tablespoons vegan butter, divided
- 1 large white onion, finely diced
- 1/2 cup pine nuts
- 1 cup raw cashews (soaked in warm water for 4-6 hours if you don’t have a power blender)
- 1 cup water
- 1 tablespoon lemon juice
- salt and pepper to taste
Method: Bring 8-12 cups of water to a boil in a large pot. Carefully add the quartered potatoes and cook for about 40 minutes important not to over-cook, soggy, or under-cook, chunky. While the potatoes are cooking saute the onions in a couple tablespoons of the vegan butter until golden and translucent. Add the pine nuts to the onions and cook for a few minutes more until pine nuts are toasted. Next, in your blender, combine the water, lemon juice and cashews. Blend until silky smooth. Carefully drain the cooked potatoes and return to the pot. Hand mash the potatoes with the remaining vegan butter and cashew cream. Then add salt and pepper to taste. Stir onions and pine nuts into the mashed potatoes, saving some for garnish. If desired, dot the top of the mashed potatoes with additional pats of vegan butter.