Vegan Mashed Potatoes

You can easily make mashed potatoes vegan in lots of ways. This method is whole food, plant-based (no oil), but I have notes on a few other methods below the recipe. I recommend using a ricer for the best texture, although the downside is you lose the potato skins (which have a lot of nutrients). I often just use a potato masher instead (and then fold in the ingredients as per the instructions).

1. 5 lb potatoes (a mix of yukon gold and russets)
   1. dice, add to pot, then cover with cold water; simmer until soft.
   2. Strain then add back to pot over heat to dry out any liquid.
   3. Put through a ricer.
2. Blend until smooth:
   1. 1 c cashews
   2. 1/2 c vegetable broth
   3. 1 T apple cider vinegar
   4. pinch of salt
3. Fold cashew cream into potatoes.

Alternatives:

• Use 2 T vegan butter and 1/2 c cashew cream
• Use 1/4 c vegenaise