Name: Creamy Mashed Potatoes, Three or Four Ways
Yield: Serves 4
Ingredients: Freshly ground black pepper; ⅓ cup (75 ml) refined coconut oil, at room temperature; 2½ pounds (1.2 kg) russet potatoes, peeled and cut into 1½-inch (4 cm) chunks; ½ cup (120 ml) vegetable broth, at room temperature; 2¾ teaspoons salt; ⅓ cup (40 g) whole unroasted cashews (if you don’t own a high-speed blender)

Preparation info

Serves
4

Difficulty
Easy

Appears in

I Can Cook Vegan

By Isa Chandra Moskowitz

Published 2019

About

These are the creamiest mashed potatoes going. And if you’ve even glanced my way, you know how they get there: cashews and coconut oil! Because one mashed potato recipe would be underachieving, I offer you three versions ... or four if you’re counting regular ol’ mashed taters!

Ingredients

Classic mashed potatoes

2½ pounds (1.2 kg) russet potatoes, peeled and cut into 1½-inch (4 cm) chunks
2¾ teaspoons

Method

Place the potatoes in a pot and add enough cold water to submerge them by about an inch (2.5 cm). Sprinkle in 2 teaspoons of the salt. Cover and bring to a boil.
Meanwhile, place the cashews and vegetable broth in a high-speed blender and blend until compl