Thanksgiving is fast approaching and what would it be without mashed potatoes? My whole life my mother would make homemade mashed potatoes with our meals. We never had packaged potatoes. My mother can whip up a good and creamy mashed potatoes. This is surprising because my mother can’t cook anything else except for cheesecake. My father is the cook in the family and when my mother when on night shifts when I was in high school, dad was left with that task of mashed potatoes. My dad is a great cook, but his mashed potatoes just didn’t have it like my mom’s. I finally, asked my mom how she makes them. She showed me how and then a few years ago I decided to eat more of a plant-based diet.
I wanted to recreate my mother’s recipe that was healthier. Thanks to the vegan craze, there are lots of alternative dairy products. The first time I made it, I used Almond milk, and it wasn’t the same creamy texture as my mom’s. I tried Cashew milk and the potatoes came out creamy and smooth. This recipe is vegan-friendly and healthier than your traditional dairy mash potatoes. The best part is you can’t taste a difference.
- 5 oz. (roughly 5) Idaho Potatoes
- ½ cup Cashew Milk
- ½ cup Earth Balance Butter
- Salt & Pepper to taste
- Get a medium pot and fill it halfway with water and bring it to a boil.
- While the water is boiling, peel the potatoes and cut into quarters.
- Rinse the potatoes and set aside to dry.
- Once the water is boiling, place the potatoes in and cook for 20 minutes.
- Strain the potatoes and place into a mixing bowl.
- Take a masher and gently mash the potatoes.
- Then add the milk and butter and use a mixer to blend
- Add salt and pepper to taste.
I made this a few days ago and gave my mom some to try. She said they were good AND I can make them for Thanksgiving. The OG gave me her approval to serve these at a holiday meal, this is huge. Give the recipe a try and trust me, you can’t tell a difference and your body will thank you for a less saturated side dish.