Who doesn’t love a big bowl of mashed potatoes on the table? These mashed potatoes are extra creamy and absolutely delicious. Made with a light plant-based “sour cream”, less potatoes, and a whole head of cauliflower, you’ll have plenty of room for dessert! This makes for a perfect side dish for your holiday table or weeknight dinner.
Mashed Potatoes
Equipment
- Large pot
- Colander
- Small bowl
- Potato-masher or electric mixer
- Whisk
- Blender
- Mixing spoon
- Measuring cups/spoons
Ingredients
Mashed Potatoes:
- 1 ½ pounds Yukon gold potatoes peeled and cut into 2-inch cubes
- 1 large cauliflower head cut into florets
- ¼ cup plant-based sour cream can also use plain Greek yogurt *recipe below
- ½ cup plant-based milk almond, oat, soy, etc.
- ¼ cup low-sodium vegetable broth
- 1 ½ tablespoons olive oil
- ½ teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon pepper
- Optional - Garnish with fresh herbs rosemary, thyme, chives
Plant-based Sour Cream:
- 1 ½ cups raw cashews
- ¾ cup water
- 2 tablespoons apple cider vinegar
- 1 tablespoon fresh lemon juice
- ½ teaspoon salt
- 1 cup unsweetened non-dairy yogurt coconut, almond
Instructions
Mashed Potatoes:
- Make the Plant-based Sour Cream.
- Place the potatoes only (hold off on the cauliflower for now) into a large pot of salted water and bring to a boil. Reduce the heat to medium-low, cover, and let the potatoes simmer for 15 minutes.
- Add the cauliflower florets to the pot and continue to simmer for an additional 8 to 9 minutes, until cauliflower and potatoes are soft and fork tender.
- Drain the potatoes and cauliflower, then add them back into the cooking pot.
- Add the non-dairy milk, plant-based sour cream (see recipe below), vegetable broth, olive oil, garlic powder, salt, and pepper. Mash using a potato masher or mix using an electric mixer until you get the desired consistency and a nice creamy texture.
- Transfer mashed potatoes to a bowl, taste and season with additional salt and pepper, if needed. Garnish with fresh herbs, if using.
Plant-based Sour Cream:
- Soak the cashews: Bring a few cups of water to a boil in a pot on the stove top or tea kettle. Add 1 ½ cups cashews to a measuring cup and pour the boiling hot water on top to cover. Let them soak for 5 minutes or if you don’t have a high-powered blender, soak for 1 hour.
- Drain the cashews and add to the blender. Now add ¾ cup fresh water, apple cider vinegar, lemon juice, and salt. Blend until it is very smooth.
- Pour the cashew mixture into a bowl and stir in in the unsweetened yogurt.
- Use immediately, or transfer to a small, covered container and refrigerate. It will thicken up as it chills. The sour cream will keep for about a week in the refrigerator or you can freeze for up to 2 months.
Notes
Recipe by Michele DiCristofaro, Plant-based “Sour Cream” Recipe adapted from Elevegan