These crispy mashed mountains get an extra kick of flavour from garlic and chives.
- 4 ½ cups chopped and peeled russet potatoes (1 ½ lbs or 685g – approx. 2 large baking russets)
- 1 cup raw cashews, soaked in HOT water for a minimum of 30 minutes
- ½ cup Silk Unsweetened Almondmilk
- 2 tsp cornstarch
- 2 1/2 tbsp vegan butter, divided
- 1 clove garlic, minced
- 4 tbsp finely chopped fresh chives, divided
- 1 tsp salt
- Black pepper, to taste
- Preheat oven to 400F.
- Heat a large pot of water over high heat. Add chopped russet potatoes and wait for the water to boil. Once water is boiling, cook potatoes for 6 minutes or until potatoes are fork tender. Once potatoes are finished cooking, drain and transfer them to a bowl.
- While you wait for the potatoes to cook, combine soaked or boiled cashews with Silk Unsweetened Almond milk and 2 tsp cornstarch. Blend on high until smooth and creamy.
- In a small microwave-safe bowl combine minced garlic and 1 1/2 tbsp vegan butter. Microwave for 1 minute or until vegan butter is melted and garlic is fragrant.
- Add the creamed cashews, garlic butter, 2 tbsp chives, salt and pepper to the potatoes. Mash using a potato ricer or a mashed potato immersion blender attachment. The mashed potatoes must be smooth and lump-free. Taste and adjust salt and pepper if necessary.
- Spoon mashed potatoes into a piping bag with a large star tip. Pipe swirly mashed potato mountains onto a lightly greased baking sheet.
- In microwave, melt 1 tbsp vegan butter. Lightly brush (more like dabbing, be gentle!) melted vegan butter over the potatoes.
- Bake for 40 minutes or until the tops are slightly browned and bottoms are crisp. If necessary, turn on broiler and broil for 1-5 minutes or until most of the piped edges are golden and crisp.
- Garnish with cracked black pepper and 2 tbsp chives.
Do not leave the skins on your potatoes - they will clog your piping tip.
If you can’t get your potatoes mashed smooth OR you don’t have a piping bag with a large tip: Spoon out tall dollops of mashed potatoes on a baking sheet, rough up the texture with a fork and brush them with melted butter for baking. Alternatively, you can cut the end off of a large Ziploc bag and use that as a piping bag - you should still rough up the texture with a fork before brushing them with melted butter and baking as usual.
Soaking cashews - You can soak raw cashews in cold water overnight, or if you're short of time just soak them in HOT or boiling water for a minimum of 5-10 minutes.