Damn good mashed potatoes

By GuidingVegan

Ingredients

• 1/3 cup raw cashews
• 2/3 cup water
• 2 medium to large eggplants
• 2 pounds russet potatoes (about 4 medium), peeled and cut into chunks
• 1 head of cauliflower, cut into florets
• 1 1/2 - 1 3/4 teaspoons sea salt or to taste
• black pepper, to taste
• optional: 1/2 tablespoon white wine vinegar
• 1/2 cup finely chopped chives

Details

Servings 6
Preparation time 15mins
Cooking time 65mins
Adapted from blissfulbasil.com

Preparation

Step 1

Add the cashews and water to a bowl and set aside to soak.

Heat oven to 400. Slice eggplants in half and roast cut side down until tender 20-25 minutes.

Add the potatoes and cauliflower florets to a large stock pan that has been filled with cold water. Cover and heat on high for 25-30 minutes or until the potatoes are fork-tender. Drain and return the cauliflower and potatoes to the pot.

Add the raw cashews and soaking water to a high-powered blender. Blend on high for 1-2 minutes or until completely smooth.

Add the cashew cream and the eggplant flesh to the pot with the potatoes and cauliflower. If you want a super smooth mash, use an immersion blender to puree the mash (this is what I do). If you want a thicker mash, beat the mashed potatoes with a hand mixer until smooth. Add in the sea salt, black pepper, and white wine vinegar (if desired) and continue to blend or mash.

Stir in the chopped chives.

Serve warm.

Refrigerate leftovers.