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Cook the Potatoes: Peel and chop the potatoes into large chunks. Add them to the Instant Pot and cover with water. Add 1 teaspoon of salt. Seal and cook on high pressure for 10 minutes. Do a quick release and drain.
Make the Cashew Cream: Cover the cashews with boiling hot water for 5 minutes to soften, then drain and add to a high powered blender with 3/4 cup water. Blend for a few minutes, until very smooth.
Mash and Finish: Put the drained potatoes back in the Instant Pot (or a bowl). Using a potato masher, mash the potatoes. Drizzle in the cashew cream and season with salt, to taste. Continue to mash and mix until creamy and fluffy.
Optional: Add in some minced, sauteed or roasted garlic and stir in at the end. Sprinkle the potatoes with chives when serving, if desired. Serve with Vegan Gravy.
INSTRUCTIONS FOR STOVETOP: To make these potatoes on the stovetop, peel and chop the potatoes as usual and add them to a large pot. Cover with water, add 1 teaspoon of salt, bring to a boil and cook for about 15 minutes, until fork tender. Drain, then follow the rest of the instructions.