October 6, 2020
I come from a family of mashed potato (and gravy) connoisseurs. My grandma makes the best mashed potatoes and gravy, as I’m sure most grandma’s do. But last year, I was called to the kitchen on Thanksgiving to make the mashed potatoes & I whipped out this recipe.
Trust me when I say, I get flack from some extended family members when it comes to “eating healthy” and being the niece that brings gluten free snacks to the potluck. But I fully tricked a room full of family members with these mashed potatoes. No one knew they were dairy free or even worse: WHOLE 30 COMPLIANT!
My secret to creamy mashed potatoes: Cashew Cream! It also is loaded with chicken (or veggie) stock, & LOTS of garlic.
Ingredients
Equipment
Method
- Place the potatoes and the chicken stock into the instant pot
- Secure the lid & cook on manual for 10 minutes.
- While the potatoes cook, place the cashews in a microwave safe bowl. Cover with water & cook for 3 minutes. Drain the cashews.
- Place the Cashews in a blender with ½ C. of water. Blend until smooth.
- When the instant pot completes the cooking cycle, release pressure.
- Add the cashew cream, garlic, ghee & salt to the instant pot. Using a hand mixer or potato masher, begin to whip/mash the potatoes. Taste & season with additional salt if needed.
