Creamy Cashew Rosemary Mashed Potatoes
These vegan mashed potatoes use cashew cream for the most delicious creamiest potatoes ever. Perfect for a vegan thanksgiving meal as a side.
- 4 pounds russet potatoes
- 4 cloves finely chopped garlic
- 1 teaspoon salt
- 1/2 teaspoon blackpepper
- 4 sprigs of fresh rosemary
- 3 cups of cashew milk
Bring a large pot of water to a boil. Add the potatoes in the boiling water, and boil for about 20 minutes, or until easily pierced with a fork. OR you can place the potatoes in the microwave to boil, either method works well.
Remove potatoes and cool, then remove the skins.
Add potatoes in a large wide bowl and use a potato masher.
Add the cashew milk, garlic, pepper, rosemary and the salt. Mix everything together for about 3 minutes for smooth creamy potatoes.