• Makes about 5 cups each potatoes and gravy

It’s not hard to see why this dish represents comfort food for people of many different backgrounds. Its creamy, savory goodness is always a hit!

From The Forks Over Knives Plan

This Mashed Potatoes recipe and other kid-friendly and comfort food ideas are also available in our convenient iPhone app and newly released Android app.

It’s not hard to see why this vegan mashed potatoes recipe represents comfort food for people of many different backgrounds. Its always a hit!

Ingredients

  • ¼ cup cashews
  • 2 pounds russet potatoes (about 4 medium-large), scrubbed and chopped
  • 2 cups cooked brown rice (see note)
  • 8 ounces button mushrooms, sliced (about 4 cups)
  • 4 cups low-sodium vegetable broth
  • ½ teaspoon dried sage
  • ½ teaspoon dried marjoram
  • ½ teaspoon dried thyme
  • 1 clove garlic, minced
  • 2 tablespoons fresh lime juice (from 1 to 2 limes)
  • ⅛ teaspoon freshly ground white or black pepper, plus ¼ teaspoon freshly ground black pepper
  • Sea salt

Instructions

  1. Place the cashews in a small bowl and cover with 1 cup water. Set aside to soak for 30 minutes.
  2. Place the potatoes in a large saucepan and add cold water to cover. Bring to a boil over high heat, then reduce the heat to medium and cook until the potatoes are very tender when pierced with the tip of a sharp knife, about 20 minutes. Drain thoroughly and set aside to cool.
  3. Meanwhile, in a saucepan, combine the rice, mushrooms, and vegetable broth. Bring to a boil over medium-high heat, then reduce the heat to medium and simmer until the mushrooms are tender, about 10 minutes. Remove from the heat and let cool slightly. Carefully transfer the mixture to a blender or food processor and blend until smooth. (Alternatively, leave the mixture in the pan and use an immersion blender to blend until smooth.)
  4. If necessary, return the mixture to the pan. Add the sage, marjoram, thyme, garlic, lime juice, ⅛ teaspoon of the pepper, and salt to taste. Cook over medium heat for 10 minutes to blend the flavors. Cover to keep the gravy warm and set aside.
  5. Transfer the cashews and their soaking water to a clean blender. Add a pinch of salt and the remaining ¼ teaspoon pepper and blend until smooth. Pour the cashew cream over the potatoes and use a potato masher or handheld electric mixer to mash well. Taste and adjust the seasoning.
  6. Serve the mashed potatoes topped with the gravy.

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Grains Cooking Guide

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about the author

Darshana Thacker

Darshana Thacker is chef and culinary project manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com for more.

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