Overnight Mashed Potatoes Recipe

Posted by Stephanie Lentz on

I veganized my Grammi's mashed potato recipe and it does not disappoint! I hope you love it as much as we do!

3 lb peeled russet potatoes

5 tbsp butter (divided)

1 cup cashews

1 tbsp lemon juice

1 tbsp apple cider vinegar

1 1/2 tsp salt

1/4 tsp ground black pepper

1/2 cup dry bread crumbs

 

Quarter the potatoes and cook in boiling water until tender. Drain, reserving the cooking water, and use a ricer to mash potatoes. You can also mash with a potato masher or fork, or in a mixer, but the ricer helps to make them super smooth! 

In a high speed blender, add cashews, lemon juice and ACV plus 1/3 cup of the reserved potato water and blend on high until smooth (alternatively, you could use 1 cup of sour cream).

Mix mashed potatoes with 4 tbsp butter, salt, pepper and cashew cream and put into a 2 quart casserole dish. Refrigerate overnight.

When ready to bake, preheat oven to 325 and bake for 1 hour covered. Melt remaining 1 tbsp butter and mix with 1/2 cup bread crumbs. Toss buttered breadcrumbs over the potatoes and continue baking one covered for 30 more minutes.

Enjoy!


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