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.