The Best Vegan Mashed Potatoes EVER

Ingredients

• 2 1/2 lbs russet potatoes (peeled and cut into 1 1/2 inch chunks)
• 1/3 cup whole unroasted cashews (if you don’t have a high speed blender, boil cashews for 20 minutes or soak overnight and drain)
• 1/2 cup vegetable broth (at room temperature)
• 1/3 cup refined coconut oil (at room temperature)
• 3/4 teaspoons salt
• Lots of fresh black pepper

Instructions

1. Place potatoes in a pot and submerge in cold water by about an inch. Sprinkle in two teaspoons of salt. Cover and bring to a low boil.
2. Place cashews in a high-speed blender with vegetable broth and blend until completely smooth, scraping the sides of the food processor with a spatula occasionally to get everything.
3. When potatoes are boiling, lower heat to a simmer, uncover and cook for about 12 minutes, until fork tender. Drain potatoes, and place back in the pot.
4. Mash with a potato masher, to break the potatoes up a bit. Add half of cashew mixture, coconut oil, salt and pepper and mash with a potato masher until relatively smooth and no big chunks are left.
5. Add the remaining cashew mixture, mix it in, and use a hand blender on high speed to whip them. They should become very smooth, fluffy and creamy. Taste for salt and pepper along the way, transfer to a serving bowl, and serve!