I posted a recipe last year for BBQ Potato Skins with cashew cheddar cheese and it was one of my favorite things I made all year. I got the inspiration from a BBQ restaurant that my family used to work at when I was a kid. One of my other favorite things on the menu was another potato dish, their famous twice-baked garlic mashed potatoes. They were creamy and garlicy, with a golden crust and a totally unique texture that develops as they bake.
Over the holidays, I asked my sister how they used to make those potatoes (sour cream was one of the secrets!) and started experimenting with a vegan version. Using tangy homemade cashew cream and following the same technique of boiling, mashing, and then baking the potatoes until golden, I think they’re just as good as the original, and by far the best mashed potatoes I’ve ever made.
Makes: about 6 servings
- 6 russet potatoes
- 3 cloves garlic
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- 10-15 chives
- 1/2 cup raw cashew pieces
- 1/2 cup filtered water
- 1 1/2 tablespoons nutritional yeast
- 1 tablespoon lemon juice
- BBQ sauce for serving (optional)
Prep:Soak the 1/2 cup raw cashews for at least an hour before blending.
Set a large pot of water to boil and begin washing, peeling, and slicing about 6 russet potatoes. When the water is boiling, carefully drop the potatoes in the water, and allow to cook until soft (about 20 minutes).
Preheat the oven to 400º F
While the potatoes are cooking, make the cashew sour cream. Drain the cashews of their soaking water and combine in a blender with 1/2 cup of water, 1 1/2 tablespoons nutritional yeast, a tablespoon of lemon juice, and some salt. Blend until completely smooth and set in the refrigerator until ready to use.
When the potatoes are boiled, drain the water through a colander and transfer to a large mixing bowl and add in the cashew sour cream, 3 cloves of slivered garlic, some garlic powder to taste (yes, using fresh and powdered garlic is important), plenty of salt and pepper to taste, and a handful of chopped chives. Mash with a hand-masher or an electric mixer until mostly smooth (a few small chunks are fine). Give them a taste and see how the flavors are working, feel free to add additional seasoning as needed.
Spoon the potatoes into a large casserole dish, cover with foil, and bake at 400º F for about 45-60 minutes until the top begins to turn golden (it’s amazing how much the flavors and textures develop after being baked!) Sprinkle on a few more chives, if you want, and serve.
BBQ Sauce: Coming from a BBQ restaurant, of course these potatoes were always drizzled with BBQ sauce. It might sound like a strange combo, but trust me, a little BBQ sauce is the perfect compliment for these garlic potatoes.