Creamy Mashed Potatoes

Who doesn’t love mashed potatoes? When I was little, no Sunday supper was complete without a big bowl of mashed potatoes (or rice depending on the time of year). Momma would swirl in butter until it looked like sunshine on a plate.

These days, I’ve swapped the butter for a cashew cream. We tried this for Thanksgiving with my in-laws a couple of years ago and it so silky and rich no one ever missed the dairy version. The thyme and rosemary bring that Sunday-dinner flavor, while a hint of chili powder keeps the sweetness of the cashews in check. It’s cozy, nostalgic, and so good you’ll want to lick the spoon.

🥔Pro Tip

Travis likes russets. I like Yukon golds. Try both and see which one works best for you.

🌱 Mashed Potatoes Quick Facts

• These are about 240 calories per serving, compared to roughly 300 in a commercial version.
• They also come with 6 g protein, 4 g fiber—heart-healthy fats from cashews.
• Gotta love cost savings. These are roughly $0.85 per serving vs $2.25 store-bought (oil-free and preservative-free).

🌻Final Thoughts

These mashed potatoes taste like a warm memory on a modern table—silky, herby, and full of comfort without the butter. Even skeptics will be asking for seconds. Stay sunny, y’all.

Creamy Mashed Potatoes

I love mashed potatoes — they are the ultimate comfort food, cozy and warm and delicious. We finally found a way to make them just as creamy as the dairy version without oil or vegan butters. The secret is cashews. If you're not doing nuts, soy milk has enough fat to work as well.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 6 servings

Course: Side Dish

Cuisine: American

Calories: 240

Ingredients Method Notes

Ingredients

  

• 4 –5 medium potatoes Yukon Gold for creamy, or peeled russets
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tbsp fresh thyme or 1 tsp dried
• 1 tbsp fresh rosemary or 1 tsp dried
• 1 cup cashews
• ¾ cup boiling water
• ¼ tsp chili powder
• ¼ cup unsweetened non-dairy milk
• Salt & pepper to taste

Method

 

1. Pour boiling water over cashews; soak at least 15 minutes. Drain but reserve the water.
2. Cube and boil 20 minutes (or roast at 350 °F for 45–55 minutes) until fork-tender.
3. Blend cashews with a bit of the soaking liquid until silky smooth. Add chili powder and a pinch of salt.
4. Combine potatoes, herbs, and cashew cream in a large bowl.
5. Mash and stir in milk until you reach your preferred texture.
6. Season with salt, pepper, and a sprig of rosemary.

Notes

If not doing nuts or soy, try avocado to help give it a bit of fat. The color will be odd, but the flavor still yummy.