Plant-Based Garlic Bourbon Mashed Potatoes

Plant-Based Garlic Bourbon Mashed Potatoes are a twist on classic mashed potatoes with rich, flavorful bourbon and a kick of garlic. These vegan mashed potatoes are a stunning and delicious side dish. Completely gluten and dairy free!

Author:

Elizabeth | At Elizabeth's Table

Serves:

4 Prep:

5 minutes

Cook:

30 minutes

TOtal:

35 minutes

Ingredients

2 Pounds Yukon Gold Potatoes
1 Head Garlic
1 Batch Cashew Cream (see ingredients and instructions below)
2 Tablespoons Bourbon
Salt & Pepper, to taste
Chives, for topping

Cashew Cream

3/4 Cup Raw Cashews
1/2 Cup Unsweetened and Unflavored Non-Dairy Milk

Instructions

Soak the cashews in boiling water.
Bring a pot of salted water to a boil.
Meanwhile, partially peel the potatoes and then chop them into large chunks or quarters, depending on the size.
When the water boils, add potatoes and cook until tender but still firm, about 15 minutes.
Meanwhile, cook the garlic in a small pan for 1-2 minutes until soft and fragrant.
Drain the cashews. Place them and the non-dairy milk into a food processor. Blend until smooth.
Add the potatoes, bourbon, and garlic to the food processor and puree until you reach your desired consistency. Or, use a potato masher to mash. You can leave some small chunks of potato for texture or blend/mash until the potatoes are completely smooth.
Season with salt and pepper to taste. Sprinkle with chives. Enjoy!