Mashed Potatoes w/ Roasted Garlic & Cashew Cream (Parve)

Amarante

Mon, Jul 12 2021, 1:56 pm

These were delicious and this is actually a recipe for vegans but obviously it is also perfect for a kosher kitchen.

The notes for the recipe explain that the cashew cream doesn't add "taste" to the recipe but does give you the mouth feel deliciousness of a heavy cream. I made the cashew cream ahead of time so it wasn't hard. I used fingerlings because I like their taste even plain.

The onions and the garlic and the olive oil - yum

Dirty Mashed Potatoes with Roasted Garlic & Cashew Cream

Serves 6

INGREDIENTS

* 1.5 cups Raw cashews
* 2 tbsp Kosher salt
* 1.5 cups Water
* .74 cup Extra virgin olive oil
* 2 Large yellow onions, cut into thin half-moon slices
* 30 Garlic cloves, sliced as thin as the onions
* 1.5 pounds Small potatoes

DIRECTIONS

To Make the Cashew Cream:

Combine the cashews, 1 tbsp salt and the water in a small mixing bowl and let the nuts soak at room temperature for 1 hour. (It’s okay if they float.) Transfer the mixture to a blender and blend on high speed until very smooth, about 2 minutes.

To Make the Onions & Garlic:

While the cashews are soaking, heat the oil in a large, heavy skillet (the onions should fit in about two layers) over medium-high heat until shimmery. Add the onions and 1 tbsp salt, stir well, and cook, stirring occasionally, until the onions start to soften and release liquid, about 3 minutes. Stir in the garlic, then reduce the heat to medium, and cook, stirring occasionally, until the onions have a slightly creamy texture and turn golden and even a little brown at the edges, about 7 minutes. Reduce the heat to medium-low and keep cooking until the onions have a very creamy and almost melting texture, 5 to 8 minutes more. Turn off the heat.

To Make the Dish:

In a medium pot, combine the potatoes and enough water to cover by an inch or so and bring to a strong simmer over high heat. Adjust the heat and simmer until you can cut one of the potatoes in half with no resistance, about 15 minutes. Drain well, reserving 1 cup of cooking liquid. Return the potatoes to the medium pot, add the onion mixture (including the oil), then crush and stir to make a chunky mash. Add the cashew mixture and use a whisk to incorporate the cream into the potatoes.

Gradually add up to 1 cup of the reserved cooking liquid so the mixture has the texture of slightly loose, creamy mashed potatoes. You can do this up to 2 hours in advance.

Move an oven rack to the top position and preheat the broiler. Transfer the mixture to a casserole dish or another shallow ovenproof pot that’ll hold it in a 3- or 4-inch layer. Broil on the top rack until the top is bubbly and golden brown, about 3 minutes. Serve hot.

Gourdet’s ideal potato provides a creaminess as well as a backbone of earthy flavor. And since he doesn’t remove the skin (it adds texture and fiber), the chef prefers small potatoes, such as new potatoes, red bliss or fingerlings.