2 pounds organic yukon gold potatoes, scrubbed and chopped into 1″ chunks
1 cup cashew cream
1/2 cup chicken stock
1 teaspoon apple cider vinegar
salt + pepper
Bring a large pot filled with water to a boil over high heat.
Add the chopped potatoes to the boiling water, and boil for 20-25 minutes until the potatoes are fork tender.
Add the cashew cream, chicken stock, vinegar, salt + pepper to taste, then mash with a potato masher until smooth and creamy.
Serve warm. Leftovers will keep in an airtight container refrigerated for 5 days.
I like to leave the skin on the potatoes. A lot of the minerals and nutrients are in the skin, and it adds great texture! But you can peel them if that’s how you prefer them.
I use 2 teaspoons salt and 1 teaspoon pepper, but I like my food well seasoned (aka salty!)