The mash came out super creamy, slightly sweet, with a surprise cashew crunch! It's a perfect side to serve with some sauteed veggies and a roasted portobello.
by Sarah Farsh August 29, 2012
- 3 yellow potatoes
- 1 bunch Japanese turnips, green stems removed (or any turnip variety)
- 3 tbsp nutritional yeast
- 3 cloves garlic, minced
- 1/2 cup raw, ground cashews
- splash soy or non-dairy milk of choice
Boil potatoes and turnips until cooked; check done-ness with fork. Mash potatoes and turnips in VitaMix or by hand with nutritional yeast, garlic, cashews and splash of soy milk. Add more or less milk to desired consistency; more milk equals lighter, less milk equals thicker mash.
Top with fresh scallions or sauteed mushrooms and onions!