Creamy Mashed Potatoes

These mashed potatoes are creamy and delicious. The secret is the cashews.

Servings: ~8-12 servings

1/3 cup cashews

2/3 cup water

2 eggplants

2 pounds russet potatoes

1 head cauliflower

1 tsp salt

Instructions

1. Soak cashews in water.

2. Poke eggplant with fork. Char it on all sides by broiling on high for 5-10 minutes per side.

3. Steam/boil potatoes and cauliflower.

4. Blend cashews and water.

5. Puree all ingredients together with an immersion blender

Inspired by Blissful Basil

Notes: You might also want to give this recipe a try without the eggplant, since the eggplant gives it an untraditional flavor and off-white color