Mashed potatoes are a must at every holiday dinner. But when Aunt Lucy is vegan, Cousin Bob is lactose intolerant and you’re watching your waistline, things can get tricky. Luckily, Isa Chandra Moskowitz, author of The Superfun Times Vegan Holiday Cookbook, let us in on a secret ingredient that makes mashed taters decadent and dairy-free: coconut oil. Use it in place of butter or try Moskowitz’s fancier recipe below.
What you need: 5 pounds peeled russet potatoes, ¾ cup raw cashews soaked in water for two hours, ¾ cup vegetable broth, ⅓ cup refined coconut oil and ⅓ cup canola oil, plus salt, pepper and chives to taste.
What you do: Cut the potatoes into chunks. Boil for 12 minutes, drain and then mash them roughly with a fork. Meanwhile, puree the cashews in a food processor. Add half the cashew mixture and the rest of the ingredients to the potatoes and mash until smooth. Add the remaining cashew mixture and then hitthe potatoes with an immersion blender.
But wait, won’t my potatoes taste like coconut? Nope, the flavor of the chives totally offsets the coconut taste. We promise.