- 6 Large roasted garlic cloves
- ¼ tsp. Extra virgin olive oil
- 1 Cup raw cashews (for cashew cream)
- 4 Large russet potatoes peeled and quartered
- 4 oz (1 stick) melted vegan butter.
- ½ Cup chopped chives
- Salt and pepper to taste
Preheat oven to 375º
Cut a 12" square of foil.
Create a thick 4" square by folding foil in ½, give it ¼ turn and fold in half again.
Place garlic in the center & coat with ¼tsp of olive oil.
Hold foil with garlic in the palm of your hand, using your other hand, place one finger vertically in the center of the square and crimp the foil around the garlic and finger to form a "purse" with a "chimney" in the center. Bake in the oven for 20 minutes. When the garlic is cool enough to handle smash it up in a small bowl with a fork and reserve.
Soak cashews in boiling water for at least 10 minutes.
Rinse the nuts and puree them in a blender with 2 cups of water.
Let the blender run for 5 minutes.
Strain the cream through a fine mesh strainer and reserve.
Peel and cut the potatoes in quarters. Rinse the potatoes in cold water and place them in a large pot filled with water 3" above the potatoes.
Simmer until the potatoes are soft.
Strain the potatoes and place them in an oven safe dish or pan and bake them for 5-10 minutes to remove excess moisture.
Working quickly to not lose heat push the potatoes through a ricer or mash them with a whisk.
Add the vegan butter, cashew cream, chives, and garlic and stir until well incorporated.
Season well with salt and pepper.