Whipped Mashed Potatoes With White Bean Gravy
Ingredients
For the potatoes:
- 5 lb russet potatoes peeled and cut into 1 1/2 inch chunks
- 3/4 cup cashews soaked in water for at least 2 hours (if you have a high speed blender soaking is not necessary)
- 3/4 cups vegetable broth at room temp
- 1/3 cup refined coconut oil at room temp
- 1/3 cup olive oil
- 1 1/4 tsp salt
- Fresh black pepper
- Thinly sliced chives for garnish if desired
For the gravy
- 2 tbsp olive oil
- 1 medium yellow onion roughly chopped
- 4 pcs garlic cloves chopped
- 2 tsp dried thyme
- 2 tsp dry rubbed sage
- Several dashes fresh black pepper
- 3 cups vegetable broth plus additional for thinning
- 2/3 cup all purpose flour
- 3 cups cooked navy beans 2 15-oz can, rinsed and drained
- 1/3 cup tamari or soy sauce
- Salt to taste
Instructions
- Place potatoes in a pot and submerge in cold water by about an inch. Sprinkle about a teaspoon of salt into the water. Cover and bring to a boil.
- In the meantime, drain cashews and place in a blender with vegetable broth and blend until completely smooth, scraping the sides with a spatula occasionally to make sure you get everything. If you have a high speed blender this will take about a minute. In a regular blender it will take around 5 so give your blender a break every now and again.
- Back to the potatoes, once boiling, lower heat to a simmer, uncover and cook for about 12 minutes, until fork tender. Drain potatoes, then place back in the pot. Do a preliminary mash with a potato masher, just to get them broken up. Add half of cashew mixture, coconut and olive oil, salt and pepper and mash with a potato masher until relatively smooth and no big chunks are left.
- Now comes the creamiest part. Add the remaining cashew mixture, mix it it, then use a hand blender on high speed to whip the ever loving life out of them. They should become very smooth, fluffy and creamy. Taste for salt and pepper along the way, transfer to a serving bowl, garnish with chives and serve!
- Preheat a saucepan over medium-high heat. Sauté the onion and garlic in the oil for about 5 minutes. Add the thyme, sage and black pepper (I like a lot of black pepper in this) and cook for about 3 minutes more. While that is cooking, stir the flour into the broth until dissolved.
- If you have an immersion blender, then add the beans, broth mixture, and tamari to the saucepan. Blend immediately and lower the heat to medium. Stir the gravy often for about 10 minutes while it thickens. Use broth to thin as necessary.
- If you are using a regular blender, add the beans, broth mixture, and tamari to the blender and blend until smooth. Transfer the onion and the other stuff from the pan to the blender. Puree again until no big chunks of onion are left. Add back to the pot and stir often over medium heat to thicken.
- Once the gravy thickens, reduce the heat to low. Now you can decide exactly how thick you want it by whisking in extra broth, anywhere from 1/2 cup to 3/4 cup. Cook for about 10 more minutes to let the flavors deepen, stirring occasionally, adding broth as necessary. Taste for salt. Keep gravy covered and warm until ready to serve.
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