It’s quite a statement to suggest that these are the best mashed potatoes ever. If you read my post on How to Steam Vegetables Without a Steamer you know that vegetables, and potatoes too, do not need to be boiled covered in water.
Potatoes taste much better just steamed. Even plain they taste great. The reason is simple: all the vitamins and minerals stay in them, nothing gets drained out. Nothing gets lost.
Do not cook potatoes in water and drain all the good stuff down the drainage!
The variety of potatoes matter too. Choose a yellow potato with buttery flavor. We like the German Butterball potatoes with creamy and waxy golden flesh. Steamed this potatoes taste so good just plain.
Now, when you add some cream you get the best mashed potatoes ever! Or add more of yummy things you like in mashed potatoes: garlic, dill, thyme, herbal salt and the list can go on.
What will make this potatoes the best is not what you add (even though it is all just so yummy), it’s what you do not take away.
We like our mashed potatoes simple with just salt and a cup of cashew cream. Let’s get started.
- 6 potatoes
- 1cup water
- 1 cup cashew cream (blend ½ cup cashews soaked for at least 2 hours and ½ cup filtered water).
- Salt and any flavoring of your choice to taste (optional)
- Peel 6 middle-sized potatoes.
- Dice the potatoes.
- Choose a pot that will fit the potatoes, so that it is at least half full.
- Cover the bottom of the pot in about half an inch of water (use less or more of the cup of water as needed) and add the potatoes and salt if used.
- Cover the pot with the lid and turn the heat to medium high.
- When the lid gets too hot to touch, turn the heat down to medium low/low. Do not uncover the lid.
- Let it steam for 25 minutes then check to see if the potatoes are done. You want the potatoes to be well done.
- Add the cream
- Mash the potatoes. If the mashed potatoes are too dry (depends on the potato variety), add some milk or water.
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