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Thanksgiving 2013: Chef Tal Ronnen’s Cream-less, Creamy Mashed Potatoes
Whether you’re vegan or not, your friends and family will appreciate these fluffy taters next week.
Thanksgiving 2013 is upon us. To usher in the season of endless eating and copious drinking, we’ve approached some of L.A.’s finest chefs and restaurants to get their recipes for the this year’s best side dishes and desserts, all inspired by Southern California’s bounty. Here, chef Tal Ronnen of Crossroads shares his favorite mashed potato recipe. Though it’s impressively creamy, there’s no dairy in it at all. Try passing it off as the real thing—we’re willing to bet that your dinner guests will never notice.
Creamy Mashed Potatoes by Chef Tal Ronnen
Yield: 6 servings
Preparation time: 20 min
Cooking time: 20 min
Total time: 40 min
• 6 large potatoes, diced
• 1 cup cashew cream (recipe follows)
• 3 Tbsp “earth balance” vegan butter
• 1/4 cup chopped fresh chives
• to taste salt and pepper
To make the cashew cream: Soak 2 cups of raw cashews overnight. Add the soaked cashews to a blender and fill with water sufficient to cover the cashews by 1”. Blend on high for 2 mins.
Tip: If not using a professional high-speed blender, you might need to strain the cream through a fine-mesh strainer or cheesecloth. Can substitute soy milk for cashew cream if needed.
To make the mashed potatoes: Place the potatoes in a large pot and cover with water. Bring to a boil and cook for 20 mins. Drain the potatoes, place in a bowl with the remaining ingredients, and mix until smooth. Serve hot.
All Thanksgiving 2013 Recipes on LAMag.com