{"id":10545,"date":"2014-11-14T05:00:07","date_gmt":"2014-11-14T11:00:07","guid":{"rendered":"http:\/\/www.blissfulbasil.com\/?p=10545"},"modified":"2021-04-27T14:10:49","modified_gmt":"2021-04-27T20:10:49","slug":"im-on-cloud-9-dreamy-vegan-mashed-potatoes","status":"publish","type":"post","link":"https:\/\/www.blissfulbasil.com\/im-on-cloud-9-dreamy-vegan-mashed-potatoes\/","title":{"rendered":"I'm-On-Cloud-9 Dreamy Vegan Mashed Potatoes"},"content":{"rendered":"

These I'm-On-Cloud-9 Dreamy Vegan Mashed Potatoes are the most amazing mashed potatoes ever. Vegan or otherwise. They're silky, smooth, creamy, smoky, cloud-like, and heavenly. Dare I say they're life-changing?<\/p>\n

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This is a far cry from\u00a0your typical bland mash of lonely potatoes. This is a mash of\u00a0potatoes, cauliflower, and something altogether unexpected and secret: smoked eggplant. All credit for this secret (and genius) trick goes to Maria Elia, author of The Modern Vegetarian. Her book was my first vegetarian cookbook purchase, and she uses vegetables in the most beautiful way. Her smoky mash contains potatoes, smoked eggplant, and lots of cream, so I figured it was time to veganize it. The original recipe also creates a dense, heavy mash,\u00a0so\u00a0I transformed\u00a0the texture into a lighter, airier one\u00a0with the addition of cauliflower.<\/p>\n

To make this savory mash, you'll start by pricking two whole eggplants with a fork. You'll then toss them on a grill pan or grill, turn them every few minutes, and cook them until their entire exterior is charred.<\/p>\n

Sounds odd so far, but trust me on this one.\u00a0There is something undeniably special about these mashed potatoes.<\/p>\n

While you let those piping-hot, purple veggies cool, you'll add peeled and cubed russet potatoes and one head of cauliflower florets to a pot. Turn your heat on high, and cook your tater-flower combo until tender. Once the eggplants have cooled, you'll slice each in half, scoop out the smoky flesh, and discard the charred skin. You'll then return the cooked cauliflower, potatoes, and smoky eggplant to the pot, add in a generous pour of cashew cream, and get mashing (or in this case, blending). I use an immersion blender to create a silky texture, but you can also use a potato masher or hand mixer\u00a0if you prefer a sturdier mash. Then, you'll season with salt, pepper, and white wine vinegar (for a sour-cream-like tang) and stir in a sprinkling of chopped chives.<\/p>\n

This is the kind of dish I get so excited to make for\u00a0Thanksgiving. There's something amazing about warming the hearts, comforting the souls,\u00a0and nourishing\u00a0the bodies\u00a0of loved ones with a meal that you've poured a little love into.<\/p>\n

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\ud83d\udcd6 Recipe<\/h2>
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5<\/span> from 2<\/span> votes<\/div><\/div>\n<\/div>\n

I'm-On-Cloud-9 Dreamy Vegan Mashed Potatoes<\/h2>\n
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This is a far cry from your typical bland mash of lonely potatoes. This is a mash of potatoes, cauliflower, and something altogether unexpected and secret: smoked eggplant. All credit for this secret (and genius) trick goes to Maria Elia, author of The Modern Vegetarian. Her book was my first vegetarian cookbook purchase, and she uses vegetables in the most beautiful way. Her smoky mash contains potatoes, smoked eggplant, and lots of cream, so I figured it was time to veganize it. The original recipe also creates a dense, heavy mash, so I transformed the texture into a lighter, airier one with the addition of cauliflower.<\/span><\/div>\n
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<\/g><\/svg><\/span> Course <\/span>Potatoes, Side<\/span><\/div><\/div>\n
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<\/g><\/svg><\/span> Prep Time <\/span>15 minutes<\/span><\/span> minutes<\/span><\/span><\/div>
<\/g><\/svg><\/span> Cook Time <\/span>50 minutes<\/span><\/span> minutes<\/span><\/span><\/div>
<\/g><\/svg><\/span> Total Time <\/span>1 hour<\/span><\/span> hour<\/span> 5 minutes<\/span><\/span> minutes<\/span><\/span><\/div><\/div>\n
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<\/g><\/svg><\/span> Servings <\/span>6<\/span> -8<\/span><\/span><\/div>\n\n\n\n\n

Ingredients<\/h3>