Smashed Potatoes with Mushroom Ragout


5 Yukon Gold potatoes

1/2 cup raw unsalted cashews (soaked in water 4hrs-overnight)

2 tablespoons cream cheese (I used vegan)

1/4 cup unsweetened, unflavored almond milk

1/4 cup vegetable broth

salt, pepper (to taste)

herb butter


*Soak cashews.

*Pre-heat oven to 375 degrees F. Wash potatoes. Prick with fork. Wrap in aluminum foil. Bake potatoes for 30-45 minutes or until tender. Set aside.

*Drain cashews. Add to blender along with milk, broth, and cream cheese. Blend until smooth. Roughly chop potatoes and add to large pot. Add creamed cashew mixture. And SMASH! with potato smasher. Adjust milk (if need be); add salt, and pepper. Serve with herb butter and mushroom ragout (see below for recipe).

Mushroom Ragout

Most of the mushroom ragouts that I’ve had actually use red wine, which would also be o.k., but this version, which uses white wine, is light and really allows the mushroom flavor to shine through. It was just perfect with our vegan dinner… Oh, and isn’t this such a sexy picture!?!?


6 tablespoons olive oil (approximately)

1 large portobello mushroom

3-5 Cremini mushrooms

3-5 Chanterelle mushrooms

3-5 Shiitake mushrooms

1 small yellow onion

1 teaspoon fresh oregano

1 teaspoon fresh thyme

1/2 cup dry white wine

salt, pepper (to taste)


*Chop mushrooms, onions, and herbs.

*Heat olive oil in pan over medium heat. Add mushrooms and onions. Cook until mushrooms and onions are soft. Add pepper and chopped herbs. Cook until the mushrooms have released most of their water (~10-15 min.). Add salt and wine. Cook until wine reduces to about half (~10 minutes). Serve with SMASHED potatoes.