Tuesday, January 14, 2014

Mashed Potatoes + Raw Cheesy Gravy (Italian Style)

My family teases me about how my favorite foods used to be potatoes and eggs.  It was probably true, because I would have eggs and hash browns with ketchup.  Breakfast foods were my favorite, and still are.

This recipe is a twist on the real thing.  I decided to make mashed potatoes with red potatoes and an Italian gravy to go with it.  I put some wonderful tasting spices in the gravy, mmmmmmm.  I gaze into the cupboard of spices and think, "wouldn't it be lovely to have a gold mine of spices to experiment with?"  Some people collect stamps, and others collect coins, so wouldn't it be cool to collect spices and seasonings.  That would definitely be a fun adventure in the grocery store.

Mashed Potatoes + Raw Cheesy Gravy (Italian Style)

  • 7 red potatoes
  • 1 tbsp macadamia oil 
  • 1 tbsp raw cashew butter
  • 1 + 3/4 tsp sea salt
  • 2 tbsps water

1. Wash the red potatoes and place them in a medium sized pot; pour hot water 1/3 of the way (or 
more. ) When your'e cooking the potatoes, make sure they are covered with water, if they aren't, pour a bit more in the pot.

2. While the pot of water is coming to a boil, chop the red potatoes into cubes.  If the pot has come to a boil, carefully slide the potatoes off your cutting surface into the boiling pot of water.  Cook the potatoes for 18-20 minutes.  To see if they are fully cooked, stab a potato cube with a fork.  If the potatoes are soft and tender, pour them into a strainer over the sink to drain the hot water.  Rise the potatoes with cold water until they are warm.

3. Place the potatoes in a medium sized bowl.  With a potato smasher, or a fork, mush the potatoes to help the blender blend them.  With an electric blender, blend the potatoes until they are smooth and fluffy.  Add all of the ingredients above and blend well.

Italian Gravy:

  • 1/2 cup walnuts + 2 tbsps water
  • 1/2 cup cashew butter
  • 3 tbsps water
  • 1 tsp thyme
  • 1 tsp basil
  • 1/2 tsp rosemary
  • 2-3 tbsps nutritional yeast
  • 1 tsp himalayan salt
  • a few sprinkles turmeric for color (optional)


1. In a food processor, blend the walnuts and 2 tbsps of water.  Add all of the ingredients, except the turmeric.  If you want to change the pigment slightly, sprinkle a bit of turmeric and blend well.

2. Now pour the Italian gravy on top of the mashed potatoes.

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