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November's BrightRx is focused on restaurant-worthy meals that you can make at home. Many of us are no longer able to enjoy restaurants in the way we used to, so we are bringing ambitious, elevated meals to your kitchen. Elena Petrossian and Verónica González have shared with us a recipe for Vegan Olive Oil Mashed Potatoes.
nânâs nânâs is an art studio founded by Elena Petrossian, who is based in Los Angeles, and Verónica González, who is based in Mexico City. They design food experiences and sculptures around the act of eating. Unlike other mediums, their work is temporary and has to be enjoyed mindfully and in the present moment.
Ingredients
- 1 cup water
- 1/2 cup cashews
- 2 1/2 pounds Russet potatoes
- 1 tsp Urfa Chili
- 1/4 cup Brightland AWAKE olive oil
- 1 tbsp Brightland PARASOL Vinegar
- 1/4 teaspoon table salt
- Pinch of coarse sea salt to garnish
Instructions
- 1 Boil 1 cup of water. Combine with the cashews in a large bowl, and let it sit for an hour.
- 2 Bring a large pot of water to a boil. Chop potatoes into 1/2-inch pieces and carefully drop them in the boiling water. Boil until the skin starts to lift and you can easily piece it with a fork.
- 3 Peel the skin off of the potatoes and set in a clean bowl.
- 4 Add the olive oil, vinegar, salt, chili, and cashews into the same bowl. Use a hand blender to blend everything down until smooth. If you don’t have a blender you can put all the ingredients into a regular blender but make sure the potatoes cool before you do this step. Top with sea salt and some more olive oil and enjoy.
