Ingredients
For the mashed potatoes:
- 2 lbs Yukon Gold potatoes peeled, quartered
- ½ cup cashew milk cream warm
- 7 tablespoon ghee
- Kosher salt to taste
- Flaky salt to finish
For the gravy:
- 1 jar 4 cups turkey broth
- ¼ cup arrowroot
- ¼ cup ghee
- 1 tablespoon fresh sage finely minced
- 2 teaspoon fresh thyme finely minced
- 1 teaspoon fresh rosemary finely minced
- Kosher salt and freshly ground black pepper to taste
Method
For the mashed potatoes:
- Place the potatoes in a medium saucepan and cover with cold water. Bring to a simmer and cook until extremely tender (about 15–20 min).
- Drain the potatoes, return them to the pot, and let them steam for 1 min.
- Meanwhile, warm cashew milk in a small saucepan.
- Pass the potatoes through a ricer or food mill into a bowl, then return them to the saucepan.
- With heat on low, slowly fold in ⅓ of the cashew milk using a rubber spatula, followed by 1 tablespoon ghee at a time. Repeat until you've reached a creamy, whipped texture.
- Season with salt, transfer to a serving bowl, and finish with flaky salt before serving.
For the gravy:
- Melt ghee in a medium saucepan over medium-high heat.
- Slowly sprinkle in arrowroot while whisking continuously to form a smooth paste.
- Gradually pour in OWL turkey broth while whisking vigorously to prevent lumps.
- Bring to a boil, then reduce to a simmer and cook until thickened and reduced to about 3 cups (20–30 min).
- Add in sage, thyme, and rosemary. Season with salt and pepper to taste.
- Serve hot over mashed potatoes.