Plant Based Roasted Garlic Sour Cream Mashed Potatoes and Celery Root
By :Molly Patrick
Print Recipe
No oil, no butter, no problem.
Votes: 3
Rating: 3.67
Rate this recipe!
Course Side Dish
Cuisine Modern
Difficulty Medium
Browse Category Vegan & Vegetarian
Duration 1-2 hours
Cooking Technique Pressure Cook
Main Ingredient Cashews, Garlic, Potatoes
Prep Time 60 minutes
Cook Time 15 minutes
Servings
4-6 servings
Ingredients
  • 1 batch Roasted Garlic Sour Cream recipe below
  • 1 cup vegetable stock low sodium, or water
  • 2 pounds Yukon gold potatoes quartered
  • 1 medium-sized celery root stalks cut off, peeled and cut into chunks
  • 1/2 teaspoon thyme dried
  • 1 green onion thinly sliced (optional)
Roasted Garlic Sour Cream
  • 1 garlic bulb roasted (directions in instructions)
  • 1 heaping cup raw cashews soaked for at least 10 minutes
  • 2 tablespoons rice vinegar
  • 1/2 cup Water
  • 3 tablespoons nutritional yeast
  • 1 teaspoon dill dried, or 1 tablespoonfresh minced dill
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon salt
  • black peppercorns to taste
Course Side Dish
Cuisine Modern
Difficulty Medium
Browse Category Vegan & Vegetarian
Duration 1-2 hours
Cooking Technique Pressure Cook
Main Ingredient Cashews, Garlic, Potatoes
Prep Time 60 minutes
Cook Time 15 minutes
Servings
4-6 servings
Ingredients
  • 1 batch Roasted Garlic Sour Cream recipe below
  • 1 cup vegetable stock low sodium, or water
  • 2 pounds Yukon gold potatoes quartered
  • 1 medium-sized celery root stalks cut off, peeled and cut into chunks
  • 1/2 teaspoon thyme dried
  • 1 green onion thinly sliced (optional)
Roasted Garlic Sour Cream
  • 1 garlic bulb roasted (directions in instructions)
  • 1 heaping cup raw cashews soaked for at least 10 minutes
  • 2 tablespoons rice vinegar
  • 1/2 cup Water
  • 3 tablespoons nutritional yeast
  • 1 teaspoon dill dried, or 1 tablespoonfresh minced dill
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon salt
  • black peppercorns to taste
Votes: 3
Rating: 3.67
Rate this recipe!
Instructions
First you’ll want to roast the garlic:
  1. Heat the oven to 400°F
  2. Trim about 1/4 inch off the top of the garlic bulb and wrap the bulb in foil (no need to take off the papery outer layer).
  3. Place in the oven and roast for about 40 minutes, until the garlic is nice and brown.
  4. Take out of the oven, unwrap the foil and allow the bulb to cool enough so that you can handle it. When you can touch it without getting burned, pop each clove out of the skin and place in a bowl.
Now it’s time to assemble the Sour Cream:
  1. Discard the soaking water from the cashews and place the cashews into your blender, along with 6 roasted, garlic cloves, rice vinegar, water, nutritional yeast, dill, onion powder, salt and pepper.
  2. Blend well until the mixture is smooth, about a minute or so. Taste the mixture and add more garlic cloves if you’re feelin’ it (save the rest of the garlic cloves to mash on toast and layer with avo!).
  3. Place the mixture into a bowl and set aside.
Next cook the potatoes and celery root:
  1. Add 1 cup of vegetable stock or water to the Instant Pot, along with the dried thyme. Place the trivet on the bottom of the pot and place the potatoes and celery root on the trivet.
  2. Lock the lid into place and make sure the nozzle is in the sealing position. Use the manual setting and set the timer for 12 minutes. Use the quick release method when the timer is up.
Recipe Notes

6 replies
  1. Redphlox
    Redphlox says:

    Missing instructions on how to finish dish after thr potatoes are cooked. I assume you mash them together but how much garlic sour should you add?

  2. Hollysthebest
    Hollysthebest says:

    This sounds yummy but how do you finish it? Do you puree the celery potato mixture? Do you just mix everything together when its done? Is it to taste? Please update this 🙂 thanks!

  3. megan
    megan says:

    the rest of the directions from her blog are posted below. you’re welcome 🙂

    Now it’s time to put it all together:

    1.Carefully scoop the potatoes and celery root out from the Instant Pot or regular pot and transfer to a colander. Reserve the cooking liquid.

    2.Add the potatoes, 1/4 cup of the reserved liquid (60ml) and the Sour Cream to a table mixer bowl. Use a wooden spoon or potato masher to break up the large pieces of potato and celery root so they won’t spin out of the mixer bowl when you turn it on.

    3.Turn on the mixer, starting on slow speed and working up to medium for about a minute. Turn off the mixer, scrape down the sides of the bowl and add up to an additional 1/4 cup of the reserved cooking water if needed.

    4.Blend on medium, alternating to med-high for a couple seconds at a time, until you achieve a nice, smooth and fluffy texture. Do not over blend or the veggies can break down and become gummy.

    5.Add additional salt and pepper to taste if desired and top with sliced green onions before serving.

    Recipe Notes

    If you don’t have a table mixer, you can use a hand mixer or a potato masher. Also note that this recipe is much more complex than most of my recipes. But it’s oh so worth it!

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *