- ½ cup water
- 2 ounces raw, unsalted cashews (about ½ cup)
- ¾ teaspoon granulated onion
- 1 tablespoon dried Italian seasoning
- 3½ pounds white potatoes (about 5 large russets), peeled and cut into ¾-inch chunks (about 8 cups)
- ¾ teaspoon granulated garlic
- 3 cups green beans cut into small pieces (see photo below)
- 4 cups broccoli florets
- Place all of sauce ingredients, except for the Italian seasoning, into a small blender, and set aside. Preheat the oven to 400°F, and set out a 3-quart casserole dish.
- Place the potatoes into a pot and cover with water. Stir in the granulated garlic. Bring to a boil on high heat, and cook until tender and soft, 8 to 10 minutes. Using a slotted spoon, transfer the cooked potatoes to a glass or metal mixing bowl, reserving the cooking water in the pot.
- Bring 8 cups of water to a boil in a separate pot. Once boiling, add the green beans and broccoli, and cook until both are tender, 5 to 7 minutes. Drain and set aside.
- Blend the sauce ingredients until very smooth, then stir in the Italian seasoning (don’t blend it). Pour this into the bowl of potatoes.
- Blend the potato-sauce mixture with an electric hand mixer (or handheld potato masher), adding 1 to 2 cups of the cooking water gradually until a smooth and fluffy texture is reached.
- Fold the cooked green beans and broccoli into the potatoes before spooning into the casserole dish; smooth the top (see photo below). Bake for 20 to 25 minutes uncovered, until edges begin to brown. Serve immediately (or leave in oven on “warm” until ready to serve). Optional: Serve with Creamy Mushroom Gravy.
Potatoes: I prefer russet potatoes for this dish, to keep it light and fluffy; but feel free to use other white potatoes, which may result in a firmer final texture.
Flavor: I've kept the herbs and spices simple for this dish, but feel free to add in any that you like. And likewise, feel free to experiment with the vegetables used.