Rosemary-Garlic Mashed Potatoes

I don't have any jicama, but I do have jerusalem artichokes. Delectable or despicable? I will know very soon. 


Rosemary-Garlic Mashed Potatoes
4 cups peeled and chopped jicama
2 cups cashews, soaked 1-2 hours
1 teaspoon sea salt
1-2 teaspoons chopped fresh rosemary
1 teaspoon minced garlic
2 teaspoons nutritional yeast
Black pepper to taste


Process jicama in food processor until grain-like consistency is achieved. Press out excess liquid with a cheesecloth or through a sieve. 


Place in Vita-Mix with remaining ingredients and blend until well combined. 


Serve immediately or warm in dehydrator until ready to serve. 


Serves 4


From Everyday Raw by Matthew Kenney.