3 lbs potatoes
21 oz. green chiles
1/4-1/2 diced jalepeno
1 1/2 C soaked and drained cashews (best if soaked overnight or at least a couple of hours)
2 C water
1 TBSP sea salt
2 TBSP onion powder
1 tsp garlic powder
1/2 tsp fresh ground black pepper
2 TBSP lemon juice
1 TBSP nutritional yeast flakes.
Blend cream sauce ingredients until very smooth.
Peel & grate potatoes. Rinse and drain well. (We use the Yukon Gold, and they go so fast in the old Presto Salad Shooter!)
Drain and add cans of green chiles and fresh jalapeno diced finely (no seeds please!) to the potatoes.
Add the cream sauce to the potatoes and toss until well coated. Place in a prepared 9x13 baking dish. Sprinkle top with paprika and parsley or ground chipotle pepper. Bake for 45-60 minutes at 350°F. Top should be a little bubbly and toasted.