Rinse the cashews well then transfer to a powerful blender covered with the hot water. Allow to soak while cooking the potatoes. Once your potatoes are done process the cashew cream on high speed until smooth and creamy. Use 1 cup for the mashed potatoes and refrigerate the rest for later use. Alternatively you can use a plain store bought plant based milk of your liking.
Cook the Potatoes:
In a large stock pot cover the potatoes with cold water. Bring to a boil, add the bay leaf, minced garlic and turmeric and season generously with a good pinch of sea salt. Cook until perfectly soft, approximately 15 minutes or so.
Drain in a colander and allow to dry off completely in their own steam. Discard the bay leaves.
Use a potato ricer to mash them over a large bowl or add back into the pot and mash with a hand held potato masher or large fork. Start adding some of the warm cashew cream or milk and olive oil a little bit at a time until desired consistency is achieved.
Cook the Sage:
Heat up a cast iron skillet over medium flame with about 1 tablespoon of olive oil. Add the sage leaves and fry until golden crisp, about 25 seconds or so depending on how hot the oil is. Do not step away from the pan, take good care not to burn the sage. Transfer the fried leaves to a paper towel lined plate and sprinkle with a pinch of sea salt.
Spoon the mashed potatoes into a serving bowl and top with the crispy sage leaves. Finish with a drizzle of olive oil and serve warm.
Toppings Ideas: crispy onions, everything bagel seasonings, caramelized leeks, fresh scallions or your favorite fresh herbs like chives or dill.
Optional: Squeeze in a little bit of fresh lemon juice if you prefer your mashed potatoes a little tangy. Adjust seasonings to taste with salt and pepper.