1. Wash the raw potatoes and cut them into two- to three-inch chunks.
2. If you're cooking the potatoes in your pressure cooker, add one cup of water to the bottom of the inner pot. Insert a metal steamer rack trivet [1] and place the cut up potatoes on top. Secure the lid and make sure it's set to the sealing position. Select the manual setting and cook on high pressure for six minutes. Allow the pressure to naturally release for 15 minutes.
   
   If boiling the potatoes, add six cups of water to a big pot with the cut up potatoes (if you add potatoes to boiling water, the potatoes may cook unevenly). Turn on high heat until the water is boiling. Then lower the heat to low to maintain a simmer, and cover the pot. Cook for about 15 minutes or until you can easily poke through the potatoes with a fork.
   
   For either method, reserve a few tablespoons of the leftover water to use for mashing.
3. Add cooked potatoes to a mixing bowl with the beans, cashew milk, garlic powder, and salt, and mash using a masher or fork. If the mashed potatoes seem dry, add a tablespoon at a time of the reserved potato water. You want this to be a creamy mashed potato consistency, so add liquid as needed. You'll still be able to see pieces of unmashed white beans and potato skin, so if you don't like that, you can mash your potatoes in a food processor.
4. Line an 8x11-inch pan with parchment paper and spread the mashed potato mixture evenly with a spatula. Allow to chill uncovered in the fridge for at least one hour.
5. Preheat your air fryer to 425 degrees (I used the air fryer setting on my oven but you can also just bake). Lift the parchment paper with the mashed potatoes out of the pan and put it on the counter or a cutting board. Cut the chilled mashed potatoes into 1x4-inch "fries;" I was able to cut 20 pieces.



6. Arrange them on the air fryer tray with a little space between them.



7. Air fry for 25 to 30 minutes, or longer for crispier edges. If you're baking these in an oven, carefully flip them halfway to cook both sides evenly.
8. Serve warm and enjoy!

Here's the nutritional info from verywell.com [2] for one-quarter of the fries (five pieces):