Cauliflower and Potato Mash
This mashed potato includes a whole head of cauliflower, but it's still rich, creamy, and kid-friendly.
Servings: 6 people
Equipment
- Food mill, stand mixer, or potato masher.
Ingredients
- 1 medium head cauliflower, leaves removed
- 1 Tbsp olive oil
- pinch salt and pepper (to season the cauliflower while baking)
- 4 medium yukon gold potatoes
- kosher salt (for cooking water)
- 2 Tbsp vegan butter (plus more, for serving)
- 2 Tbsp non-dairy full fat milk (I used oat)
- ¼ tsp roasted garlic powder
- salt and freshly ground black pepper, to taste
Instructions
- Preheat your oven to 375°F (190°C). Place your cauliflower in a baking pan or a Dutch / French oven with a lid that will close over it. I use a Staub cast iron cooking vessel with a glass lid but you can use a baking pan and cover with foil.
- Fill your cooking vessel with a little water (just enough to cover the bottom) and drizzle the cauliflower with a little olive oil and sprinkle with salt and pepper. Cook, covered, for 40 minutes.
- While your cauliflower is cooking, fill a cooking pot with water and salt generously. Add your yukon golds whole with skin on, and bring to a boil. Boil until fully cooked and tender inside, about 30 minutes.
- When your potatoes are cooked, remove from the water and allow to cool enough to be handled. Remove the skins with your hands, and set aside.
- Cut your cauliflower into manageable pieces (it should be very soft now) and place with the peeled potatoes.
- Using either a stand mixer (I use the whisk attachment), a food mill, or a potato masher, mash both the potatoes and the cauliflower and mix. Add your vegan butter, non-dairy milk, and garlic powder. Mix well until creamy. Add salt and pepper to taste, and serve immediately.
