Cauliflower Garlic Mashed Potatoes
Vegan, gluten-free, grain-free, nut-free, refined sugar-free
By
 |
 |
|
Warning: Undefined array key "url" in /data/hosting/domains/theglowspot.com/docroot/wp-content/themes/osg_recipes/single.php on line 95 
|
|
Tweet |
These are my all-time favourite garlic mashed potatoes! Our toddler even loves them. The Yukon Gold potatoes balance out the cauliflower, creating a believable healthy spin on mashed potatoes. I love adding some vegan butter and minced garlic for tons of comforting flavour.
Yield
4 cups
Prep Time
10 Minutes
Cook time
20 Minutes
Total Time
30 Minutes
Ingredients:
- 2 to 2 1/2 pound cauliflower (1 very large, 650-700 grams florets)
- 1 pound (450 grams) Yukon Gold or yellow potatoes (3 medium)
- 2 to 3 tablespoons (30 to 45 mL) vegan butter or light-tasting olive oil, to taste
- 2 large garlic cloves, minced on a Microplane
- Unsweetened/unflavoured almond milk, as needed
- Fine sea salt, to taste
- Freshly ground black pepper, to taste
Directions:
- Add water into a large pot and bring it to a boil.
- While the water is heating up, chop the cauliflower and potatoes into small 1- to 2-inch pieces (this helps it cook faster).
- Carefully, add the cauliflower and potatoes into the pot by dropping them in with a slotted spoon. Boil uncovered, until very tender, about 13 to 22 minutes. You want the potatoes and cauliflower to be very soft so they mash easily. Drain well.
- Add the vegan butter (or oil) into the pot, and increase heat to medium. Saute the garlic for a couple minutes, being careful not to burn.
- Add the cooked and drained cauliflower and potatoes into the pot, and remove from heat. Mash until smooth, adding a splash (or two or three) of milk, if desired to thin.
- Add sea salt and pepper, to taste, and mash again to combine.
- * Instead of boiling the cauliflower and potatoes, you can steam them in a steamer basket placed over top the boiling water. I like to cover the basket with a lid so it cooks faster.