Mashed potatoes are a holiday menu staple.
This version has all the flavour of traditional mashed potatoes without any of the dairy.
Mashing in roasted cauliflower with the potatoes gives this recipe a delightful flavour plus lots of vitamin C and fibre.
Keeping the skin on the potatoes cuts down on prep time and provides more minerals and nutrients than peeled potatoes. Boiling whole cloves of garlic with the potatoes also cuts down on prep time and adds delicious flavour.
5 pounds of potatoes (russet or yukon gold work best), scrubbed and cubed
3 cloves of garlic
1 head of cauliflower, cut into even 2" pieces
1 Tbsp olive oil
3 Tbsp vegan butter (I use Earth Balance brand)
1/2 cup unsweetened almond milk
Fresh ground sea salt and pepper.
Cutting the cauliflower in equal size, smaller pieces will ensure it will roast quickly and be soft enough to mash with the potatoes.
Save time by roasting the cauliflower while the potatoes are boiling!
I use Earth Balance brand vegan butter.
Store leftovers in the fridge for up to three days. I like to crisp them in a fry pan the next morning for breakfast.
Preheat the oven to 425. Line a rimmed baking sheet with parchment paper.
In a large mixing bowl gently stir the cauliflower pieces with the olive oil and sprinkle with sea salt and pepper. Once mixed, spread the cauliflower pieces evenly on the lined baking sheet and cook in the oven for 20-30 minutes until tender and lightly crispy.
While the cauliflower is in the oven, boil the potatoes and garlic in a large pot filled with water for about 20-30 minutes until they are soft and you can easily pierce a fork though the potatoes.
Drain the water and keep the cooked potatoes and garlic in the large pot. Add the roasted cauliflower to the pot along with the vegan butter and almond milk. Sprinkle with a good amount of salt and pepper.
Mash everything together with a hand masher until well combined.