Description
Creamy cauliflower and potato mashed potatoes that are lower in carbohydrates, vegan, dairy-free, and gluten-free. A lighter and healthier twist on classic mashed potatoes that tastes just as comforting.
Ingredients
- 2 cups russet potatoes, peeled and cubed
- 2 cups cauliflower florets
- 1 cup vegetable stock
- 2 tablespoons dairy-free butter
- 1/4 cup warm unsweetened almond-milk
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ground nutmeg
- Salt to taste
Instructions
- Bring to Boil: Place the cubed potatoes and cauliflower florets into a medium pot. Pour over the vegetable stock and add enough water to just cover the vegetables. Bring to a boil over medium-high heat.
- Simmer Until Tender: Reduce the heat and simmer for 15 to 18 minutes until both the potatoes and cauliflower are completely tender when pierced with a fork.
- Drain, then Add Butter & Milk: Once tender, drain the potatoes and cauliflower florets, discarding the cooking liquid. Return them to the pot then add the dairy-free butter and warm unsweetened almond milk. Let the butter melt over the residual heat.
- Mash Well: Mash everything together using a potato masher until smooth and well combined. If the mash feels too thick, add a little more warm milk and mash again until it reaches your desired consistency.
- Season: Season with ground black pepper, ground nutmeg and salt to taste.
Notes
Potatoes: I recommend using russet potatoes as they will result in the creamiest texture.
Cauliflower: Cut the cauliflower into small, evenly-sized florets before boiling them in stock as this will help them cook more evenly.
Stock: I used vegetable stock to keep this recipe vegetarian and vegan. However, if you are not vegan, go ahead and use chicken stock if you prefer.
Butter: I used dairy-free butter to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular butter instead.
Almond Milk: I like using an unsweetened version of my homemade almond milk. However, you may use other unsweetened dairy-free milk (cashew milk, oat milk, rice milk, etc). Alternatively, if you are not lactose-intolerant, go ahead and use regular milk instead.
Spices: I used ground black pepper and ground nutmeg to add flavor. Feel free to add other seasonings of choice (such as garlic powder or onion powder) if you like.
Use Warm Milk: Make sure to use warm almond milk as cold milk can make the cauliflower potato mash gluey and dense.
Don’t Over-Mash: Mash the cooked potatoes and cauliflower quickly and stop as soon as it’s smooth to keep it light and fluffy.
Storing: Store the cauliflower and potato mashed potatoes in an airtight container and keep in the fridge for up to 3 days. Reheat with a splash of almond milk.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Method: Stovetop
- Cuisine: Western
