Best Vegan Cauliflower Mashed Potatoes! - Kelli Russell.com
3883
post-template-default,single,single-post,postid-3883,single-format-standard,bridge-core-1.0.4,ajax_fade,page_not_loaded,,paspartu_enabled,paspartu_on_bottom_fixed,qode_grid_1300,qode-content-sidebar-responsive,qode-child-theme-ver-1.0.0,qode-theme-ver-19.3,qode-theme-bridge,disabled_footer_bottom,wpb-js-composer js-comp-ver-6.0.5,vc_responsive
 

Best Vegan Cauliflower Mashed Potatoes!

image of cauliflower mashed potatoes

Best Vegan Cauliflower Mashed Potatoes!

Some of you hear me talk about what a great chef my husband is, and ask, “What restaurant does he work at?” I say, “Not by trade, just by skill!!” He makes THE BEST Vegan Cauliflower Mashed Potatoes. Even his dad, an old school meat and potatoes kind-of-guy, loves them. Sooooo goood! Such a great compliment to any dinner, and our daughter takes the leftovers for school lunch the next day in a thermos.

Here’s the recipe!

Kevin’s Cauliflower Mashed Potatoes

Ingredients

  • 1 medium to large head of cauliflower, broken into florets, stems rough chopped
  • 3 cloves garlic (minimum), peeled and chopped (we like garlic so I usually use 7-9 cloves)
  • 1-2 tsp olive oil
  • 1 1/2 – 2 tsp sea salt
  • 1/4 – 1/2 tsp ground black pepper
  • 8-10 Russet Potatoes*, washed and quartered
  • 1 tbsp. non-diary butter (optional)
  • 1/3 C. non-dairy milk + more as needed for desired creaminess
  • 1/4-1/3 C. vegetable broth

Directions
Fill large stock pot a little over 1/2 way with water and bring to a boil. Add cauliflower (or use a steamer basket to more easily remove cauliflower) and boil until soft.

While water is coming to a boil, heat the olive oil in a saucepan over medium low – medium heat and sauté chopped garlic until fragrant and softened, but not toasted. remove from heat.

Remove cauliflower from boiling water when soft (use a mesh skimmer, slotted spoon, or remove the steamer basket) and drain.

Bring water back to a boil and add potatoes.

Add cauliflower, salt and pepper, and the oil & garlic to a food processor (or use an emersion blender in a heavy bottom pot)and pulse until roughly blended. If using a food processor, turn food processor to ‘on’ and slowly add non-dairy milk. Blend until smooth and creamy (more non-dairy milk may be needed, you want the texture creamy but not liquidy), then set aside.

Boil Potatoes until fork tender (usually 15-20 minutes depending on the size of the potato quarters).

Drain Potatoes and return to the stockpot. Mash potatoes with a hand masher or large fork (or you can rice the potatoes for a smoother texture)then add vegetable stock and non-dairy butter. With a hand mixer blend vegetable stock, butter, and potatoes together. Add cauliflower mixture, fold everything together, then blend until desired texture is reached with a hand mixer. Add salt and pepper to taste. More non-dairy butter and/or vegetable stock can be added to reach desired creaminess.

*You can also use Yukon Gold potatoes, or half and half Yukon Gold and Russet. The potatoes can be left skin-on or peeled as desired, we usually like the skin on and semi-chunky mashed potatoes.

Enjoy!

join me

Kelli Russell

Subconscious Change Coach - innermostsherpa.com PSYCH-K® Facilitator, Emotion Code Practitioner, M.A. Counseling/Marriage & Family Therapy, 500HR Yoga Instructor and Yoga Alliance Continuing Education Provider
join me

Latest posts by Kelli Russell (see all)

No Comments

Post A Comment