HIDDEN CAULIFLOWER MASHED POTATOES


If you’re looking to add some additional veggies to your Thanksgiving plate, this hidden cauliflower mashed potatoes recipe is perfect. Half russet potatoes and half cauliflower make up this dish and extra creaminess comes from dairy free butter and nut milk creamer. This is a great vegan friendly and lightened up dish for your table!


Here’s what you’ll need:

  • ~4-5 large russet potatoes, peeled
  • 1 head of cauliflower, chopped into 2-inch pieces
  • 1/3 cup dairy free butter
  • 1/2-3/4 cup nut milk creamer
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 tbsp garlic powder
  • 1/3 cup finely chopped scallions

Place the peeled potatoes in a large pot and cover completely with cold water and few pinches of salt. Bring to a boil, reduce heat to low, and cover for ~20 minutes, until tender. Meanwhile, steam the cauliflower florets by adding them to a large pan with 2 cups of water, covered, on medium-high heat until tender.

Add the cooked potatoes and cauliflower to a large bowl. While still hot, add the dairy free butter and 1/2 cup of creamer and whisk until smooth. Add the additional creamer if need to smooth out any remaining pieces.

Add the spices and scallions and mix on high speed once again. Transfer to a large dish and top with additional scallions and gravy if desired. Smooth immediately or reheat by heating in the oven at 325 degrees until warm.


HIDDEN CAULIFLOWER MASHED POTATOES

Ingredients:

  • ~4-5 large russet potatoes, peeled
  • 1 head of cauliflower, chopped into 2-inch pieces
  • 1/3 cup dairy free butter
  • 1/2-3/4 cup nut milk creamer
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 tbsp garlic powder
  • 1/3 cup finely chopped scallions

Instructions:

  1. Place the peeled potatoes in a large pot and cover completely with cold water and few pinches of salt. Bring to a boil, reduce heat to low, and cover for ~20 minutes, until tender.
  2. Meanwhile, steam the cauliflower florets by adding them to a large pan with 2 cups of water, covered, on medium-high heat until tender.
  3. Add the cooked potatoes and cauliflower to a large bowl. While still hot, add the dairy free butter and 1/2 cup of creamer and whisk until smooth. Add the additional creamer if need to smooth out any remaining pieces.
  4. Add the spices and scallions and mix on high speed once again. Transfer to a large dish and top with additional scallions and gravy if desired. Smooth immediately or reheat by heating in the oven at 325 degrees until warm.

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