Golden Cauliflower Chive Mashed Potatoes

Low fodmap, vegan, gluten free friendly

Originally published: November 27, 2019

Mashed potatoes are hands down one of my favorite holiday dishes. I have fond memories of my mom roasting heads of garlic + some other family secret ingredients in the oven to later incorporate into her famous garlic mashed potatoes (YUM). But considering I’m garlic and dairy sensitive I knew I needed to make my own rendition of this cult classic dish. This recipe I’ve concocted is very pretty simple with minimal ingredients. All you’ll need is a head of cauliflower, golden potatoes, chives, some Miyoko’s butter, a splash of evoo and salt and peppa! I recently served this at Friendsgiving and none of my friends knew this dish was vegan or had cauliflower in it. They were shocked once they found out. Needless to say, I’ll be making more during the holiday season because leftovers...

Ingredients

1 head of cauliflower

2 lbs of golden potatoes

4 tbsp of vegan butter (I used Miyokos)

extra virgin olive oil

kosher salt and fresh cracked black pepper to taste

.75oz of fresh chives

Method

Bring a large pot of salted water to boil. While you’re waiting, wash your potatoes and cauliflower. Halve your potatoes and discard the stem of the cauliflower. Then cut the cauliflower head into 4 quarters.

Once the water is boiling add your potatoes and cauliflower. When the cauliflower is tender, transfer it to a large mixing bowl and set aside. Cook the remaining potatoes until tender, drain the pot while keeping some of the starchy water for later (this comes in handy if you can’t get your food processor or blender started).

Add the cauliflower to a food processor or a high speed blender, you’ll want to break up the cauliflower into smaller pieces to fit them into your food processor. Next, add 2 tbsp of Miyokos cultured vegan butter to the processor along with a hefty drizzle of olive oil. Add some sea salt, black pepper, and process until cauliflower is smooth. Depending on your food processor size, you may need to do this in batches.

In a large mixing bowl mash the potatoes with hand beaters, a mixer, or a hand-masher. You can peel the skins or leave them. Personally, I like the consistency and extra fiber that the skins leave. When it’s about half way mashed add in another 2 tbsp of Miyokos vegan butter, then incorporate the puréed cauliflower to the bowl. Continue to mash, add more sea salt, freshly ground black pepper and extra virgin olive oil to taste. Once it’s reached a consistency you like, fold in the fresh chives.

Serve and enjoy! Keeps well in the fridge for 5 days.