I’m so happy to share the recipe of one of my favorite dishes, vegan creamy cauliflower mashed potatoes, with you!
Growing up, I loved mashed potatoes, and they are still one of my go-to comfort foods. My mom made THE BEST mashed potatoes, and I looked forward to Sunday dinners where they would be served. Back then, I had them with Southern fried chicken. Today, I skip the chicken, and I’ve tweaked Mama’s recipe a bit.
I’ve made Mama’s recipe a little healthier by trading cow’s milk for almond milk and the dairy butter for vegan butter. I’ve also added some garlic and cauliflower which not only add superb flavor, they also deliver a major nutritional punch!
Watch the video here:
Creamy and delicious mashed potatoes with the added benefits that come from Cauliflower. By whipping the potatoes & cauliflower together, the picky eaters in your family won't even know the cauliflower is in there. This vegan recipe is the ultimate comfort food and so easy to make!
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| Prep Time | 30 minutes |
| Cook Time | 30 minutes |
| Servings |
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Ingredients
- 5 pounds Yukon Gold Potatoes
- 1 package frozen Cauliflower 15 oz size
- 1/2 cup Earth Balance Buttery Spread (soy free recommended)
- 1/2 cup almond milk Can use any non-dairy milk you prefer - also use a little more depending on desired consistency
- 3 teaspoons garlic (minced)
- Chives Optional garnish
- 2 teaspoons salt Salt to taste
Ingredients
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Rate this recipe!
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Instructions
- Wash & peel potatoes
- Cut potatoes into 2" pieces
- Place the potatoes and cauliflower in a pot with enough water to fully cover both by 1" or more
- Boil for 20-30 minutes, until the potatoes are tender. Drain
- Place potatoes & cauliflower in large bowl or even the same pot you cooked them in
- Add in garlic & salt, along with Earth Balance Buttery Spread & the almond milk
- Using a mixer, whip potatoes, cauliflower & other ingredients until smooth and creamy. Taste and adjust butter and salt as needed.
- Serve while still hot, topped chives for garnish - and enjoy!
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You know that I am far from being a vegan and I know how hard it is to perfect any on mama’s cooking but even I like this recipe. Of course, I’ve never tried it with the almond milk or the buttery spread but I like that the butter is not really missed (I skip it) because of all the flavors that are already added.