Mashed potatoes. Rich, creamy, velvety, mmmmmm.
Let’s be honest, we all love them. The dish simply oozes comfort food. Winter, summer, spring, or autumn, doesn’t matter. Mashed potatoes is an all weather dish and pleases every time.
And they are versatile as well. As a side dish mashed potatoes work equally great with a meat stew, roast chicken, grilled salmon, a seitan steak or some sauteed tofu. What’s not to love!
Well, a classic mash can be quite a heavy dish, I find. And it’s not only due to the milk, cream and/or butter which is oftentimes added to the potatoes to make them extra creamy (yeah, fat tastes great). One of the main reasons I find a classic mash a bit on the heavy side is the fact that I always end up eating more mashed potatoes than I would if the potatoes were simply boiled or roasted. Mashing them up makes it more difficult to know just how many potatoes you are actually eating.
In this recipe I lighten up the classic dish a lot by using mainly cauliflower but adding just enough potatoes to give the dish some weight and creaminess.
Cauliflower and Potato Mash
- Using a hand blender/immersion blender makes the mash smoother but it is not essential.
- About 150 grams potatoes I always leave the skin on to maximize vitamin intake.
- About 500 grams raw cauliflower
- 3 tablespoons nutritional yeast
- Salt and pepper to taste.
- Scrub the potatoes and rinse the cauliflower, then cut both into chunks and boil in unsalted water for about 15 minutes or until the potatoes are cooked through.
- Drain and then mash it all up. I start by using a hand masher like the one pictured and then finish with a hand blender to get that velvety texture.
- Add the nutritional yeast and season to taste with salt and pepper.