Creamy Cauliflower Mashed Potatoes

Ingredients

• 2 lb Russet potatoes (Cut into chunks; do not peel, but remove any bad or damaged spots.)
• 1 lb Frozen cauliflower (Add directly to the pot once the potatoes are nearly tender.)
• Water (Enough to cover the potatoes in the pot.)
• Salt (Add to the cooking water and adjust to taste.)
• 1 cup Unsweetened soy milk (Add gradually for creaminess; use more or less as needed.)
• 1 tsp Garlic powder (The creator recommends being liberal with this seasoning.)
• 1 tsp Vegetable stock seasoning (Use vegetable bouillon or stock powder; adjust for saltiness.)
• Trader Joe's green seasoning (Optional; use the creator's preferred green seasoning to taste.)
• 0.25 cup Fresh chives (Finely chopped. Parsley, cilantro, basil, or another fresh herb may be substituted.)
• Black pepper (Add to taste; the creator adds it at the end.)

Steps

1. 1

   Cut the russet potatoes into evenly sized chunks. Leave the skins on, removing only any damaged or unpleasant-looking spots. Place the potatoes in a large pot.

2. 2

   Add enough water to the pot to cover the potatoes, then season the water with salt. The water does not need to be boiling before the potatoes go in.

3. 3

   Bring the pot to a boil over high heat, then cook the potatoes until they are nearly tender when pierced with a fork, about 15–20 minutes depending on the size of the chunks.

4. 4

   Add the frozen cauliflower to the pot with the nearly cooked potatoes. Continue cooking until both the potatoes and cauliflower are completely soft and mashable, about 5 minutes more.

5. 5

   Drain the potatoes and cauliflower thoroughly in a colander. Allow excess water to drain away so the finished mash does not become watery.

6. 6

   Return the drained vegetables to the warm pot. Mash them together with a potato masher until mostly smooth, leaving a little texture from the potato skins if desired.

7. 7

   Add the soy milk gradually while continuing to mash and stir. Stop when the potatoes are creamy and soft; you may not need the entire amount, or may need a little more depending on the potatoes.

8. 8

   Stir in the garlic powder and vegetable stock seasoning. Taste and adjust the salt, keeping in mind that stock seasoning can already be salty.

9. 9

   Add the optional green seasoning and chopped chives. Stir until the herbs are evenly distributed throughout the mash.

10. 10

    Season with black pepper to taste. Serve immediately while hot and creamy, optionally with mushroom gravy.

Notes

The transcript does not provide exact quantities, so the ingredient amounts are practical estimates for four servings. Do not peel the potatoes if you want to follow the creator's method. The suggested mushroom gravy was mentioned as a possible accompaniment, but no gravy recipe was provided.

Nutrition per serving

• side dish
• vegan
• vegetarian
• dairy-free
• comfort food
• lower-calorie
• gluten-free
• mashed