Creamy Cauliflower Mashed Potatoes
Chelsea Mae 🥦 Vegan Weightloss cooked this in an Instagram reel. SeeMeCook wrote it up from the reel as a full recipe and added ingredient weights and nutrition.
Watch the original reelImported by Tyffany Patrier on SeeMeCook
Comforting vegan mashed potatoes made lighter and more filling with frozen cauliflower. Unpeeled russet potatoes, soy milk, garlic powder, vegetable stock seasoning, and fresh chives create a creamy, savory side dish with minimal preparation.
- Time
- 30 minutes
- Equipment
- Stovetop
- Good for
- Snacks
- Cuisine
- American
- Contains
- Soy
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 5 g
- 240 g
- 3 g
- 5 g
- 3 g
- 12 g
- 1 g
Weights are estimates. Together, the ingredients weigh about 1.62 kg before cooking, which is about 405 g per serving.
Steps
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.
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.
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.
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.
Drain the potatoes and cauliflower thoroughly in a colander. Allow excess water to drain away so the finished mash does not become watery.
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.
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.
Stir in the garlic powder and vegetable stock seasoning. Taste and adjust the salt, keeping in mind that stock seasoning can already be salty.
Add the optional green seasoning and chopped chives. Stir until the herbs are evenly distributed throughout the mash.
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
These are estimates per serving, worked out from the ingredients.
- Calories
- 227
- Protein
- 8 g
- Carbs
- 47 g
- Fat
- 1 g
- Fiber
- 6 g
Where the calories come from
Keep this recipe
Save it to your SeeMeCook library, add it to your grocery list, and cook it hands-free with each step read aloud.
Open in SeeMeCook
