Mashed potatoes just ooze comfort, but oh the guilt: they’re usually loaded with butter, milk, and carbs.
Here is a healthier-for-you but totally delicious vegan version that delivers some cruciferous cauliflower along with pure potato pleasure, without dairy or a lot of extra calories.
Your kids won’t even know the cauliflower is in there–but they’ll ask for second helpings.
3 large potatoes, scrubbed and cut into 1-inch chunks
1 1/2 cups cauliflower florets
1-2 tablespoons olive oil
Vegetable broth as needed
Salt and freshly-ground black pepper to taste
1. Place the potato chunks in a saucepan filled with cold salted water and bring to a boil. When boiling, add cauliflower florets, return to a boil and cook, partially covered, for 20 minutes, until potatoes and cauliflower are very tender.
2. Drain potatoes and cauliflower, add olive oil, and gradually add vegetable broth to moisten, mashing with a potato masher or processing in a food processor until creamy and fluffy. Add salt and pepper to taste and serve hot.
By Cait Johnson, author of Witch in the Kitchen, (Inner Traditions, 2001).