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Holiday Traditions: Laura Theodore, The Jazzy Vegetarian

 

Mashed Potatoes and Cauliflower

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"Here I’ve jazzed up mashed potatoes with cauliflower, giving the dish a boost in nutrients, especially vitamin C, while also making it lower in calories. Because cauliflower has a mellow flavor and creamy texture, the result is much like the traditional version of the ever-popular side dish. Although the potatoes are sharing the stage, they still play an important role, holding everything together after mashing." -- Laura Theodore

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Ingredients

  • 1 head cauliflower, coarsely chopped
  • 2 medium white potatoes, peeled and coarsely chopped
  • 1/2 cup unsweetened nondairy milk, plus more as needed
  • 1 tablespoon vegan margarine, plus more as needed
  • 1/4 teaspoon sea salt
  • Freshly ground pepper
  • Chopped fresh parsley or basil, for garnish

Directions

  1. Steam the cauliflower and potatoes until soft but not mushy, about 10 minutes.
  2. Meanwhile, heat the nondairy milk in a small saucepan over medium-low heat until steaming hot but not boiling.
  3. Transfer the cauliflower and potatoes to a medium bowl and add the nondairy milk, margarine, and salt. Mash with a potato masher until smooth and lump-free, adding more nondairy milk or margarine as needed to achieve the desired consistency. Serve immediately, garnished with parsley if desired.

Yield: Makes 4-5 servings