MEDIUM Servings: 4 Ready In: 15 minutes
1 small head cauliflower (about 3-4 cups florets)
3 medium Yukon Gold potatoes (about 1 pound)
1 cup almond milk, plain, unsweetened
2 tbsp. nutritional yeast
1/4 cup chopped fresh parsley
1/4 tsp. salt
1/8 tsp. black pepper
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To cook potatoes and cauliflower: Clean cauliflower and potatoes. Cut into large pieces.
Place in a large pot and cover with water.
Cover, bring to a boil, and reduce to a simmer.
Cook until potatoes are tender, about 10 minutes.
Meanwhile, chop parsley.
Potatoes are ready when a knife can easily be inserted and the potato slides off.
To make mash: When potatoes are done, drain potatoes and cauliflower.
Return the potatoes and cauliflower to the same hot pot and let any excess water steam off.
Add the remaining ingredients: almond milk, nutritional yeast, salt, pepper, and parsley.
Usea a potato masher and mash away!
If you prefer a creamier potato, use a hand mixer.
Serve with Braised Fennel and Cannellini Beans, Mushroom Port Gravy, or under any favorite stew or braise.
Chef's Tips: Using Yukon Gold Potatoes means you don't have to peel them. You can also use butterball potatoes, or, for a little color, red-skinned potatoes.
Yield: 7-8 cups
Amount Per Serving (1/4 recipe, about 2 cups)
Calories From Fat (8%) 12.45
% Daily Value
Total Fat 1.43g 2%
Saturated Fat 0.13g <1%
Omega-3 Fatty Acids g
Omega-6 Fatty Acids g
Cholesterol 0mg 0%
Sodium 257.65mg 11%
Potassium 1021.52mg 29%
Total Carbohydrates 29.24g 10%
Fiber 7.35g 29%
Protein 7.28g 15%
Calcium 84.38mg 8%
Iron 94.24mg 524%
Vitamin A 186.8IU 4%
Vitamin C 1.03mg 2%