Mashed potatoes are a childhood favorite. Who doesn’t love mashed potatoes and gravy? This version uses cauliflower to lighten up the dish, and adds roasted garlic and fresh dill, so that no gravy is even needed. It’s packed with flavor, and every bit as creamy, if not more, than your standard mashed potato recipe.
Try it as a way to ring in the New Year on a light and healthy note.
Garlic and Dill Cauliflower Mashed Potatoes
- January 9, 2015
- Serves 6-8
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Ingredients
- 1 med.-lg. head of cauliflower, chopped
- 6 med.-lg. cloves of garlic, chopped
- Olive oil, to toss
- 4 lbs. yukon gold potatoes, chopped, water salted
- 1 stick of vegan butter
- 1 - 1 1/2 cups of unsweetened almond milk
- 1 1/2 tsp. salt
- Ground black pepper, to taste
- 1/4 cup dill (1/2 pkg.), chopped
Directions
- Step 1
- Preheat oven to 400F. Line large baking sheet with parchment paper. Add cauliflower and garlic, and toss with olive oil to lightly coat. Season with ground black pepper. Bake 20-30 minutes, until cauliflower begins to soften.
- Step 2
- Meanwhile, bring a large pot of water with a pinch of salt to a boil. Add potatoes, and cook 15-18 minutes, or until potatoes are fork tender. Remove from heat and drain.
- Step 3
- Add cauliflower to a food processor with 1/2 cup of almond milk. Puree until smooth. Transfer to a bowl. Add potatoes, along with the butter and salt. Use a masher, adding the remaining almond milk a little at a time. Mash until just smooth, trying not to over-process. Stir in chopped dill. Adjust salt, if needed. Season with pepper. Serve.
