Hi, my name is Jack, and I have a problem. A mashed potato problem.
It started when I was a child. Every holiday with my dad’s family, the mashed potatoes came out, and it was a frenzy. My uncle Billy, my grandfather, and I would load up, devouring what seemed like a truck full of mashed potatoes. Usually, I would end the meal with a plate of half- eaten mashed potatoes and sadness that I could never finish them all.
Fast forward to today. Now, I have a lovely wife who makes wonderful, healthy food – all full of vibrancy and flavor. But there has always been a bit of a hole in my heart that only mashed potatoes could fill. So when Jeanine told me that we were making mashed potatoes, I was both excited and hesitant. There had to be a catch, and there was – cauliflower.
My fears were soon assuaged when we tried the cauliflower mashed potatoes. We mixed (roasted) garlic, olive oil, and 1 part cauliflower puree with 2 parts potato put through a ricer.
What we ended up with were some of the smoothest, lightest clouds of mashed potatoes ever. In spite of the lack of “butter lake,” I’m officially a convert. I still ended up overly full and staring at a
plate bowl of half eaten potatoes, but happy to know that they’re back in my life.
If you love these, click here for more vegetarian Thanksgiving recipe ideas.
- 3-4 cloves of roasted garlic (see notes)
- 2 pounds Yukon gold potatoes
- 1 (1-pound) cauliflower head, broken into a few large pieces
- 1 tablespoon minced rosemary
- 4-6 tablespoons olive oil (or butter/vegan butter)
- Salt & pepper
- Reserve some starchy potato water
- Roast a whole garlic bulb for 1 hour using this method or drizzle individual cloves with olive oil and salt and bake at 350 until soft (about 15 minutes).
- Meanwhile, bring a large pot of salted water to a boil. Add the potatoes and the cauliflower (I did them at the same time) and boil until knife-tender (until you can poke with a knife and it easily slides out). My cauliflower took about 15 minutes, while my potatoes took 25-35.
- In a food processor, puree the cauliflower with roasted garlic, 2 tablespoons of olive oil, rosemary, and a few generous pinches of salt and pepper. Taste and adjust seasonings. (Tip: this mixture can be over-flavored because it'll get mixed with the potatoes later).
- When the potatoes are soft, remove them from the pot. Peel them (careful, they’re hot) and use a food mill, ricer, or masher, to mash them. Add 2 more tablespoons of olive oil, then stir the cauliflower puree into the bowl with the potatoes. Stir in a folding motion until smooth and creamy. If necessary, add ¼ cup (or so) of hot starchy potato water to help it out. Taste and adjust seasonings, adding more olive oil, salt, pepper, and/or rosemary to taste.
- Serve hot. Mine actually reheated great too - store in the fridge, microwave the next day.
This recipe can also be adapted to make a cauliflower puree without the potatoes. Double up the cauliflower and adjust seasonings to taste.
Norpro Potato Ricer, Stainless Cookware from Williams Sonoma