ABOUT THE RECIPE:
This delicious Red Potato and Cauliflower Mash is an enticing way to serve spuds as a hearty side dish for any party or weeknight supper. “Steam-boiling” the cauliflower and potatoes makes it easy to mash them right in the pot, saving on clean up time.
Makes 4 Servings
INGREDIENTS:
¾ cup water, plus more as needed
3 very large (or 4 medium) red potatoes, cubed (do not peel)
½ large head cauliflower, cut into florets
1 to 2 cloves garlic, minced
1 teaspoon Italian seasoning blend
1 large vegan bouillon cube, crumbled
2 teaspoons vegan buttery spread, plus more as needed
Salt, to taste (optional)
Freshly ground black pepper, to taste (optional)
INSTRUCTIONS:
Put ¾ cup water, potatoes, cauliflower florets, garlic, Italian seasoning, and crumbled bouillon cube in a medium-sized saucepan. Cover, and bring to a boil over medium heat. Decrease the heat to medium-low and steam/boil the potatoes and cauliflower for 18 to 22 minutes, or until very soft, adding more water 2 tablespoons at a time as needed, making sure to keep the water level at least 1-inch in depth, at all times.
Move the pot off the heat and add the vegan buttery spread (see important note). Mash the potatoes and cauliflower into a chunky purée using a potato masher. Taste and add optional salt and pepper (to taste) and more vegan buttery spread, if desired. Serve warm.
Chef’s Note: If there appears to be too much cooking water left in the bottom of the steaming pot before mashing the potatoes and cauliflower, carefully skim off some of the liquid so the mash-up does not get “soupy” when mashing.
Ingredients
Directions
ABOUT THE RECIPE:
This delicious Red Potato and Cauliflower Mash is an enticing way to serve spuds as a hearty side dish for any party or weeknight supper. “Steam-boiling” the cauliflower and potatoes makes it easy to mash them right in the pot, saving on clean up time.
Makes 4 Servings
INGREDIENTS:
¾ cup water, plus more as needed
3 very large (or 4 medium) red potatoes, cubed (do not peel)
½ large head cauliflower, cut into florets
1 to 2 cloves garlic, minced
1 teaspoon Italian seasoning blend
1 large vegan bouillon cube, crumbled
2 teaspoons vegan buttery spread, plus more as needed
Salt, to taste (optional)
Freshly ground black pepper, to taste (optional)
INSTRUCTIONS:
Put ¾ cup water, potatoes, cauliflower florets, garlic, Italian seasoning, and crumbled bouillon cube in a medium-sized saucepan. Cover, and bring to a boil over medium heat. Decrease the heat to medium-low and steam/boil the potatoes and cauliflower for 18 to 22 minutes, or until very soft, adding more water 2 tablespoons at a time as needed, making sure to keep the water level at least 1-inch in depth, at all times.
Move the pot off the heat and add the vegan buttery spread (see important note). Mash the potatoes and cauliflower into a chunky purée using a potato masher. Taste and add optional salt and pepper (to taste) and more vegan buttery spread, if desired. Serve warm.
Chef’s Note: If there appears to be too much cooking water left in the bottom of the steaming pot before mashing the potatoes and cauliflower, carefully skim off some of the liquid so the mash-up does not get “soupy” when mashing.
Notes
