Hello, Vegetarian Carnivores! Janani here again, to pour some seasonal cooking tips and wisdom with all of you! I am so excited to finally be sharing my Thanksgiving inspired plant based recipes! Next week is Thanksgiving, one of my favorite times of the year, because who doesn’t love food?! And in 2019, it is easier than ever to have a cruelty free delicious Thanksgiving, full of hearty vegetables, soups, vegan roasts, and the greatest mashed potatoes ever! And that is exactly what I am sharing with all of you right now! Hold on to your seats because we are diving right into my recipe for the best creamy cauliflower mashed potatoes!
Mashed potatoes are a Thanksgiving staple, and for good reason! It is buttery, light, fluffy, and all around just comfort food! But I find that potatoes can be really very heavy, and especially when you have a huge spread in front of you (like Thanksgiving!) it can cause you to feel crazy full and bloated. But not to worry – I have got you covered with a lighter and lower carb version here. It tastes just as creamy and fluffy and will leave more room in your stomach to gorge on ALL the food on the table!
Most recipes for cauliflower mashed potatoes eliminate potatoes altogether and use only cauliflower. For this recipe, though, I did a half and half split of white potatoes and half a head of cauliflower. This recipe calls for a good amount of vegan butter and plant milk as well. I used Earth Balance buttery sticks and Miyokos Creamery European Style Butter. They both melted really well into the dish, but you can use whatever vegan butter you like. I also used Ripple pea protein milk, because it is so thick and creamy, you will get such a great result. You’re going to cook the potatoes and cauliflower separately, because they take different amounts of time to cook, before combining them and mashing them together. A lot of recipes for cauliflower mashed potatoes call for a cheesecloth to squeeze all the water out of the boiled cauliflower but I don’t find it necessary. Since we are going to be cooking the cauliflower again (with the potato) any excess water will cook out, so don’t worry about a cheese cloth.
And top it off with a sprinkling of truffle powder! This is completely optional, but as you all know I am a mushroom addict! It really brings the dish from “great” to “holy mother of god delicious!”
In about 15 minutes you will have the light mashed potatoes of your dreams! Let’s get started!
Ingredients (4 servings)
- 5 medium white potatoes
- 1/2 head of cauliflower
- 4 tbsp vegan butter
- 1 cup plant milk
- Fresh cracked pepper
- Salt, to taste
- 1 tbsp olive oil
- Pinch of black truffle powder, optional
- Boil the potatoes and cauliflower separately until both are easily pierced with a fork. The cauliflower will take a little longer, around 10 minutes at a rolling boil.
- Remove the skin of the potatoes for the creamiest result.
- Squeeze out as much water as possible from the cauliflower.
- Heat olive oil in a large pot and add in potatoes and cauliflower.
- Add in plant milk and bring to a slow boil.
- Mash the mixture using a hand mash or a hand blender if you like.
- Add in vegan butter, cracked pepper, salt to taste
- Finish it with a hint of black truffle powder.
- Serve immediately and enjoy!
Well there you have it! A quick recipe for deliciously light and fluffy low carb mashed potatoes! I am super excited to hear your plans for this Thanksgiving! Drop me a comment below and let me know if you will be making this treat this year!
And what are the other delicious concoctions sharing the stage with the mashed potatoes, you ask? Those would be my roasted Brussels sprouts and purple carrots, and my vegan mushroom gravy! Look out for the link for those two recipes as well!!
See you soon!
Janani <3 <3