Want to switch up your starchy mashed potatoes for something more healthy? Try this yummy mashed cauliflower and potato recipe for a healthier twist on your holiday menu! Vegan and Gluten Free.
Recipe Inspiration: Love & Lemons

Ingredients:

• 4 cloves of roasted garlic (notes on roasting below)

• 2 pounds Yukon gold potatoes

• 1 large 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 of the starchy potato water)
  
  

Instructions:

1. Roast the garlic cloves as follows: Drizzle individual cloves with olive oil and salt and bake at 350 until soft (about 15 minutes).

2. Meanwhile, bring a large pot of salted water to a boil. Add the potatoes and the cauliflower and boil until knife-tender. The Cauliflower will take about 15 minutes, potatoes 25-35. (You could boil separately)

3. In a food processor, puree the cauliflower with roasted garlic, 2 tablespoons of olive oil, rosemary, and a few big pinches of salt and pepper. Taste and adjust seasonings. (Tip: You can heavily flavor this mixture because it'll be combined with the potatoes later).

4. When the potatoes are soft, remove them from the pot. Peel them, and use a food mill, ricer, or masher, to mash. 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 smooth it out. Taste and adjust seasonings, adding more olive oil, salt, pepper, and/or rosemary to taste.