Here's my secret to making vegan cauliflower mashed potatoes for someone who super loves mashed potatoes.
Servings 6
Author Becky Striepe
Ingredients
2cupscubed yellow or red potatoes1" pieces, Do not use Russet potatoes for this recipe. You want thin-skinned potatoes, because we are not peeling them.
Instant Pot: Cut them into cubes and cook with ½ cup water at high pressure for 6 minutes with a 10-minute natural release.
Stovetop: Add cubed potatoes to a pot with enough water to cover, and boil for 10 to 15 minutes until fork tender.
Make the cauliflower mashed potatoes.
While the potatoes cook, add the cauliflower, garlic and onion powder, and the ¼ cup soy milk to your blender, and puree until completely smooth. Add another tablespoon or two of milk, if needed, to get a smooth mixture.
In a large bowl, use a fork or a potato masher to mash the hot potatoes with the vegan butter until the butter is melted. Don't worry about getting them super smooth. Some lumps are a-OK.
Pour the cauliflower mixture into the bowl with the potatoes, and mix and mash until they're totally combined, adding more soy milk, as needed by the tablespoon, to get a creamy mixture. Season with salt and pepper, and serve.
Video
Notes
Leftovers will keep for 3 to 5 days in the fridge.