Join us in paradise for the Nutritarian Event of the Decade—August 30–September 4, 2026.
The vacation of a lifetime awaits!
Free Shipping on U.S. Orders Over $70   DETAILS

Browse Recipes

Search Recipes
My Recipe Box
My Grocery List
Submit a Recipe

Mashed Potatoes with Cauliflower

By: Jenna Fuhrman


by 1 members

G - BOMBS

Category: Main Dishes - Vegan

 Print Recipe
  • Recipe
  • My Notes
  • Nutrition Facts
  • Ratings & Comments (1)
4

Ingredients

 Add to Grocery List
3-4 medium potatoes (Yukon Gold or Russet)
1 small head cauliflower (about 4-5 cups of florets)
2 bulbs garlic, roasted (or 4-5 raw cloves for sharper flavor)
1/4 cup raw cashews, soaked in warm water for 10-15 minutes
1/4 cup unsweetened soy, hemp or almond milk
1 teaspoon dried rosemary or thyme (or a combination)
1/4 teaspoon ground black pepper (or to taste)
2 tablespoons nutritional yeast (optional, for cheesy flavor)
fresh parsley, chopped (optional, for garnish)

Instructions:

STEP 1: Roast the Garlic (optional)
1. Preheat oven to 350 degrees F.
2. Slice the tops off the garlic bulbs to expose the cloves. Wrap them in foil or place them cut-side up on a baking sheet.
3. Roast for 25-30 minutes until soft and golden. Let cool slightly, then squeeze the roasted garlic from the skins.

Option for regular Garlic: If using raw garlic, mince or finely chop 4-5 cloves. Saute in a dry skillet over medium heat (or with a splash of water) until softened and fragrant.

STEP 2: Cook the Potatoes and Cauliflower
1. Peel and chop the potatoes into chunks.
2. Cut the cauliflower into florets.
3. Place the potatoes in a large pot, cover with water, and bring to a boil. After 5 minutes, add the cauliflower. Simmer for another 10-15 minutes, or until both are fork tender.
4. Drain and return to the pot.

STEP 3: Blend the Cashews
1. Drain the soaked cashews and blend them with 2-3 tablespoons of non-dairy milk until smooth and creamy. Set aside.

STEP 4: Mash the Vegetables
1. Mash the drained potatoes and cauliflower, using a potato masher or immersion blender.
2. Stir in the blended cashew cream, non-dairy milk, roasted (or sauteed) garlic, rosemary or thyme, black pepper, and nutritional yeast (if using). Mix until smooth. Taste and adjust seasonings as needed.

STEP 5: Serve
1. Transfer the mashed potatoes to a serving dish.
2. Garnish with freshly chopped parsley and additional black pepper if desired.

My Notes: (Click Edit to enter your notes about this recipe)

Serves 4

Per Serving:

Calories 216
Protein 8 g
Carbohydrates 37 g
Sugars 3 g
Total Fat 4.6 g
Saturated Fat 0.9 g
Cholesterol 0 mg
Sodium 33 mg
Fiber 5.2 g
Beta-Carotene 4 ug
Vitamin C 46 mg
Calcium 64 mg
Iron 1.8 mg
Folate 55 ug
Magnesium 73 mg
Potassium 730 mg
Zinc 2 mg
Selenium 4.6 ug

My Rating: 
(click on a star to select your rating)

keryn

12/29/2024 08:31 AM

Rated this recipe:

I cooked the potato, garlic,cauliflower and cashews in a steamer basket in an Instapot  for 5 mins  then tipped them all into a vitamix and puréed until smooth. The milk wasn't necessary. Then I stirred in the optional flavourings. Absolutely delicious. ! 

Reply

risa7777777 replies:

11/28/2025 03:59 PM

Rated this recipe: (no rating)

Hello Keryn,

       This is my hope that you had a Wonderful holiday-your ideas are FANTASTIC!! My preference is steaming veggies rather than boiling/putting them in the oven. Mine turned out flavorless. The next time I make them, I plan on following your suggestions. Thank You again for the advice!