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.
