Description
These healthy cauliflower mashed potatoes are made with Yukon Gold potatoes and steamed cauliflower. This recipe is great for Thanksgiving or enjoyed as a dinner side dish. Paleo, vegan and whole30 approved.
Ingredients
- 5 large Yukon Gold potatoes (about 5 rounded cups cubed potatoes)
- 3 rounded cups cauliflower florets
- 2 Tbsp non-hydrogenated shortening (or butter)
- 1/2 Tbsp rosemary, chopped
- 1 - 1 1/2 tsp salt (depending on taste preference)
- 1/4 tsp granulated garlic
- ground pepper to taste
Instructions
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Steam the cauliflower in a stainless steel steamer pot until tender.
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Remove the cauliflower from the pot and let cool in a large glass mixing bowl. Cut the potatoes into cubes and place in the steamer pot. Steam until tender.
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While the potatoes are steaming, grab a nut milk bag or cheese cloth and squeeze the excess moisture from the cauliflower. (This makes sure your mashed potatoes aren't too watery.)
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Place the cauliflower back in the large mixing bowl, along with the steamed potatoes, shortening, chopped rosemary, salt, garlic and pepper.
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Using an immersion blender, blend all of the ingredients together until smooth.
- Place in a serving bowl and serve immediately or cover with foil and reheat at a later time.
Notes
Storage: store these cauliflower mashed potatoes in an air-tight glass container in the fridge and eat within 5 days.