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Author:
Kevin Curry
Roasted Garlic Mashed Potatoes and Cauliflower
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Nutrition per serving
Roasted Garlic Mashed Potatoes and Cauliflower
Ingredients for 9 servings
Substitution
Note
Serving size ~225g
- 1 garlic bulb
- 1 tablespoon olive oil
- pinch of sea salt
- Mash
- 1 1/2 lb russet potato, peeled and chopped
- 2 lb Gold Yukon potato, chopped with SKIN ON
- 12oz cauliflower florets
- 6 tablespoons vegan butter
- 2 tablespoons chives
- 5oz 2% Greek yogurt
- sea salt & pepper to taste
Steps
Step 1
Set oven to 420F/216C.
Step 2
Chop the head off a garlic bulb, then spray or drizzle olive oil on top of it with a pinch of sea salt. Wrap the bulb in foil then place in the oven for 25 – 30 minutes. After roasting, set aside to let it cool down.
Step 3
In a pot of cold or room temperature water, add the potatoes and florets. Add a pinch of sea salt, then bring the water to a boil and cook until the veggies are fork tender, around 25 minutes.
Step 4
Drain the pot VERY WELL – try to remove as much liquid as possible – then place a towel on top of the pot to absorb and catch steam. This will help prevent a watery mash. Mash up everything in the pot using a masher or fork (or immersion blender). Add butter, chives, yogurt and roasted garlic and mix everything together using a spoon. Season to taste with sea salt & pepper.
Roasted Garlic Mashed Potatoes and Cauliflower
Kevin Curry
INGREDIENTS
Serving size ~225g
- 1 garlic bulb
- 1 tablespoon olive oil
- pinch of sea salt
- Mash
- 1 1/2 lb russet potato, peeled and chopped
- 2 lb Gold Yukon potato, chopped with SKIN ON
- 12oz cauliflower florets
- 6 tablespoons vegan butter
- 2 tablespoons chives
- 5oz 2% Greek yogurt
- sea salt & pepper to taste
INSTRUCTIONS
-
Set oven to 420F/216C.
-
Chop the head off a garlic bulb, then spray or drizzle olive oil on top of it with a pinch of sea salt. Wrap the bulb in foil then place in the oven for 25 – 30 minutes. After roasting, set aside to let it cool down.
-
In a pot of cold or room temperature water, add the potatoes and florets. Add a pinch of sea salt, then bring the water to a boil and cook until the veggies are fork tender, around 25 minutes.
-
Drain the pot VERY WELL – try to remove as much liquid as possible – then place a towel on top of the pot to absorb and catch steam. This will help prevent a watery mash. Mash up everything in the pot using a masher or fork (or immersion blender). Add butter, chives, yogurt and roasted garlic and mix everything together using a spoon. Season to taste with sea salt & pepper.
