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Roasted Garlic Mashed Potatoes and Cauliflower

Prep: 10 min
Cook: 30 min
Total: 40 min

Ingredients for 9 servings

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


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.