Ingredients
- 6 medium Yukon Gold potatoes, washed and quartered (skins on)
- 1 medium sweet potato, peeled and chopped
- 1 head cauliflower, trimmed and cut into florets
- 2 teaspoons garlic (fresh or jarred)
- 1 bay leaf
- 2 teaspoons salt
- 2 teaspoons black pepper
- 1 tablespoon nutritional yeast
- 1 cup cauliflower cooking water
Instructions
Wash the potatoes well and keep the skins on. Peel the sweet potato. Chop everything into medium chunks and boil until fork-tender.
2. Cook the cauliflowerCut the cauliflower head into florets, removing the green leaves. Add a bayleaf and a teaspoon of garlic. Boil until soft, then drain (reserve 1 cup of cooking water).
3. Blend the cauliflower mixtureAdd cooked cauliflower, salt, pepper, and the cup of cooking water to a blender. Blend until completely smooth and creamy.
4. Mash and combineIn a large bowl, mash the potatoes and sweet potato with a potato masher and a teaspoon of garlic. Slowly fold in the cauliflower cream. Add nutritional yeast. This is ready to be served now!
Notes
This lighter mash is my go-to side dish when I want something cozy and creamy without the extra calories. It pairs perfectly with my mushroom meatloaf vegan and makes the best meal-prep bowls. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side
- Cuisine: American
- Diet: Vegan
Nutrition
- Calories: 155
- Fat: 0.5
- Carbohydrates: 33
- Protein: 5.5
