Cajun Mashed Potatoes and Cauliflower

Name: Cajun Mashed Potatoes and Cauliflower
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 5 servings
Ingredients: 2 pounds russet or gold potatoes; 1 small head cauliflower; 2 tablespoons nutritional yeast; 1¼ teaspoons garlic powder; 1 teaspoon paprika; ¼ teaspoon smoked paprika, optional; ¼ teaspoon cayenne pepper; ¼ teaspoon dried thyme; 1 cup plant-based yogurt, plain and unsweetened; fine sea salt; black pepper

User Reviews

5.0

6 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings
5 servings
Calories
185 kcal
Course
Side Dish
Cuisine
American

Cajun Mashed Potatoes and Cauliflower

Finn Russell

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With Cajun seasoning, mashed potatoes and cauliflower make a delicious side dish to enjoy anytime! Fluffy and lighter than regular mashed potatoes, it's extra creamy and delicious thanks to plain yogurt.

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Ingredients

Servings

2 pounds russet or gold potatoes peeled and cut 1-inch thick
1 small head cauliflower cored and cut into large, equal-size florets
2 tablespoons nutritional yeast
1¼ teaspoons garlic powder
1 teaspoon paprika
¼ teaspoon smoked paprika, optional
¼ teaspoon cayenne pepper
¼ teaspoon dried thyme
1 cup plant-based yogurt, plain and unsweetened tap for cashew yogurt recipe
fine sea salt
black pepper

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Instructions

Bring a large pot of salted water to a boil. Add the potatoes and set a timer for 5 minutes. By the end of 5 minutes the water should have returned to a boil. Maintain a low-boil, add the cauliflower florets, and cook until fork-tender, about 10 minutes. This may vary depending on the size of the florets and potatoes.
Use a slotted spoon to transfer the cauliflower to a large food processor (if the potatoes are also tender, turn off the heat and let them stand in the hot water while you puree the cauliflower). Add ¼ teaspoon salt, and process until smooth and creamy. Set cauliflower aside.
Drain the potatoes in a colander and immediately return them to the pot. Add the nutritional yeast, garlic, paprika, cayenne, thyme, ½ teaspoon salt and several turns of freshly ground black pepper. Use a potato masher to mash the potatoes until mostly broken down. Add about ¾ cup yogurt and mash until smooth.
Stir the cauliflower puree into the potatoes. Taste and adjust seasonings, adding more yogurt, salt, pepper, and/or cayenne, to taste. Serve hot. Allow leftovers to cool before storing in the refrigerator.