Creamy Olive Oil Mashed Potatoes and Cauliflower
The mashed potatoes my brother makes on Thanksgiving are in the style of Joel Robuchon, the world famous French chef whose Pommes Puree is his most iconic dish. It’s part of what put Robuchon on the culinary map, which may not be a surprise when you consider how they’re made. The chef uses a two to one ratio of potatoes to butter. In other words, for every two pounds of potatoes, add one pound of butter (you don’t have to be a dietitian to know that’s a lot of butter).
A Different Kind of Mash
The result is a pretty luxurious plate of spuds indeed. The downside is that with so much richness, more than a few spoonfuls leaves little room in the appetite for all of the other goodies on the Thanksgiving table. So, as part of a virtual Friendsgiving Feast in partnership with Sprouts Farmers’ Market. I developed a different kind of mash, one that is lighter on the palate (and waistline) than the norm. Plus, it’s a recipe that works well for guests who are dairy-free, vegan, or have to keep an eye on cholesterol.
Most of what makes up this mash is potatoes, but I’ve worked a generous amount of fresh cauliflower into the mix, too. The result is a less caloric dish with all the healthy upsides of cauliflower, a nutrient powerhouse. I used riced Cauliflower Pearls from Sprouts Market, which takes some of the work out of the recipe (and means the cauliflower cooks quickly and evenly). The creaminess comes not from butter, but from Spectrum extra-virgin olive oil, thus significantly reducing the saturated fat while still delivering silkiness and flavor to the potatoes. A generous spoonful of gravy and your Thanksgiving (or Friendsgiving) spuds are done.
There’s no doubt that Joel Robuchon’s Pommes Puree are special. But these are special too. Best of all, you don’t have to wait for a special occasion to make them. They’re healthful enough to enjoy on all year long.Switch up your spuds: Olive Oil Mashed Potatoes and Cauliflower for #FriendsgivingFeast #ad #vegan Click To Tweet
Olive Oil Mashed Potatoes and Cauliflower
- 3 pounds russet potatoes
- 2 medium cloves garlic
- 1 teaspoon kosher salt, plus more for salting the cooking water
- 16 ounces riced cauliflower, such as Sprouts Pearled Cauliflower (see notes)
- 1/3 cup Spectrum extra-virgin olive oil, plus more for garnishing
- Black pepper
- 1 to 2 teaspoons finely chopped fresh chives
- 1 to 2 teaspoons finely chopped fresh dill
- Wild Mushroom gravy, such as Imagine, for serving (optional), warm
Peel the potatoes and cut each one into 6 to 8 pieces that are uniform in size. Put potatoes and garlic in a large pot. Cover the potatoes by 2 inches with cold water, and add enough salt so the water tastes pleasantly of the sea (2 to 3 teaspoons). Bring to a boil over high heat.
Boil the potatoes until you can easily slide a knife into the center of one. A few minutes before you think the potatoes are done, add the cauliflower to the water. Cook for 3 minutes. Ladle off 1 1/2 cups of cooking water and drain the potatoes and cauliflower into a colander. (Total cooking time varies from 15 to 30 minutes depending on the size of the potatoes).
Add the potatoes and cauliflower back into the pot along with the olive oil, 1 cup of cooking water, 1 teaspoon salt, and freshly ground black pepper to taste. Mash the vegetables with a potato masher (or using your preferred method) until smooth. Taste and add more cooking water or salt as needed for desired taste and consistency.
Transfer to a serving dish and drizzle a few teaspoons of olive oil over the top along with a few pinches of chives and dill.
Serve with warm gravy on the side.
You can make your own riced cauliflower by pulsing cauliflower florets in a food processor fitted with a metal blade until chopped into tiny, fairly uniform pieces. One-half large cauliflower is about 1 pound of riced cauliflower.