Nothing says comfort food quite like Mashed Potatoes and Gravy.
There was only a tiny bit of mashed potatoes left after the four of us ate. I wanted to stuff my face with the rest of them but I resisted.
These Mashed Potatoes are really easy to make. I’ll give estimates on amounts but it will really depend on your preference and the size of your family.
Dirty Mashed Potatoes
- potatoes (I used four small-medium sized, see the ambiguity here)
- cauliflower (1/4 of a head, or 1 1/2 cups of florets)
- garlic powder or fresh garlic
- onion powder
- black pepper
- unsweetened plant milk (I used Almond milk)
- Bring water to boil.
- Wash and cut potatoes in to smaller pieces. I left the skin on but you do not have to. Add them to the boiling water.
- Wash and cut cauliflower into florets. Add them to the boiling water.
- Once the potatoes and cauliflower are both soft, carefully drain the water. Return the potatoes and cauliflower to the pan or place in a large bowl.
- Mash the potatoes and cauliflower with a potato masher. Add milk to get the a creamer consistency. Try 1/4 cup at a time.
- Add salt, pepper, garlic and onion powders and mix well.
I served this with brown gravy, a Lentil Loaf and steamed spinach. The mashed potatoes were perfect, savory and delicious. I think I could have eaten the whole pot by myself. I didn’t taste the cauliflower at all but my husband mentioned that they smelled like cauliflower. These would also be good with broccoli, although that would be noticeable.
I just mentioned that I served brown gravy. You can find that recipe here at the Happy Herbivore. I love Lindsey’s blog, and her cookbooks. I use them all the time. I halved this recipe for us and we had plenty leftover. The gravy was delicious! My husband topped his Lentil Loaf with it and he isn’t a big fan of nutritional yeast.
I hope to try this Lentil Loaf again soon. I couldn’t find a recipe that used the ingredients I wanted to cook with so I made up my own. It needs some tweaking still but I think if will be a winner.
These are also great with Portobello Steaks! Be sure to use my Mushroom Marinade!