Okay… full disclosure… I’m sure this recipe does not in any way compare to REAL mashed potatoes loaded with butter and cream. However, if your family is like mine and has experience with “special diets”, taste buds become a little more forgiving. We forget what real stuff tastes like, so to us this tastes delicious:)
Before we started the GAPs diet 4 years ago, my son’s eating was getting SO picky he didn’t even like mashed potatoes… only french fries. After a couple of years of potato deprivation, he’ll now take any kind of potato he can get!
If you or your family are not on any special diets and you are just looking to get a little more vegetables into yourself or your kids, this can still work for you… maybe just start out with a small amount of cauliflower and gradually increase the amount as taste buds adjust:)
I typically make a big batch of this and store in the freezer to store to be used as a quick, healthy weekday side dish.
- Coconut Milk (I use the thick, creamy, kind sold in the Asian foods isle, vs. the thinned kind used as a dairy milk substitute)
- Olive Oil
- Peel and wash potatoes and cauliflower
- Put in a pot, cover with water, add some salt and bring to boil
- Boil for 20-30 minutes until all is very tender
- Drain water (reserve some of the cooking water to be added back into the mash)
- Mash the potatoes and cauliflower, add some of the cooking water, add some coconut milk (not much as you don’t want a coconut flavor… just enough to give a bit of creaminess). You could use real dairy milk or cream if your family tolerates these things.
- Add a bit of olive oil and salt (could use ghee or real dairy butter if you and your family tolerate these things)
Not much of a recipe, I know. More of an idea. In any case, my son happily eats this several times a week with dinner. I make it with almost 1/2 cauliflower, so it’s a great way to get some extra veg in with no complaints 🙂
Helpgoat… help each other, help the world get more veg in.