• 2 lbs Yukon Gold or yellow potatoes, unpeeled, cut in 1/2 or 1/4 s if large
  • 1 small head cauliflower (1 1/2 lbs) cut into bite size florets
  • 1/2 cup cashew pieces, raw
  • 1 teaspoon salt
  • 1-2 cloves garlic, minced
  • Dash cayenne or other pepper, if desired
  • Fresh chives or sliced spring onions

Inspired by Tami, Nutmeg

  1. Place the potatoes in a 6-7-quart pan and add water to cover. Bring to a boil and cook potatoes for 10 minutes uncovered.
  2. After 10 minutes, add cauliflower and boil both vegetables for 10 minutes more or until all is fork tender.
  3. Drain the potatoes and cauliflower, saving the liquid, and return to empty pan.
  4. Blend cashews and garlic with enough of the saved hot liquid to make cream (start with 1 cup) and blend until smooth. May add a bit of cauliflower into the cream for a bit more volume.
  5. Mash vegetables with a potato masher until smooth, adding cashew cream and salt.

Serve hot. Wonderful with savory saucy sautéed mushroom.

Watch me make the recipe: