Mashed potatoes are one of my all-time favorite savory foods. They epitomize comfort food to me, and I love to try different variations of herbs and substitutions (like vegetable broth in place of dairy) to help lighten them up. However, there is such a thing as too much mashed potatoes.
For whatever reason, my family never seems to have them around Thanksgiving or Christmas, so this year, I decided to change that. I made roasted garlic and sage mashed potatoes for Thanksgiving, and recently, Emily’s caramelized onion mashed potatoes for Christmas.
I made A LOT. Like, a full stock pot’s worth both times, just to make sure there were plenty to go around. And then I proceeded to eat leftovers for a solid week after each holiday. I think it’s safe to say I made up for not having them for the last 25 years.
And yet, yesterday I found myself craving mashed potatoes again. I mean, technically I haven’t had any this year…
I figured I needed to cool it on the potatoes for fear I’d turn into one, and decided to create a mock version using cauliflower and cannellini beans instead. I’ve tried using all cauliflower in the past, but it tends to be a little watery on its own, and the texture isn’t quite right. The cannellini beans definitely help to make it thicker and creamier, and they also pack an awesome protein punch.
But most importantly? These taste good. Really, really good.
- 1 Tbs. Olive Oil
- 2 Cloves Garlic, sliced
- 1 Head Cauliflower, roughly chopped
- 3 C. Cooked Cannellini Beans
- ½ C. Vegetable Broth
- 2 Tbs. Fresh Parsley, sliced (chives would also work well)
- Salt & Pepper to Taste
- Heat oil in a small frying pan over medium heat. Add sliced garlic, and cook until slightly browned.
- Meanwhile, place 1-2 inches of water in a large pot and bring to a simmer over medium-high heat.
- Place cauliflower in a steam basket and place in pot. Cover and steam until fork tender, about 10 minutes. Remove and set aside.
- In a food processor, combine garlic-infused oil, cauliflower, cannellini beans, vegetable broth, and parsley, and puree until smooth. Scrape down the sides as needed, and season with salt and pepper.
- Serve warm and enjoy!
When it comes to the holidays, are you a big mashed potato fan? Or would you rather save room for another carb, like freshly-baked bread? Or maybe pie? It’s a tough call for me when pie enters the mix.
If you answered bread, I have a great bread-baking post coming your way later in the week. It’s a little time-intensive, but the ingredients are simple (flour, water, yeast) and the end result is so very worth it.