Mashed Potatoes with Cauliflower
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
  • 3 medium (875g/1lb14oz) Russet (baking) Potatoes, cut into 2-3 inch pieces (leave peel on)
  • 1 medium (800g/2lbs) Cauliflower, cut into 2-3 inch pieces
  • ¾ c (100g) cooked Navy Beans (any white beans)
  • ¼ c Extra Virgin Olive Oil
  • ½ c Water (or more or less depending on desired consistency)
  • Sea(weed) Salt, to taste
  1. Steam the cauliflower until tender (around 10 minutes).
  2. Put in a food processor (or blender) with the beans and olive oil (to help it get going) and blend until very smooth.
  3. Steam potatoes until tender (around 15 minutes) and transfer to a large bowl.
  4. Add the contents of the food processor to the bowl of potatoes and some salt and mash until combined (don't over-mix or the starch in the potatoes will tighten up and they will get gluey).
  5. Add as much of the water do create desired consistency.
  6. Top with gravy or a little bit more extra virgin olive oil.
Recipe by The Crushing Cancer Kitchen at