Mashed potatoes were one of my favorite holiday dishes growing up. Needless to say, the day that I put nightshades (i.e. potatoes) and dairy on my do not eat list was a sad day. Ingrid and I experimented with replacements for a long time. We started with cauliflower mash - the then healthy substitute for mashed potatoes - but found the result too watery and ultimately unsatisfying. We then tried sweet potato and yam mashes, which had the right consistency but were too sweet. Ultimately we combined cauliflower and sweet potato into a amazingly satisfying dish that I prefer to mashed potatoes (a close second is Jerusalem artichoke mash, but Jerusalem artichokes are a tad expensive).
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| Faux Mashed Potatoes w/ Chive Garnish |
1 Large Sweet Potato
1 Head Cauliflower
3 tbls. Butter Substitute
6 tbls. Extra Virgin Olive Oil
2/3 c. Chicken Stock
Salt
Pepper
Chives (Optional)
(1) Cook sweet potato in boiling water until soft. Steam cauliflower until soft. I do this at the same time in a large sauce pan fitted with a strainer. Once both are soft, put into a strainer and allow to cool until they stop steaming (this is important to allow the veg to lose more moisture).
(2) Once the sweet potato and cauliflower have stopped steaming, put them back into the sauce pan and add the butter substitute, olive oil, and chicken stock. Hand mash (either with a special masher or a fork), put in a blender to mix, or use an immersion blender to mash to desired consistency.
(3) Season with salt and pepper, mix to incorporate, garnish with chives if desired, and enjoy.
Click here to see the entire 2014 Allergen-Free Thanksgiving Menu.
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