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Cauli Potato Mash (oil-free)

Makes about 5 cups
Author: Molly Patrick

Ingredients

Instant Pot Ingredients

  • 1/2 cup unsweetened, non-dairy milk (120 ml)
  • 1/3 cup frozen corn kernels (45 g)
  • 4 teaspoons nutritional yeast
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper (about 10 turns)
  • 6 cups cauliflower florets (600 g)
  • 2 1/2 cups diced red skin potatoes (1-inch dice / no need to peel / 500 g)
  • 1 cup water (235 ml)

Stove Top Ingredients

  • 3/4 cup unsweetened, non-dairy milk (175 ml)
  • 1/3 cup frozen corn kernels (45 g)
  • 4 teaspoons nutritional yeast
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper (about 10 turns)
  • 2 1/2 cup diced red skin potatoes (1-inch dice / no need to peel / 500 g)
  • 6 cups water (1.4 L)
  • 6 cups cauliflower florets (600 g)

Instructions

Instant Pot Directions

  • Place the non-dairy milk, corn, nutritional yeast, salt, garlic powder, and black pepper in your blender. Stir with a spoon and set aside for now.
  • Place the cauliflower florets, diced potato, and water in the inner pot of your Instant Pot (IP) and lock the lid into place, making sure the nozzle is pointed in the sealing position. Set the timer for 3 minutes on Manual (or Pressure Cooking) mode. When the timer goes off, use the natural release method for 5 minutes and then manually release the remaining pressure. Drain the veggies, discard any remaining liquid, then transfer to a large mixing bowl. Set aside for now.
  • Blend the corn mixture that’s in your blender until it’s creamy and smooth. Transfer the blended mixture to a small saucepan and simmer for 5 minutes, over medium-low heat, stirring frequently so it doesn’t burn. Pour the mixture over the potatoes and cauliflower and mash with a potato masher or large fork until the veggies are well mashed and the corn mixture is thoroughly combined.
  • Add salt and pepper to taste and store in the fridge when completely cooled.

Stove Top Directions

  • Place the non-dairy milk, corn, nutritional yeast, salt, garlic powder, and black pepper in your blender. Stir with a spoon and set aside for now.
  • Place the diced potato and water in a large stockpot. Bring to a boil over high heat and boil for 5 minutes, uncovered. Add the cauliflower florets, reduce the heat, and simmer for an additional 15 minutes, until soft. Drain the veggies (discard the water) and transfer to a large mixing bowl. Set aside for now.
  • Blend the corn mixture that’s in your blender until it’s creamy and smooth. Transfer the blended mixture to a small saucepan and simmer, uncovered, for 5 minutes, over medium-low heat, stirring frequently so it doesn’t burn. Pour the hot mixture over the potatoes and cauliflower and mash with a potato masher or large fork until the veggies are well mashed and the corn mixture is thoroughly combined.
  • Add salt and pepper to taste and store in the fridge when completely cooled.