These Cauliflower Mashed Potatoes with Truffle Oil are a special treat when you’re looking to dress up your mashed potatoes. Cauliflower is the secret ingredient to making these a little bit healthier.
I made these special Cauliflower Mashed Potatoes with Truffle Oil for Easter this past weekend, and it was such a treat. Using truffle oil is definitely a trick since almost anything tastes good with it. I had a bottle leftover from the holidays that I’d bought from Costco’s, but you can find small bottles of this specialty item at Home Goods for a discount.
I’ve been mixing cauliflower and potatoes together for mashed potatoes to make them healthier – think of it as two vegetables in one. I know some people use 100% cauliflower and call it mashed potatoes, but I find the consistency lacks the starchiness that people expect when they take a bite of mashed potatoes. You don’t need a lot of potato to get the right consistency, but I’m all about making sure my kids eating healthy, while loving every bite.
I use a little butter from grass-fed cows, which is supposed to contain the X Factor according to Dr. Weston Price (now believed to be vitamin K2). According to the Weston A Price Foundation, “Vitamin K2 is important for the utilization of minerals, protects against tooth decay, supports growth and development, is involved in normal reproduction, protects against calcification of the arteries leading to heart disease, and is a major component of the brain.”
Today, I’m participating in Food Network’s Sensational Sides event. Please be sure to check out what my fellow foodie friends made:
Napa Farmhouse 1885: Broccoli, Leek and Sweet Potato Mash
Red or Green: Spicy Fava Bean Mash
Weelicious: Vegan Whipped Coconut Sweet Potatoes
Cooking With Elise: Brown Sugar and Spice Banana Bread
Devour: 5 Fresh Takes on Hummus
Virtually Homemade: Smashed Cauliflower Gratin with Goat Cheese
Domesticate Me: Chipotle Mashed Sweet Potatoes with Pomegranate-Pistachio Guacamole
Bacon and Souffle: The Best and Smoothest Hummus
The Sensitive Epicure: Trinxat (Pan-Fried Mashed Potato Cake with Swiss Chard)
FN Dish: More to Mash (Side Dish Recipes)
- 1 head organic cauliflower. trimmed, cut into florets
- 5 Yukon gold potatoes, peeled, cut into ½" slices
- ½ cup organic low-fat milk
- 2 tablespoons pastured organic butter
- sea salt and freshly ground black pepper
- 1 tablespoon white truffle oil
- Bring large pot of water to boil. Add cauliflower and potatoes; cook 15 minutes or until tender. Drain well. Place in mixing bowl and add milk and butter; beat until smooth. Season with salt and pepper. Drizzle in white truffle oil.