This recipe is a staple in our house, as in once a week kind of staple. Before Whole 30 I made this mash with cream and butter but I think this pared back version is just as tasty.
- 1 head of cauliflower
- 1 small red potato
- 2 cloves garlic
- 1 leek, washed and trimmed
- 1 tablespoon ghee
- Salt and pepper to taste
Chop your cauliflower and leek. Make sure the skin is removed from your garlic but keep whole. Make sure your potato is clean also, we will be using it whole.
Fill a large stock pot 3/4 with fresh water. Add a pinch of salt and pepper. Add your veggies and bring to a boil. Continue to cook until the potato can easily be pierced with a fork.
Now the fun part, I use an emulsion stick blender to mash it all together. (Use what you have, even a fork can do the trick!). This recipe makes 4 servings and keeps for several days in an airtight container.