Cauliflower Mashed Potatoes w/ Spinach

From Whole Food American Favorites

Cauliflower Mashed Potatoes made with just cauliflower would not cut it with my very traditional standard American family. So I came up with this version which includes real potatoes.  It’s always a hit in my cooking classes and at family gatherings.  To simplify, you can leave out the spinach but it adds a beautiful touch!


10 oz. package frozen, chopped spinach

3 pounds Yukon Gold potatoes, cut in chunks

Florets from 2 heads cauliflower

4 cloves garlic, minced

1 cup raw unsalted cashews

Sea salt


Thaw frozen spinach. Press out as much water as possible in a strainer. Warm over medium heat. Boil potatoes until tender. Strain, set aside, and keep warm. (A crock pot works great for this!) Steam cauliflower florets and garlic until tender.  Blend 1/2 the cauliflower, garlic, and cashews until creamy. (You may need to do this in two batches.) Combine remaining cauliflower with potatoes and the blended cauliflower mixture. Mash with potato masher, beaters, or stick blender. Stir in warmed spinach. Salt to taste. Mix well, transfer to serving dish, and heat in oven if needed before serving.

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