Potato Cauliflower Mash
By Chef Eduardo Garcia
A creamy and rich version of a timeless classic. The addition of cauliflower makes the mash a touch lighter than usual and the addition of Avocado Oil adds a buttery rich feel without the addition of animal based fats if that’s your thing…
1 - 2 - Large Russet Potatoes, peeled and cut into 5 large slices, about 4 cups cut up.
1 - Small Head of Cauliflower, florets removed from the stem
¼ Cup - Montana Mex Extra Virgin Avocado Oil
2-3 tsp - Montana Mex Jalapeno Seasoning
In a med stock pot, simmer potato and cauliflower for 20-30 minutes until tender and completely cooked through. Strain in a sieve and then add back to the pot. Add Montana Mex Avocado Oil and Montana Mex Jalapeno seasoning. Mash with a hand masher, spoon, fork etc until the mash is as smooth as you like it. Enjoy!