Potato and Cauliflower Mash

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…

Serves 6-8


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!

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