Adapted from Better Than Vegan by Chef Del (BenBella Books, 2013).
Author’s note: I confess, the main reason I make mashed potatoes is so they can serve as a vessel for good gravy. I’ve made some version of this potato topper for many years around the holidays, and this is my latest update. I eliminated the flour as a thickener and used puréed cauliflower to add that desired creaminess.
Copyright 2023 Center for Nutrition Studies. All rights reserved.