Sweet potato cauliflower mash

Imagine KFC, but non-toxic & dairy-free

There was a time when I would wake up, make coffee, and then make mashed potatoes. Sure, it was slightly stoner behavior… I lived alone and if I wanted to be high as hell eating mashed potatoes at 10 am in my underwear, then so be it. This recipe has evolved since those Beachwood Canyon days (yes, the same era when “Skillet nachos” became a thing). It’s been heavily influenced by my 2023 wedding diet and my 2025 campaign to not have love handles. This is part 1 of 3 to a meal I make on repeat— one that many of you have asked me about. The meal in its entirety: 1. sweet potato cauliflower mash, 2. crispy skin salmon & simple greens, and 3. chimichurri. Part two: Salmon and greens coming to you next Sunday!

SWEET POTATO CAULIFLOWER MASH (SERVES 2)

• 1 LB japanese sweet potato (peeled and cut into 2-3 inch pieces)

• 1 LB cauliflower (cut into 2-3 inch florets)

• 1/2 CUP chicken broth (separated into 1/4 cup increments)

• 1/2-3/4 TSP salt (to taste)

• 4-5 cracks of black pepper (to taste)

ADDITIONAL TOPPINGS

• Freshly grated horseradish

• Finely chopped chives

• Drizzle of good olive oil

Fill a large pot with water and salt it (like you would pasta water), bring to a boil.

Clean, peel and cut the sweet potato and cauliflower into similar sized pieces (for even cooking).

Once the water has reached a rolling boil, add the sweet potato and cauliflower. Cook until tender (about 8-10 minutes).¹

Transfer the cooked cauliflower and sweet potato into separate bowls and set aside.

Place the food mill on top of a 4.5 quart dutch oven (or whatever medium-sized pot you have). Run the sweet potato through the food mill.

Transfer the cauliflower into a blender along with 1/4 cup of chicken broth. You just need enough liquid to get the blender going, but feel free to add a little more broth if you need. Blend on medium until you have a smooth, apple sauce-like consistency.²

Transfer the cauliflower purée to the dutch oven with the milled sweet potato. Mix well to combine on low heat.

If your potato consistency is too thick, add more chicken stock. If your mixture is too loose, you can slowly cook out the moisture on medium-low heat. Stir often using a rubber spatula and don’t forget to scrape the bottom!³

Season with 1/2-3/4 TSP salt and 4-5 cracks of black pepper (to taste).

1. You should be able to spear the potato/cauliflower easily with a fork or skewer.

2. If you don’t have a Vitamix or if your blender is shit, run this mixture through a mesh sieve to filter any fibrous bits.

3. I would use a rubber spatula for this. I LOVE this set from All-Clad.