1lbpotatoesdiced, approximately 2 medium size russet potatoes
Optional Toppings
Cheese
Bacon
Chives
Instructions
Add olive oil to a large pot and heat over medium heat. Add in the onion and garlic. Stir and cook for about 3-5 minutes until soft.
Add in the cauliflower, chicken stock and salt. Bring to a boil and simmer for about 10 minutes, until the cauliflower is soft and easily mashed.
Using an immersion blender (or transferring over to a blender or food processor) blend until no lumps remain.
Add in the diced potato (I left the skin on one potato and peeled the other one. I like the rustic look and feel of the skins being left on. Completely a personal preference though).
Cover and allow to simmer for about 15 minutes until the potatoes are soft and tender.
Spoon into a bowl and top with any additional toppings you desire! Cheese and bacon are my favorite, but you could also do sour cream and green onion.
Video
Notes
This is a dairy free recipe. I just have mine topped with cheese, but it's definitely not required.