Creamy Cauliflower-Potato Mash with Almond Dukkah Sprinkle

1. Boil Potatoes

Begin by bringing a gallon of water to a boil in a large pot, adding 1 tablespoon of kosher salt to ensure even cooking. Once the water reaches a rapid boil, carefully add the thinly sliced Yukon gold potatoes. Let them cook for 15 to 20 minutes until they are soft enough to be easily pierced with a fork.

2. Warm Oat Milk

While the potatoes are cooking, warm your oat milk and set it aside.

3. Drain Potatoes

Once the potatoes are tender, drain them thoroughly using a colander, allowing them a few minutes to dry and release excess water. This step is crucial to achieving a creamy mash without it becoming watery.

4. Mash Potatoes

Return the drained potatoes to the pot and begin mashing them with a fork or a potato masher until they are smooth and free of large chunks. This mashed base will be the canvas for your creamy masterpiece.

5. Add Olive Oil and Oat Milk

Next, drizzle in 2 tablespoons of extra-virgin olive oil and pour in the warmed oat milk. Stir until the mixture is well combined, achieving a smooth and creamy texture.

6. Fold in Creamy Cauliflower

Now, fold in the prepared Creamy Cauliflower, blending it into the potato mixture until you have a homogeneous mixture. This step ensures that the flavors and textures meld beautifully, creating a velvety mash.

7. Season and Serve

Season the mash with additional salt and freshly ground black pepper to taste. Transfer the creamy cauliflower-potato mash to a serving dish. For the final touch, sprinkle the almond dukkah generously over the top and drizzle with a bit more extra-virgin olive oil.