Mashed Pocaulies (Vegan)

This is our answer to mashed potatoes while on the Elimination Diet. Mashed potatoes need butter and milk to be creamy and yummy, in my opinion, and we can have neither right now. The cauliflower mixed in makes them less pasty and more smooth. Even if you don't like cauliflower, it will not bother you in this dish.

5 lbs. red potatoes (more or less)
1 head cauliflower
2 Tbsp. ghee or tahini (according to vegan convictions)

Salt

White pepper

1) Bring two pots of water to boil, salted.

2) In the meantime, scrub and quarter red potatoes. Set aside.

3) Wash cauliflower head, cut into several medium "florettes," and set aside.

4) When water is boiling, place potatoes into one pot of boiling, salted water, and place the cauliflower into the other. Cook until tender.

5) Drain potatoes, reserving some of the starchy cooking liquid in a measuring cup for thinning. Coarsely mash the potatoes with the ghee or tahini, using a potato masher, to desired consistency.

6) Drain cauliflower and process in Cuisinart until smooth.

7) Combine the potatoes and cauliflower. Thin with reserved starchy water, if necessary. Season with salt and white pepper.

8) Serve up into a large bowl.