Everyone has a favorite dish at Thanksgiving, right? Mine was and always will be mashed potatoes. When I was younger my family would make an entire extra mixing bowl of potatoes just for me because I LOVED MASHED POTATOES!! If you love mashed potatoes but also love cauliflower and truffle, then my guess is you’ll love these bad boys.


1 large head cauliflower – stem removed & cut into medium sized pieces
3 yukon potatoes – peeled & cut into medium sized pieces
6 sprigs thyme – tied together
sea salt (large pinch) – for boiling
extra virgin olive oil (drizzle) – for boiling
6 Tbsp Earth Balance butter (soy free)
2.5 tsp truffle salt
3/4 tsp pepper
1/2 tsp apple cider vinegar


Place the cauliflower, potatoes, thyme, sea salt, and olive oil in a large pot. Fill with water about 1-2 inches above ingredients and bring to a boil. Cook until easily pierceable with a fork. Drain ingredients, remove thyme, and transfer to a large mixing bowl (or mash in the pot). Add Earth Balance butter, truffle salt, pepper, and apple cider vinegar. Mash with a hand masher or mix with a hand mixer until fluffy.


– If you prefer not to spend the money on truffle salt (it can be a bit pricey) or if you dislike the taste of truffle all together, the truffle salt can easily be replaced with coarse ground sea salt.
– Starchy ingredients call for quite a bit of salt. Depending on the size of your cauliflower and potatoes, you may need to add a little bit more truffle salt or some coarse ground sea salt. You do you!