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50/50 Mashed Potatoes

Servings: 4

Recipe courtesy of Prescribe Nutrition


2 lbs Japanese sweet potatoes,
1 large head of cauliflower
2 Tbsp ghee
1 tsp sea salt
1 tsp pepper
1 garlic clove, minced
¼ cup full-fat coconut milk


  1. Fill a large saucepan with water and place over high heat.
  2. Cut the potatoes (2 lbs) into 1-inch chunks. Once the water is boiling, add the potatoes and cook for 8 minutes, uncovered.
  3. While the potatoes are cooking, remove the cauliflower leaves and chop cauliflower into bite-size florets. When the 8 minutes is up, add the cauliflower to the boiling water and cook for another 8 minutes, uncovered, until they are fork-tender.
  4. Drain the potatoes and cauliflower and return them to the saucepan. Add the ghee (2 Tbsp), salt (1 tsp), pepper (1 tsp) and garlic (1 clove) and mash the mixture with a potato masher until smooth.
  5. If you prefer a very smooth and silky consistency, use a handheld blender after you have mashed them down. If the mixture is dry, add ¼ cup of full-fat coconut milk and continue to blend until well incorporated.

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