1.4 kilograms large russet potatoes, peeled and quartered (about 5 large potatoes)
1 medium head cauliflower (about 2 pounds/900 g), cored and cut into large chunks
3 cloves garlic
1/2 teaspoon (2 milliliters) salt
1/4 to 1/2 teaspoon (1 to 2 milliliters) pepper
1/2 cup (125 milliliters) vegan butter, melted
1/4 cup (60 milliliters) nutritional yeast
1/4 to 1/3 cup (60 to 75 milliliters) cashew cream
Place the potatoes, cauliflower, and garlic in a large pot of salted water (enough to cover the veggies) and bring to a boil. Reduce the heat and simmer until the potatoes are fork-tender.
Drain the vegetables in a colander, return them to the pot, add the salt and pepper, and mash with a potato masher. Add the vegan butter, nutritional yeast, and 1/4 cup (60 milliliters) of the cashew cream and stir until combined. Add more cashew cream if needed for desired consistency. Season with more salt and pepper, if desired, and serve.