2 to 3 pounds russet potatoes, washed, peeled, diced
2 whole cloves garlic
1 (13.5-ounce) coconut milk
2 tablespoons your favorite curry seasoning, divided
1 head cauliflower, cut into florets
Freshly ground black pepper
2 tablespoons chopped fresh cilantro (optional)
In a large nonreactive pot, combine potatoes and garlic with cold water, half can of coconut milk, and 1 tablespoon curry seasoning. Season generously with salt and bring to a boil. Cook until potatoes are fork tender, about 15 minutes. Shut potatoes off heat and add cauliflower; stir to submerge florets and let stand for 1 minute. Drain potatoes and cauliflower completely in a colander.
In the meantime, in a small saucepan, combine remaining coconut milk with remaining curry seasoning and bring to a gentle simmer over medium heat. Whisk milk break down clumps of curry. In a food processor or ricer, whip potatoes, garlic, and cauliflower until smooth and fluffy. Place the mash back into large pot and set on the stove. Stir in the warm curry-infused coconut milk very slowly until desired consistency, you may still have some leftover milk. Stir in 1 tablespoon fresh cilantro. Taste and adjust seasoning with salt and pepper. Serve potatoes in large bowl with more curry infused coconut milk and fresh cilantro on top.
Cook with soul. Eat with pleasure!