Add cubed potatoes to a pot and cover with water.

Boil until potatoes are softened.

Drain water and set aside.

Add cauliflower, cashews, and garlic to a pot of water and bring to a boil.

Cook for about eight minutes until softened. (If you use milk instead of cashews, do not add the milk in at this step).

Once softened, drain the cauliflower mix and add to a blender with salt, chicken-like seasoning, and nutritional yeast. If you did not use cashews, add the milk at this time.

Blend until smooth and creamy.

Mash potatoes until desired consistency is reached.

Add cauliflower mix from the blender to the potatoes and mix gently. If it is too thick, add unsweetened non-dairy milk until desired consistency is reached.