Easy Mashed Potatoes and Cauliflower Recipe
This potato and cauliflower mash is a delicious alternative to traditional mashed potatoes. It’s full of flavor and perfect for every day and your holiday meal. This delicious side dish has less carbs and does not take a long time to make. The whole family is sure to love it. Let’s dive into this mashed potatoes and cauliflower recipe.
Mashed Potatoes and Cauliflower
I love this recipe because it lightens mashed potatoes which oftentimes sit heavy in your stomach after eating. You can feel less self-conscious about eating mashed potatoes if you know it’s combined with something very healthy like cauliflower. Don’t feel too terrible about that second helping 😉
Here’s What You Need
- Potatoes – For best results use russet potatoes. These will give you a lighter texture and a flavorful end result. Yukon gold potatoes are also popular for mashed potatoes but we prefer to use a higher starch potato. Yukon gold potatoes will give a dense texture. If you are serving this at your Thanksgiving table, you definitely want lighter and not denser.
- Cauliflower – When pureed, cauliflower breaks down easily, resulting in a smooth puree. For that reason it works very well with mashed potatoes. It is also very high in vitamins and nutrients.
- Milk – I forgot to include it in the picture… oops 🙂 We use it to bring the consistency we desire for mashed potatoes. We don’t need to use heavy cream because the cauliflower puree contributes to the consistency.
- Butter – We add butter to bring a little richness that is common in mashed potatoes. Just a couple of tablespoons do the trick.
- Sour Cream – The tang from sour cream helps round out the flavors.
- Chives – This is optional but they do add a nice mild onion flavor.
- Salt – The salt is added to the water with the potatoes. It’s important to salt as we go so we don’t add as much at the end.
How to Make Mashed Potatoes and Cauliflower
Here’s how to make this flavor and simple mashed potatoes.
- Boil the potatoes – Pour enough water to just cover the potatoes, add salt, and bring to a boil. My recommendation would be cover the pan to speed up the process.
- Add the Cauliflower – Once the water has come to a boil, add the cauliflower florets. It’s okay if they are a little submerged in the water.
- Cover – Cover and cook. Check the cauliflower and potatoes after 15 minutes.
- Remove the Cauliflower – Drain the cooked cauliflower and put it in a blender.
- Cauliflower Puree – Add the drained cauliflower, warmed milk, melted butter, and sour cream to a blender. It’s essential to add everything hot (except the sour cream) to not to cool the mashed potatoes. Otherwise, you will have lukewarm mashed potatoes. Remember to replace the feeder cap on the lid with a clean dish towel. This is a precautionary measure when pureeing hot liquids.
- Blend – Blend until everything is thoroughly pureed. Taste for salt.
- Dry Potatoes – After the potatoes are drained, set the pan over medium heat to get rid of any excess moisture.
- Mash – Using a ricer or a masher, mash the potatoes until no lump remains.
- Add Cauliflower Puree – Once the potatoes are mashed, add the cauliflower puree and the chives. If your mixture has cooled down. Feel free to heat over medium-low heat.
- Mix and Serve – Stir until combined and taste for salt and pepper. Serve.
Can I Use This Equipment?
Hand Mixer – This is probably your best option after a ricer and potato masher. The hand mixer will provide more control over the food processor. The only precaution about using a hand mixer is to avoid overbeating the potatoes. They tend to get gummy after being overbeaten. Continually move the mixer and stop right before all is mixed.
Food processor – I don’t recommend using a food processor to puree the potatoes and cauliflower. It’s not the most efficient as you would have to keep scraping the potatoes and cauliflower to make contact with the blades.
Instant Pot – My only concern about using an instant pot is overcooking the potatoes and cauliflower. You need the potatoes to hold their shape when draining the water. Otherwise, it will slip through the sieve and down the drain. If you have success with this please let me know in the comments.
Handheld Immersion Blender – You can puree the cauliflower mixture with a immersion blender but don’t use it for potatoes.
Check out my recipe for Brown Gravy which goes perfectly with these Mashed Potatoes and Cauliflower. If you try this recipe please share in the comments.
All the best! – Jeffrey
Special Equipment
- Potato Ricer – OXO Good Grips 3-in-1 Adjustable Potato Ricer
- My favorite knife – WÜSTHOF Classic 8″ Chef’s Knife
Mashed Potatoes and Cauliflower
Ingredients
- 2 pounds russet potatoes cut into 1 inch pieces
- 1 head of cauliflower cut into florets
- 1 ½ tablespoons salt
- 2 tablespoons chives plus more for garnish
- 1 cup milk warmed
- 2 tablespoons butter melted
- 1/3 cup sour cream
- Salt
- black pepper
Instructions
- Add the potatoes to a pot and add enough cold water to barely cover the potatoes and add the salt. Place over high heat and cover.
- Reduce to medium heat once the water comes to a boil and place cauliflower florets on top of the potatoes. Simmer for 15 minutes. Poke the potatoes and cauliflower with a paring knife and if it easily penetrates remove from heat.
- Once the potatoes and cauliflower are cooked, remove the cauliflower and drain into a colander and shake to remove excess water. Place the cauliflower into a blender.
- Drain the potatoes into a colander and shake to remove excess water. Return to the pot.
- Add the warmed milk, melted butter, and sour cream to the blender. Remove the feeder cap and place a clean dish towel over the lid. Puree the mixture until smooth. Taste for salt and pepper.
- Set the pot with the potatoes over medium heat to remove any excess moisture from the potatoes. After 2 to 3 minutes, remove from heat.
- Using a ricer or potato masher, mash the potatoes until no lumps remain. Add the cauliflower mixture and chives and stir to combine with a spatula. Taste for salt.
- Transfer to a large bowl and serve immediately or keep hot in a heat-proof bowl set over simmering water.
