Cauliflower Mashed Potatoes

🕒 Prep: 15 min
🔥 Cook: 30 min
🍽 Serves: 4
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If you're looking to elevate your side dish game, this Cauliflower Mashed Potatoes recipe is a must-try. It's a lighter, more nutritious twist on traditional mashed potatoes, combining the creamy texture of potatoes with the subtle, nutty flavor of cauliflower.

Ingredients for Cauliflower Mashed Potatoes

The star of the show is the humble cauliflower, which adds a lovely texture and a subtle flavor that pairs well with other ingredients. The russet potatoes provide the creamy, familiar base that makes this dish comforting. Garlic is sautéed in unsalted butter to infuse a fragrant, savory note. A splash of milk helps achieve that smooth, silky consistency, while Parmesan cheese adds a salty, umami-rich depth. Finally, fresh chives and parsley bring a bright, herbaceous freshness to the dish.

Tips & Tricks

  • For a smoother texture, use an immersion blender instead of a potato masher.
  • Drain the cauliflower and potatoes thoroughly to prevent the mash from becoming too watery.
  • If you like a stronger cheese flavor, consider adding extra Parmesan or a dash of cheddar.

Serving Suggestions

This dish pairs wonderfully with roasted chicken or grilled fish. It also makes a hearty side for a holiday meal. For a vegetarian option, serve it alongside a hearty lentil stew or a fresh green salad.

Frequently Asked Questions

Can I use a different type of potato?
Yes, Yukon Gold potatoes work well and add a buttery texture.
Can I make this recipe vegan?
Absolutely! Substitute the butter with vegan butter, use almond or soy milk instead of regular milk, and nutritional yeast in place of Parmesan.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of milk if needed.

Cauliflower Mashed Potatoes Recipe Walkthrough

Start by bringing a large pot of salted water to a boil—salting your water is key here, it flavors the potatoes and cauliflower right from the start. Add the cauliflower florets and potato cubes to the boiling water. Cook them together until they're both tender when pierced with a fork, about 15 minutes should do it.

Once tender, drain them well and return them to the pot. This step is crucial—any excess water left can make your mash watery, so let them steam off for a minute to dry out a bit.

In a small saucepan, melt the butter over medium heat and toss in the minced garlic. Sauté for about a minute until it's fragrant but be careful not to brown it; you want a mellow garlic flavor, not an overpowering one.

Pour this aromatic garlic butter into the pot with the drained veggies. Add in the milk and Parmesan cheese, which will start to melt and mix into everything beautifully.

Now, use a potato masher or an immersion blender to mash everything together until smooth and creamy. Season with salt and pepper to your taste, and feel free to go heavy on the pepper if you like a bit of a kick.

Finally, stir in the chopped chives and parsley. These herbs not only add a pop of color but also a fresh flavor that complements the creamy mash beautifully.

Why You'll Love This Recipe

  • A healthier, low-carb alternative to classic mashed potatoes.
  • Rich in flavor thanks to the addition of garlic and Parmesan.
  • Quick and easy to prepare, perfect for busy weeknight dinners.
  • A great way to sneak more veggies into your meals without sacrificing taste.

Ingredients

1 large head of cauliflower
2 large russet potatoes, peeled and cubed
3 cloves garlic, minced
2 tablespoons unsalted butter
1/4 cup milk
1/4 cup Parmesan cheese, grated
Salt and pepper to taste
2 tablespoons fresh chives, chopped
1 tablespoon fresh parsley, chopped

Step-by-step Instructions

1. Bring a large pot of salted water to a boil. Add the cauliflower florets and potato cubes, cooking until both are tender, about 15 minutes.
2. Drain the cauliflower and potatoes well, then return them to the pot.
3. In a small saucepan, melt the butter over medium heat and add minced garlic. Sauté until fragrant, about 1 minute.
4. Add the melted garlic butter to the cauliflower and potatoes.
5. Pour in the milk and add the Parmesan cheese.
6. Use a potato masher or an immersion blender to mash the mixture until smooth and creamy.
7. Season with salt and pepper to taste.
8. Stir in the chopped chives and parsley.
9. Serve warm, garnished with additional herbs if desired.

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