When you're looking for a healthy side dish recipe that tastes like healthy comfort food with less calories and less carbs, potato cauliflower mash is where it's at! Made with a 50/50 mix of Yukon gold potatoes and cauliflower florets, this easy weeknight side dish is a quick to make in the Instant Pot or stovetop in under 30 minutes!
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Mashed potatoes are one of those comfort foods that I sometimes just crave! However, in a never-ending quest to increase my veggie intake, I decided to marry potatoes with the blank canvas that is cauliflower - hello potato cauliflower mash!
This potato cauliflower mash works so well in hidden veggie dishes because of its color and mild flavor. When adding it to mashed potatoes you can lower the calories, increase the veggies and decrease the carbs, without sacrificing that creamy texture and delicious flavor!
I love to serve this potato cauliflower mash alongside a main dish like air fryer turkey breast, meatloaf or meatballs.
Why You'll Love This Recipe
- Easy to make side dish for any weeknight meal! This recipe can be made in the Instant Pot without a steamer basket or on the stove top. You can make this without a food processor or using a blender or Thermomix- I was able to use a potato masher to achieve creamy results.
- Fits a variety of dietary restrictions. Potato cauliflower mash is a healthy and naturally gluten free that can be made Whole30, vegan and dairy free. It's a lighter version of mashed potatoes and is made without cream cheese, half and half or heavy cream.
- Great hidden recipe veggie for picky eaters. Looking to get more veggies into your picky eating toddler or kid? Cauliflower is a great veggie to hide in mashed potatoes because of its color and milk flavor. It's also a great first baby-led weaning recipe for baby to try.
- Great for holidays or any day. Fancy enough for holidays like Thanksgiving, Easter and Christmas and simple enough for the everyday easy weeknight meal!
Ingredients & Substitutions
Here are the ingredients you need to make this recipe. Reference the recipe card at the bottom for exact measurements and the notes below for substitution ideas.
- Potatoes: Yukon gold potatoes are my top recommendation for making any mashed potatoes. I've also tried red potatoes and they work well too. I have not tried using canned yams, sweet potatoes, carrots, leeks or parsnips, however I believe that those veggies also.
- Cauliflower: The easy way is to purchase pre-cut and pre-washed florets. You can also use frozen, however, frozen does tend to add more water content. This may result in the potato cauliflower mash being more watery and not as thick. If you are using frozen be sure to remove all excess moisture prior to mashing. Broccoli is also an excellent substitution you may want to try.
- Fresh herbs: I used thyme and rosemary because that is what I had on hand. Parsley is also a great option. Dried herbs may be used if fresh are not available.
- Butter: I used Kerrygold butter. To make this recipe vegan, use vegan butter like Earth's Balance. I have not tried making it without butter.
- Chicken broth: You can substitute water, however the broth really does give it a great flavor. Vegetable broth may be substituted to make the recipe vegan or vegetarian.
- Almond Milk: Unsweetened plain almond milk will make this potato cauliflower mash without dairy. You can use regular 2% or whole milk if you prefer. You may substitute chicken or vegetable broth to make without milk, however they result will likely be less thick and creamy.
- Garlic: Garlic is optional but I love how it really elevates the flavor of this recipe. Boiling garlic with the potatoes on the stove top enables it to be mashed right with the other veggies.
How to Make This Recipe
This is a step-by-step walkthrough of how to cook this recipe. The recipe card at the bottom shows the exact cook time and temperatures.
Stovetop Directions
- Place cleaned potatoes, peeled garlic and cauliflower florets into a large stock pot. Cover with 2 cups of water and 2 cups of chicken broth. Place fresh herbs on top and season with a generous helping of salt.
- Bring liquid to a boil and then reduce heat to simmer for about 20 minutes or until potatoes and cauliflower are fork tender.
- Drain in a colander and discard fresh herb stems.
- Return mixture to the pot and add in milk, butter and salt/pepper to taste. Use a potato masher to mash until desired consistency.
Instant Pot Directions
- Place cleaned potatoes, peeled garlic and florets into Instant Pot pot. Cover with 2 cups of water and 2 cups of chicken broth. Place fresh herbs on top and season with a generous helping of salt.
- Pressure cook on manual for 10 minutes then do a quick release.
- Drain in a colander and discard fresh herb stems.
- Return mixture to the pot and add in milk, butter and salt/pepper to taste. Use a potato masher to mash until desired consistency.
Expert Tips
- If using frozen be sure to drain cauliflower of moisture before mashing.
- For less cauliflower flavor and more potato flavor reduce amount of cauliflower from 50/50 to 25/75 cauliflower to potatoes. For more cauliflower flavor (and less calories) increase cauliflower to 75/25 to potatoes.
- I highly recommend using the Instant Pot method for the smoothest texture in this potato cauliflower mash. If you or your family has texture issues the Instant Pot cooking method produced a smoother result for me.
- For a cheesy flavor add gorgonzola or Parmesan cheese to the dish once you are mashing it.
- Make Ahead: Potatoes and cauliflower may be peeled and washed the day before. Soak potatoes in water overnight if making the next day.
- Freezer: May be stored in a freezer safe container for up to 3 months.
- Storage: Store leftover potato cauliflower mash in an airtight container for up to 3 days in the refrigerator.
- Reheating: Add 1 tablespoon or more of almond milk and reheat on the stovetop or in the microwave over medium heat until heated through.
FAQs
It is very easy to mash both together for a consistent texture once they are both cooked. Once fork tender you can use a potato masher to combine them to a smooth result.
Nutritionally mashed potatoes and mashed cauliflower have different benefits. Cauliflower has several great benefits like fiber and nutrients according to Healthline while potato benefits are many according to WebMD.
The 50/50 ratio is the best ratio to make sure that the recipe is thick, not watery and has a balanced flavor. To make thicker you can use more potatoes. Frozen cauliflower can tend to be water, therefore if you are using it, be sure to remove any excess moisture.
If you didn't know that there were veggies in the potato cauliflower mash, you would think you were eating regular mashed potatoes! The flavor and consistency of mashed potatoes is on the forefront making the taste and texture of cauliflower nearly non-existent.
Related Recipes
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Potato Cauliflower Mash
Equipment
Ingredients
- 1 lb Yukon Gold potatoes washed, peeled & cut into 1-inch cubes
- 1 head cauliflower washed and cut into florets
- 4 cloves garlic peeled
- 2 cups chicken broth
- 2 cups water
- fresh herbs rosemary, thyme or parsley
- 2 tablespoon butter vegan butter may be used
- ¾ cup unsweetened plain almond milk 2% milk may be used
Instructions
Stovetop Instructions
- Place cleaned potatoes, peeled garlic and cauliflower florets into a large stock pot. Cover with 2 cups of water and 2 cups of chicken broth. Place fresh herbs on top and season with a generous helping of salt.
- Bring liquid to a boil and then reduce heat to simmer for about 20 minutes or until potatoes and cauliflower are fork tender.
- Drain in a colander and discard fresh herb stems.
- Return potato/cauliflower mixture to the pot and add in milk, butter and salt/pepper to taste. Use a potato masher to mash until desired consistency.
Instant Pot Instructions
- Place cleaned potatoes, peeled garlic and cauliflower florets into Instant Pot pot. Cover with 2 cups of water and 2 cups of chicken broth. Place fresh herbs on top and season with a generous helping of salt.
- Pressure cook on manual for 10 minutes then do a quick release.
- Drain in a colander and discard fresh herb stems.
- Return potato/cauliflower mixture to the pot and add in milk, butter and salt/pepper to taste. Use a potato masher to mash until desired consistency.
Notes
- If using frozen be sure to drain cauliflower of moisture before mashing.
- For less cauliflower flavor and more potato flavor reduce amount of cauliflower from 50/50 to 25/75 cauliflower to potatoes. For more cauliflower flavor (and less calories) increase cauliflower to 75/25 to potatoes.
- I highly recommend using the Instant Pot method for the smoothest texture. If you or your family has texture issues the Instant Pot cooking method produced a smoother result for me.
- For a cheesy flavor add gorgonzola or Parmesan cheese to the dish once you are mashing it.
- Make Ahead: Potatoes and cauliflower may be peeled and washed the day before. Soak potatoes in water overnight if making the next day.
- Freezer: May be stored in a freezer safe container for up to 3 months.
- Storage: Store leftovers in an airtight container for up to 3 days in the refrigerator.
- Reheating: Add 1 tablespoon or more of almond milk and reheat on the stovetop or in the microwave over medium heat until heated through.
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