Creamy Mashed Potatoes and Cauliflower with Garlic
When you're looking for a healthy side dish recipe that tastes like healthy comfort food with less calories, 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!
Servings 6 servings
Calories 80kcal
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
- 3 pieces fresh herbs rosemary, thyme or parsley
- 2 tablespoon butter or vegan butter
- ¾ cup unsweetened plain almond milk or 2% milk
- salt and pepper to taste
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.1 lb Yukon Gold potatoes, 1 head cauliflower, 4 cloves garlic, 2 cups chicken broth, 2 cups water, 3 pieces fresh herbs
- 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.2 tablespoon butter, ¾ cup unsweetened plain almond milk
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 excess moisture before mashing.
- Reduce the amount of cauliflower from 50/50 to 25/75 cauliflower to potatoes for less cauliflower flavor and more potato flavor. For more cauliflower flavor increase cauliflower to 75/25 to potatoes.
- Use 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.
- To make ahead, peel and wash potatoes and cauliflower the day before. Soak the potatoes in water overnight to make them the next day.
- Freeze in a freezer-safe container for up to 3 months.
- Refrigerate leftovers in an airtight container for up to 3 days.
- To reheat, add 1 tablespoon or more of milk and reheat on the stovetop or in the microwave over medium heat until heated through.
Nutrition
Serving: 1serving | Calories: 80kcal | Carbohydrates: 17.6g | Protein: 3.1g | Fat: 0.3g