Make this cauliflower potato mash recipe for a light and healthy alternative to the usual mashed potatoes. It has the same creaminess and has less carbs than mashed potatoes.
About This Recipe
- This cauliflower potato mash recipe uses equal quantities of cauliflower and potato making it taste better than mashed cauliflower and lighter than mashed potatoes.
- There is a subtle flavour of cauliflower but, it’s not overpowering.
- It’s not as creamy or as smooth as you can make mashed potatoes, it has more of a fine grainy texture.
- It’s a guilt free side dish that can be served at a Christmas dinner or any other special occasion.
- It’s gluten free and with a few food swaps can be made vegetarian or vegan.
Cauliflower – select a cauliflower that is firm and white and cut out any discoloured patches it may have.
Potatoes – the potatoes can be peeled or have the skins left on. If you are leaving the skins on give them a good scrub before using.
Butter – the fat from butter will enhance the flavours of this dish and adds a richness to it. To make this recipe vegan use a plant-based butter.
Milk – will add a creaminess to the dish without adding extra fat like cream would. To make this vegan replace the milk with a plant-based milk such as almond milk.
Stock Powder – we like to add chicken stock powder to cauliflower potato mash it gives it additional flavour and seasoning. Use a vegetable stock powder for a vegetarian or vegan diet.
Step by Step Instructions
Step 1 – Peel the potatoes or leave the skin on. If leaving the skin on the potatoes give them a good scrub before cutting.
Cut the potato into even sized cubes about 3cm (1 inch) in size. By cutting the potato into small cubes it will help to speed up the cooking process.
Step 2 – Place the potatoes in a large pot, then fill with enough cold water to cover the potatoes by 2 cm.
Bring to the boil over a high heat, reduce the heat to medium/high and cook until the potatoes are tender.
The potatoes are done when a fork can pass though the potato with no resistance and it should just slide off.
Note: Don’t overcook the potatoes to the point where they start to break up because, this will make them watery and this is not good for making mashed potatoes.
Step 3 – While the potatoes are cooking cook the cauliflower.
Cut the cauliflower into small pieces, steam or microwave the cauliflower until very tender.
Don’t boil the cauliflower for this recipe because, if the cauliflower is not drained well before mashing, you could end up with a very sloppy cauliflower potato mash.
Step 4 – After the potatoes are tender, drain the water and return the potatoes back to the pot along with the cooked cauliflower.
Step 5 – Add the stock powder and butter.
Step 6 – Use a potato masher to quickly mash and mix the stock and butter through the cauliflower and potatoes.
Step 7 – Pour in a little milk and mash into the mixture.
Step 8 – Keep adding and mixing in the milk a little at a time until you get the consistency you like. Taste for seasoning and if needed a little more stock powder or salt and pepper.
You may find that you may not use all the milk or may need a little more. How much you use will depend on the type of potato used and the water content of the cooked potatoes and cauliflower.
Tips And Frequently Asked Questions
How to thicken up cauliflower mashed potatoes?
If you find that there is too much moisture in the cauliflower mashed potatoes and it is sloppy, you could do one of two things:
1. The mash could be thickened with 1-2 tablespoons of instant mashed potatoes or just enough to stop it from being to runny.
2. Use heat to evaporate the excess moisture. Place the mashed potatoes in a larger saucepan and heat uncovered over a medium/low flame. Constantly stir to avoid burning and cook until it reduces and becomes thicker.
What to Serve with Cauliflower Potato Mash?
- 3 Ingredient crock pot pork chops
- Green beans in tomato sauce
- Slow cooker balsamic beef
- Salisbury steak – by bellyfull.net
Cauliflower Potato Mash Recipe
- Kitchen scales
- Vegetable peeler
- large saucepan
- potato masher
- 350 grams cauliflower
- 350 grams potatoes
- 30 grams butter can use a plant based butter to make it vegan
- 1 teaspoon chicken stock powder or to taste, use vegetable stock to make it vegetarian/vegan
- 125 grams milk can use a plant based milk to make it vegan
- salt and pepper
- Peel the potatoes and cut into 3 cm cubes.
- Place the potatoes in a large pot, then fill with enough cold water to cover the potatoes by 2 cm.Bring to the boil over a high heat, reduce the heat to medium/high and cook until the potatoes are tender. The potatoes are done when a fork can pass though the potato with no resistance and it should just slide off. When done drain the potatoes and return to the dry pot.
- While the potatoes are cooking. Cut the cauliflower into small pieces, steam or microwave the cauliflower until very tender.
- Add the cauliflower to the pot with the drained potatoes. Add the butter, chicken stock powder and add the milk, then mash with a potato masher. Mash until you get a texture you like, taste for seasoning and adjust to taste.
- The mash could be thickened with 1-2 tablespoons of instant mashed potatoes or just enough to stop it from being to runny.
- Use heat to evaporate the excess moisture. Place the mashed potatoes in a larger saucepan and heat uncovered over a medium/low flame. Constantly stir to avoid burning and cook until it reduces and becomes thicker.
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More Delicious Vegetable Recipes To Try
- Black bean and corn salad
- Easy marinara sauce
- Pumpkin salad with halloumi cheese
- Potato salad with Greek yogurt
- Browse all vegetable recipes
Pocket Food Facts
Did You Know?
Almond milk is made by blending almonds with water and then strained to remove the solids.