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.
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Why You'll Love This Recipe:
- This cauliflower potato mash recipe uses equal quantities of cauliflower and potato making it taste better than mashed cauliflower and lighter than regular mashed potatoes.
- There is a subtle flavour of cauliflower but, it’s not overpowering.
- It’s not as creamy or as smooth as you would get with traditional mashed potatoes, it has more of a fine grainy texture and is delicious.
- It’s a guilt free low cab 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.
Ingredients In This Recipe
The printable recipe further down the page has the complete list of ingredients, including quantities and step-by-step instructions.
Cauliflower – select a cauliflower that is firm and white and cut out any discolored 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 the butter will enhance the flavors of this dish and adds richness to it. To make this recipe vegan use plant-based butter or a little olive oil.
Milk – will add a creaminess to the dish without adding extra fat as cream would. To make this vegan replace the milk with plant-based milk such as almond milk.
Stock Powder – we like to add the chicken stock powder to cauliflower potato mash it gives it additional flavor and seasoning. Use 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. Cutting the potato into small cubes 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 high heat, reduce the heat to medium/high and cook until the potatoes are tender.
The potatoes are done when a fork can pass through 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 florets until very tender.
- Tip: 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 fork-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 fresh ground black 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.
Variations
Leave the skins on the potatoes – don’t feel like peeling the potatoes you can leave the skins on, just give them a good scrub before cutting and cooking.
Make garlic mashed potatoes and cauliflower - depending on how strong a garlic flavor you like using either a whole head or half of the roasted garlic.
To roast garlic:
- Heat the oven to 200°C (400°F)
- Keep the head of garlic whole and remove most of the papery outer layer.
- Trim about ½ cm (¼ inch) from the top of the garlic head to expose the garlic.
- Place on a piece of baking paper and drizzle over a little olive oil.
- Wrap in the foil and roast for about 20 - 40 minutes (depending on the size of the garlic) or until done. The garlic is done when it is soft and golden.
- Remove the garlic from the foil, cool slightly then press the bottom of the head to push out the garlic.
Note: You will need to roast the garlic at least 60 minutes before your start making the mashed potatoes cauliflower recipe. This is because of the long roasting time and you want it ready when you start making the cauliflower potato mash recipe.
Flavor it with rosemary – add a sprig of rosemary to the water when cooking the potatoes. When the potatoes are done discard the rosemary.
Cook the potatoes in stock – For added flavor cook the potatoes in chicken or vegetable stock to make it vegetarian.
Make it creamy – replace the milk with fresh cream or sour cream.
Make it smooth and creamy – if you love mashed potatoes that are smooth and creamy, rather than mash it with a potato masher use a food processor.
Serving Suggestions
What to Serve with Cauliflower Potato Mash? You could serve it with:
Frequently Asked Questions
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.
Although you can make mashed cauliflower the same as mashed potatoes it will always taste like cauliflower.
More Veggie Recipes
- Black bean and corn salsa
- Zucchini and carrot slice
- Pickled carrot
- Pickled pink onion
- Browse all vegetable recipes
If you tried this cauliflower potato mash recipe, please come back and leave a comment below, because I'd love to know how it went.
Recipe
Cauliflower Potato Mash Recipe
EQUIPMENT
- Kitchen scales
- Vegetable peeler
- large saucepan
- Steamer
- potato masher
INGREDIENTS
- 350 grams (12.34 ounces) cauliflower
- 350 grams (12.34 ounces) potatoes
- 30 grams (1.05 ounces) 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
- ½ cup milk can use a plant based milk to make it vegan
- salt and pepper
INSTRUCTIONS
- 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.
Notes
- 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.
- Leave the skins on the potatoes – don’t feel like peeling the potatoes you can leave the skins on, just give them a good scrub before cutting and cooking.
- Make garlic mashed potatoes and cauliflower - depending on how strong a garlic flavour you like use either a whole head or half of roasted garlic.
- Heat the oven to 200°C (400°F)
- Keep the head of garlic whole and remove most of the papery outer layer.
- Trim about ½ cm (¼ inch) from the top of the garlic head to expose the garlic.
- Place on a piece of baking paper and drizzle over a little olive oil.
- Wrap in the foil and roast for about 20 - 40 minutes (depending on the size of the garlic) or until done. The garlic is done when it is soft and golden.
- Remove the garlic from the foil, cool slightly then press the bottom of the head to push out the garlic.
- Flavour it with rosemary – add a sprig of rosemary to the water when cooking the potatoes. When the potatoes are done discard the rosemary.
- Cook the potatoes in stock – For added flavour cook the potatoes in chicken or vegetable stock to make it vegetarian.
- Make it creamy – replace the milk with fresh cream or sour cream.
- Make it smooth and creamy – if you love mashed potatoes that are smooth and creamy, rather than mash it with a potato masher use a food processor.
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