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A close up of cauliflower potato mash in a black bowl.

Cauliflower Potato Mash Recipe

Harriet
An easy cauliflower potato mash recipe. Quick to make it’s easy enough to make during busy weeknights. Or, serve it as a light and healthy side dish for big family dinners during Easter, Halloween, Thanksgiving or Christmas.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Sides
Cuisine Western
Servings 4 servings
Calories 163 kcal

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

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.
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Makes about 750 grams (26.45 ounces) cauliflower potato mash.
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RECIPE 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 flavour you like use either a whole head or half of roasted garlic.
To roast garlic:
  1. Heat the oven to 200°C (400°F)
  2. Keep the head of garlic whole and remove most of the papery outer layer.
  3. Trim about ½ cm (¼ inch) from the top of the garlic head to expose the garlic.
  4. Place on a piece of baking paper and drizzle over a little olive oil.
  5. 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.
  6. 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 mash.
  • 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.
 

Nutrition

Serving: 1x 187 gram (6.59 ounce) servingCalories: 163kcalCarbohydrates: 21gProtein: 5gFat: 7gSaturated Fat: 5gCholesterol: 19mgSodium: 218mgPotassium: 671mgFiber: 4gSugar: 4gVitamin A: 238IUVitamin C: 59mgCalcium: 65mgIron: 1mg
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