Potato Cauliflower Mash
This delicious potato cauliflower mash is flavoured with buttery garlic goodness and makes a yummy alternative to traditional mashed potatoes. The perfect warm side dish for a family meal.
Why This Recipe Works
- Variety is the spice of life, this adds another veggie to the table at dinnertime.
- Easy to make and full of savoury flavor.
- A lighter alternative to mashed potatoes.
Ingredients you will need
- potatoes (agria, russet, Yukon gold)
- cauliflower
- salt
- butter
- garlic
- milk
- grated cheese
Ingredient Notes and Substitutes
- Potatoes (Agria, russet, Yukon gold): When it comes to delicious mashed potatoes it is all about the texture of the potatoes. You need a floury/fluffy textured potato, not a waxy potato.
- Butter: This can be substituted for olive oil if you would like your mash to be dairy-free.
- Milk: The milk is not essential, it is just used to loosen the mash if it is too dry. I often find it is not required. Any dairy-free milk can be used.
- Grated cheese: This can be substituted for vegan cheese or a little nutritional yeast if you would like this recipe to be gluten-free. You can use your favourite cheddar cheese or parmesan cheese.
Step-by-step instructions
Below are illustrated step-by-step instructions to make my Potato Cauliflower Mash recipe, if you prefer just the written instructions then head straight to the printable recipe card below.
Step one: Peel the potatoes and cut into pieces.
Step two: Remove the leaves from the cauliflower and roughly chop to remove the florets.
Step three: Place the potato pieces and cauliflower florets in a pot, then fill with water until the vegetables are just submerged. Bring to a boil and cook until the vegetables are tender (fork-tender, fork-mashable).
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Step four: While the potatoes and cauliflower are cooking heat a saucepan (large enough to hold the potatoes and cauliflower) over medium heat. Add the butter, and sauté the crushed garlic cloves until flavourful. Once sautéed turn off the heat.
Step five: Once the potatoes and cauliflower are cooked drain. Leave them to stand in the colander for a few minutes so as much water as possible evaporates.
Step six: Add the cauliflower and potato to the melted butter. Use a potato masher to mash the cauliflower and potato well. Slowly add the milk (if needed) until you have a smooth and creamy mash. Stir through the grated cheese and season with salt and pepper if needed.
Enjoy!
Top Tips & FAQs
Here is how you can make this cauliflower mashed potato perfectly every time!
- To speed up the cook time be sure to cut your potatoes a bit smaller than your cauliflower florets.
- As you are going to mash the potato and cauliflower anyway, it is fine to use a slightly limp head of cauliflower and to very roughly chop it, the florets do not need to be perfect.
- Many people choose mashed cauliflower over mashed potatoes as it is lower in carbs, I like to include it at a family meal because it adds a brassica to the table, and eating a range of veggies is great for our health.
- I love combining the two veggies, as straight cauliflower can get a little watery and straight potato can get a little gluggy (your mashed potatoes will never be gluey if they are mashed with cauliflower), a combo is perfect!
Potato Cauliflower Mash
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Ingredients
- 2 potatoes starchy (agria, russet, Yukon gold)
- 1 head cauliflower
- 2 teaspoons salt
- 4 tablespoons butter
- 2 cloves garlic
- ¼ cup milk
- 1 cup grated cheese
Instructions
- Peel the potatoes and cut into pieces.
- Remove the leaves from the cauliflower and roughly chop to remove the florets.
- Place the potato pieces and cauliflower florets in a pot, fill with water until the vegetables are just submerged. Bring to the boil and cook until the vegetables are tender (fork mashable).
- While the potatoes and cauliflower are cooking heat a saucepan (large enough to hold the potatoes and cauliflower) over medium heat. Add the butter, and sauté the garlic until flavourful. Once sautéed turn off the heat.
- Once the potatoes and cauliflower are cooked drain. Leave them to stand in the cauliflower for a few minutes so as much water as possible evaporates.
- Add the cauliflower and potato to the melted butter. Mash well. Slowly add the milk (if needed) until you have a smooth and creamy mash.
- Stir through the grated cheese.
- Serve
Notes
- To speed up the cook time be sure to cut your potatoes a bit smaller than your cauliflower florets.
- As you are going to mash the potato and cauliflower anyway, it is fine to use a slightly limp head of cauliflower and to very roughly chop it, the florets do not need to be perfect.
- Many people choose mashed cauliflower over mashed potatoes as it is lower in carbs, I like to include it at a family meal because it adds a brassica to the table, and eating a range of veggies is great for our health.
- I love combining the two veggies, as straight cauliflower can get a little watery and straight potato can get a little glugy (your mashed potatoes will never be gluey if they are mashed with cauliflower), a combo is perfect!
- Potatoes (Agria, russet, Yukon gold): When it comes to delicious mashed potatoes it is all about the texture of the potatoes. You need a floury/fluffy textured potato, not a waxy potato.
- Butter: This can be substituted for olive oil if you would like your mash to be dairy-free.
- Milk: The milk is not essential, it is just used to loosen the mash if it is too dry. I often find it is not required. Any dairy-free milk can be used.
- Grated cheese: This can be substituted for vegan cheese or a little nutritional yeast if you would like this recipe to be gluten-free. You can use your favourite cheddar cheese or parmesan cheese.
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