I consider it a double win if I’m able to make a dish that increases the quantity of vegetables I eat, and those same vegetables elevate other ingredients to new flavor heights.  Such is the case in this recipe for cauliflower mashed potatoes.  I know mashed potatoes on their own are hard to beat, and I had low expectations when I first tried this dish, but man was I pleasantly surprised when the combination of the two came out so perfectly.  In the recipe video, you’ll see how easy they are to make, and I think they are a really interesting, really tasty, twist on a well-known classic.  Hope you enjoy!!

Recipe Overview & Keys to Success

To make sure the dish is great, be aware of these few things:

  1. The cauliflower and potatoes will cook in different amounts of time; while I cook them together, I start them at different times.  No problem if you want to cook separately.
  2. When it comes to pureeing….less is more.  You want everything to come together in a smooth consistency, but if you mix for too long the potatoes may become gummy; so pulse everything together and check the progress frequently
  3. Make sure you season well with salt and pepper (potatoes need a good amount of both)

Ingredients for Cauliflower Mashed Potatoes (for 2)

  • 1 large russet potato
  • 5 – 6 tablespoons of butter
  • 1/3 cup of heavy cream (or milk if preferred)
  • 1/2 cup loosely packed cauliflower florets
  • Salt & pepper

Cauliflower Mashed Potatoes

  • Peel and wash the potato
  • Cut the potatoes into pieces (about 2 x 2 inches) put them in room temperature water and start boiling them
  • While the potatoes cook, break down the cauliflower
  • When the potatoes just start to become tender (about 15 minutes after starting) add the cauliflower and cook both until tender; if you’d like, you can boil them separately
  • Once tender, drain them from the water and move to a food processor
  • Add a few good pinches of salt and pepper
  • Add half the cream and half the butter
  • Pulse the food processor to combine and then run it a few times for about 10 seconds each; you may have to scrape down the sides a couple times
  • I generally use all the butter and cream, but I suggest you add it in a couple increments…tasting as you go, and stopping when the flavors are good to you
  • Taste and do a final seasoning with salt and pepper

I hope you enjoy this version of mashed potatoes.  You can easily make this well ahead of time and simply reheat it when you’re ready (you may need to add a bit more milk or cream if they are dry). I’ll use them as a side for my standard comfort food dishes, but also think it’s at home next to the most elegant cuts of meat and fish.  Let me know how it goes.

Total Time: 
60minutes
Prep Time: 
20minutes
Cook Time: 
40minutes
Main Ingredient: