Cauliflower and Potato Mashed Potatoes

If you’re looking for a delicious side dish that’s healthier than regular mashed potatoes but just as comforting, this cauliflower potato mash is exactly what you need. I’ve been making this recipe for years, and it’s become a staple at my table for both weeknight dinners and special occasions. The best part? Nobody ever guesses there’s cauliflower hiding in there!

This cauliflower and potato mash gives you all the creamy, buttery goodness you crave from the ultimate comfort food while sneaking in extra vegetables. It’s the perfect way to enjoy a classic side dish with a healthier twist.

Why You’ll Love This Recipe

This cauliflower mash is seriously a game-changer. First off, it has less carbs than traditional mashed potatoes, which makes it a fantastic option if you’re watching your carb intake but don’t want to give up comfort food entirely. It’s lower carb without being completely low carb, so you get the best of both worlds.

The texture is incredibly creamy and smooth, especially when you use an immersion blender or food processor. You get all that familiar comfort without feeling weighed down. Plus, cauliflower is packed with vitamin C and vitamin K, so you’re actually adding nutritional value to your holiday meal or regular dinner rotation.

This great recipe is also super versatile. It works beautifully alongside your favorite protein, whether that’s roasted chicken, grilled steak, or even a vegetarian main dish. I’ve served this at holiday dinners next to sweet potato casserole, and it always gets rave reviews. It’s become one of my go-to Thanksgiving and Easter recipes because it frees up oven space since you make it on the stovetop.

The cooking time is reasonable, too. You can have this ready in about 15-20 minutes once everything is prepped, making it perfect for busy nights.

Ingredient Notes

• Russet potatoes: Starchy potatoes that create a fluffy, smooth mash.
• Cauliflower: Adds creaminess while lightening the texture and carbs.
• Butter: Brings rich, classic flavor to the mash.
• Milk: Creates a creamy, smooth consistency.
• Salt: Enhances and balances all the flavors.
• Black pepper: Adds gentle warmth and depth.
• Garlic: Provides savory flavor and aroma.

Kitchen Equipment

• Large pot – for boiling the potatoes
• Steamer basket or small pot – for steaming the cauliflower
• Potato masher or hand mixer – for mashing the ingredients
• Measuring cups and spoons – for butter, milk, and seasonings
• Colander – for draining the potatoes
• Wooden spoon or spatula – for mixing everything together

How to Make

1. Start by placing the potatoes in a large pot and covering them with cold, well-salted water. Bring everything to a boil and cook for 10–12 minutes, or until the potatoes are fork-tender. Drain them well and return them to the pot.
2. While the potatoes are cooking, steam the cauliflower florets for about 8–10 minutes, until they’re nice and soft.
3. Add the steamed cauliflower, butter, and garlic right into the pot with the potatoes. Mash everything together with a potato masher or hand mixer, slowly pouring in the warm milk until it’s as creamy as you like.
4. Finish with salt and pepper, give it a taste, adjust if needed, and serve warm.

Variations & Substitutions

This is where this potato recipe really shines because you can customize it so many ways!

For the dairy components, I usually use a combination of butter, sour cream, and cream cheese. The cream cheese adds incredible richness and helps achieve that smooth texture. But if you’re dairy-free, you can absolutely substitute non-dairy milk and vegan butter alternatives. Olive oil works in a pinch, though you’ll miss some of that classic buttery flavor.

If you want an even lighter version, try using just chicken broth instead of heavy cream. This makes it lighter while adding savory depth. For a truly low carb version, you can increase the cauliflower ratio and decrease the potatoes.

Flavor variations are endless! Add garlic powder or roasted garlic for extra depth. Fresh herbs like chives, parsley, or rosemary take this easy cauliflower dish to the next level. I love stirring in some crispy bacon bits or shredded cheddar cheese when I’m feeling indulgent.

You can also make this in your Instant Pot by pressure cooking the vegetables for about 8 minutes, which is great when your stovetop is crowded during holiday dinners.

Storage

This cauliflower potato mash stores beautifully, which makes it perfect for meal prep or making ahead for your Easter, Thanksgiving, or Christmas menus.

Let the mash cool completely before storing. Transfer it to an airtight container and refrigerate for up to 4 days. The flavors actually develop even more after a day in the fridge!

To reheat, you have a few options. The stovetop method works great. Just add a touch of butter or a splash of milk and warm over medium-high heat, stirring frequently. You can also microwave individual portions, stirring halfway through. If it seems dry after refrigeration, just stir in a bit more butter, sour cream, or chicken broth to bring back that creamy texture.

You can also freeze this delicious side dish for up to 2 months. Thaw overnight in the refrigerator before reheating. The texture might be slightly different after freezing, but a quick whip with your mixer brings it right back.

Expert Tips

The single most important tip for making perfect cauliflower potatoes is to make sure the cauliflower drains completely. After cooking, let it sit in the colander for a few extra minutes, then pat it dry with paper towels. Cauliflower holds a lot of water, and if you don’t remove that excess moisture, your mash will be watery and sad.

Cut your potatoes and cauliflower into similar-sized pieces so they cook evenly. Nobody wants crunchy cauliflower mixed with mushy potatoes!

Don’t skip the seasoning. Cauliflower is mild, so you need to be generous with salt and pepper. Taste as you go and adjust.

For the creamiest results, make sure your butter and cream cheese are at room temperature before adding them. They’ll incorporate much more smoothly.

If you’re serving this for a holiday meal and want to make it ahead, prepare it completely, then transfer to a baking dish, dot with butter, and reheat covered in a 350-degree oven for about 20 minutes before serving.

FAQ’s

Can people tell there’s cauliflower in this?

Honestly, most people can’t! The potatoes mask the cauliflower flavor really well. I’ve served this countless times without mentioning the cauliflower, and nobody notices. The texture and taste are remarkably similar to regular mashed potatoes.

What’s the best potato-to-cauliflower ratio?

I typically use a 60/40 or 50/50 split of potatoes to cauliflower. If you want something closer to traditional mashed potatoes with just a nutritional boost, go heavier on the potatoes. For a lighter, lower-carb version, increase the cauliflower.

Can I make this completely dairy-free?

Absolutely! Use olive oil or vegan butter, substitute non-dairy milk, and skip the cream cheese and sour cream. You might want to add nutritional yeast for that rich, slightly tangy flavor that mimics dairy.

Why is my cauliflower mash watery?

This almost always comes down to not draining the cauliflower well enough. Cauliflower holds tons of water. After draining, let it steam dry for a few minutes, then pat with paper towels. This extra step makes all the difference.

Can I use frozen cauliflower?

Yes, but fresh cauliflower florets work better. Frozen cauliflower contains even more water, so if you use it, the draining step becomes even more critical. Thaw it first, then squeeze out as much moisture as possible before cooking.

How do I keep this warm for serving?

Transfer to a slow cooker on the warm setting, or place in an oven-safe dish, cover with foil, and keep in a 200-degree oven until ready to serve. Add a touch of butter on top to prevent the surface from drying out.

If you love this side dish recipe, you’re going to love these other side dish recipes, too. Please click each link below to find the easy, printable recipe!

More Great Cauliflower Recipes

Air Fryer Cauliflower

Buffalo Cauliflower Bites

Cauliflower Mash

Carrots and Cauliflower Soup

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