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dark mashed potato and cauliflower bowl with a spoon inside

Creamy Mashed Cauliflower And Potatoes

Julia | The Yummy Bowl
Learn how to make the easy and the most flavorful Mashed Cauliflower and Potatoes. The silky smooth buttery puree is healthy, without heavy cream or cream cheese, and a pleasure with a hint of garlic. The best side dish for any steak!
5 from 1 vote
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Side Dish
Cuisine American
Servings 4 side dish portions
Calories 201 kcal

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INGREDIENTS
  

  • 1 head of cauliflower, trimmed and cut into florets (about 4 cups)
  • 2 medium potatoes, Yukon or Russet, chopped
  • 4 tablespoon butter, unsalted or salted
  • 2 medium garlic cloves, minced
  • ½ teaspoon vegetable stock powder or Vegeta
  • ¼ cup - ½ cup milk, I used oat milk
  • Salt and pepper to taste

INSTRUCTIONS
 

  • Cut the larger florets in half or quarter so they're all about the same size. Tip: Try to cut the potatoes slightly smaller than florets or at least the same size so they cook evenly. Cauliflower cooks faster than potatoes so cutting potatoes smaller makes up for this and helps them cook about the same amount of time.
  • There are two ways you can make this recipe - boil or steam the veggies. Steaming does give better results in terms of flavor and more nutrients remain in the veggies this way.
  • Method 1 - Boil them. Add them to a medium pot with boiling water along with chopped potatoes.
  • Cook for 8-10 minutes until soft. Vegetables are ready when you can pierce a knife in easily and without resistance.
  • Method 2 - Steam them. If you have a steamer just follow the manufacturer's instructions for steaming the veggies. With most brands, it usually takes about 20 minutes. Continue with the instructions below.
  • Meanwhile, in a small saucepot over medium heat, melt 2 tablespoons of butter and add garlic. Saute for half or a minute until fragrant.
  • Melt in the remaining butter, add milk, Vegeta seasoning, with salt. Simmer on low heat for 5 minutes.
  • When vegetables are cooked through, drain them well and let steam for at least 5 minutes (this will also help to avoid watery texture).
  • Transfer vegetables to a food processor or a large bowl (if using a handheld immersion blender.)
  • Add milk mixture gradually and blend until the vegetables turn into smooth and silky puree. You may not need to use all of the milk.
  • Adjust salt and pepper to taste.
  • Transfer to a serving bowl, drizzle with melted butter or oil and garnish with parsley, black pepper.
  • Serve as a side dish with anything!

NOTES

  • Potatoes - white or yellow potatoes. Any potato that has higher starch content such as Russet or Yukon Gold potatoes. Like with any mashed potato recipe these are the best to choose and will result in smooth, most flavored potato mash.
  • Cauliflower - typically you’ll find pre-cut and packaged cauliflower florets in the store which is great to save up some prep time. Use it or get a whole cauliflower head instead (cheaper but more work involved).
  • Why is my cauliflower mash watery?
    Your cauliflower mash may become watery if you have not drained the cooked cauliflower properly and blended it right away without allowing it to steam for at least 5 minutes. Also, add your liquid (such as milk) gradually when blending the cauliflower, remember, you may not need to use all milk that the recipe calls for.
  • What potatoes are not good for mashing?
    For a good potato mash, you’ll need to choose starchy potatoes such as Yukon or Russets. Avoid using red and ‘’waxy’’ potatoes for a puree as they are more firm and hard to mash and will not give the creamy, fluffy result.

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NUTRITION

Calories: 201kcal
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