Cauliflower Mashed Potatoes – yum, yum, yum – our favorite way to enjoy mashed potatoes! The cauliflower gives them an updated flavor and the cheese & sour cream goodness….oh yes! A favorite on the table during the holidays and a delicious side dish all year round. Also an easy make-ahead side, you can make these up to three days in advance.
Often times, when mixing potatoes & cauliflower to make a mash, the mixture separates because there is too much moisture. Make sure you drain them really well – also using russet potatoes adds some extra starch and helps too. It thickens the mash and keeps it together. If the potatoes are too stiff or not creamy enough, just add another tablespoon of milk or cream.
Cauliflower Mashed Potatoes
Cauliflower Mashed Potatoes - our favorite way to enjoy mashed potatoes! Cauliflower gives them an updated flavor with cheese & sour cream goodness....oh yes!
- 1 head cauliflower
- 6 cups Russet Potatoes peeled & cubed (2-3 large potatoes)
- ¼ cup sour cream
- 2-3 tablespoons cream or milk optional
- ½ cup freshly grated Parmesan cheese
- 2 tablespoons butter
- salt & pepper to taste
- Combine cauliflower & potatoes in a large pot & cover with cold water - add a heaping tablespoon of salt.
- Bring water to a boil, reduce to simmer until the potatoes & cauliflower are fork tender, 12-15 minutes. Drain really well in colander and return the potatoes and cauliflower to the hot pot that you cooked them in set on the stove (burner off). Setting them back on the stove, onto the hot burner will steam the remaining water off the vegetables.
- Add the sour cream, cheese and butter to the potatoes. With a potato masher - if you like mashed potatoes or a hand mixer, mash/mix until they are well combined. If the potatoes need some extra moisture, add the milk.
- Taste & adjust seasonings. Because the cheese is salty, you may not need any additional salt, but I always add a pinch of pepper.