Mashed Potatoes and Cauliflower Recipe – a tasty twist on an everyday side dish! This tasty alternative to traditional whipped potatoes updates the flavor. The cheese makes them extra savory and the sour cream adds a great tang. Perfect alongside turkey or beef, this is an easy side to make in advance.
Cauliflower Mashed Potatoes
Mashed potatoes and turkey dinner go hand-in-hand! Can you imagine serving a big holiday meal without?
Nope, me either! It’s just a necessity. I also can’t imagine a holiday meal without candied sweet potatoes or green beans, but I do live for food! 😋
When my Dad was diagnosed with diabetes I wanted him to be able to enjoy some of his favorites with less guilt and that’s where the Mashed Potatoes with Cauliflower recipe came from!
Now I make it because I love the flavor. I prefer it over straight potatoes. The sour cream; gives it tang and the cheese, salty goodness. If you’ve never tried this before, now’s the time to start!
Why add cauliflower to potatoes?
Mashed potatoes are always a favorite on the table during the holidays and a delicious side dish all year round. Cauliflower Mashed Potatoes can also be made ahead, up to three days in advance! This means less stress all around!
Is mashed cauliflower good for you?
Cauliflower has a low Glycemic Index of 15. This means it has very little effect on blood sugar levels. So, basically this is a healthier version of the classic favorite!
Do you know what the secret is to making light and fluffy Cauliflower Mashed Potatoes?
Slightly warm the butter, sour cream and milk and whisk it together – THEN add to the vegetables!
If you put these ingredients in when they are “refrigerator cold” the mash will become pasty and sticky – not light and fluffy!
What can I serve instead of mashed potatoes?
- mashed parsnips, rutabagas or turnips
- butternut squash mash
- fluffy sweet potatoes
- colcannon potatoes
All delicious alternatives!
How do you make mashed potatoes thicker?
Let’s say the potatoes end up a little runny – can you fix that? Absolutely! There are a couple of easy fixes. Adding a tablespoon of powdered milk or instant potato flakes will help absorb the excess liquid. Stir to combine and cook for a couple of minutes to incorporate the taste.
What if you don’t have those ingredients handy? Simple, just cook the potatoes over medium heat, stirring often. Cooking out the excess liquid will make the mash less runny.
Often times, when mixing potatoes & cauliflower to make a mash, the mixture separates because there is too much moisture.
Keep this from happening by draining them really well. Then as soon as they are done draining, put them back into the hot pot they cooked in.
The heat and steam from the hot pot will assist in removing excess moisture.
What meat goes well with mashed potatoes?
All things delicious, right? Here are some ideas, a great steak of course – more of my favorites are:
What’s the secret to making light and fluffy Mashed Potatoes and Cauliflower Recipe?
If you enjoy silky, creamy potatoes use a potato ricer or a handheld mixer. This will ensure no lumps! If you prefer texture in your taters, mash them with a handheld potato masher. (affiliate links below)
Using Russet potatoes will add extra starch. This will help thicken the mash and help keep it together. If the potatoes are too stiff or not creamy enough, just add another tablespoon of milk or cream.
Jazz up your potatoes by adding some different flavors to this like roasted garlic or infuse the cauliflower with rosemary when it’s cooking.
More of my favorite side dishes!
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- Using a potato ricer will ensure your potatoes are light and fluffy!
- The handheld potato masher will keep texture in the vegetable.
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Mashed Potatoes and Cauliflower Recipe
Mashed Potatoes with Cauliflower
Ingredients
- 1 head cauliflower
- 6 cups Russet Potatoes peeled & cubed about 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
Instructions
- Remove the core from the cauliflower and cut it into large florets.
- Peel and dice the potatoes. They are more dense than cauliflower, cutting them into a dice smaller in size than the cauliflower will ensure both cook evenly and be done at the same time.
- 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 a 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.
- In a small pan, warm the sour cream and butter. Add it to the potatoes along with the shredded cheese. With a potato masher, potato ricer 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.
