Cauliflower Mashed Potatoes
Cauliflower mashed potatoes are a tasty twist on an everyday side dish. Perfect alongside turkey or beef – an easy make ahead dish too!
This is our favorite way to enjoy mashed potatoes! The addition of cauliflower updates the flavor. The cheese makes them extra savory and the sour cream add a great tang.
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 meals less stress all around!
Do you know what the secret is to making light and fluffy Cauliflower Mashed Potatoes?
Be sure to slightly warm the butter, sour cream and milk – if you put these ingredients in when they are “refrigerator cold” the mash will become pasty and sticky – not light and fluffy!
If you enjoy perfect smooth and creamy mashed potatoes use a potato ricer (affiliate link) – this will ensure no lumps! If you like mashed potatoes with lumps and texture, mash them with a handheld potato masher.
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, 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.
Using Russet potatoes will add extra starch and will help also. They 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.
Cauliflower Mashed Potatoes
- 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
- 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.
Additional Side Dishes you’ll enjoy!
Garlicky Braised Chard – The combination of greens and garlic is tantalizing. Braising the greens and garlic together and it becomes garlicky sweet goodness!
Steamed Brussels Sprouts – easy and flavorful another great side dish, on your table in ten minutes!
Roasted Broccoli with Lemon – Do you roast vegetables? Roasting the broccoli and topping it with fresh lemon gives it a super bright flavor and fresh taste!