Mashed Cauliflower and Potatoes - a tasty twist on an everyday side dish! This yummy alternative to traditional whipped potatoes updates the flavor. The cheese makes them extra savory, and the sour cream adds a great tang.
This is perfect alongside turkey or beef, and a great make-ahead side dish!
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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 bean casserole, but you know me, I live for food! 😋
And of course you'll need gravy! Learn how to make gravy from scratch here!
Now I make this combination because I love the flavor. I prefer it over regular mashed potatoes. The sour cream gives it tang, and the cheese adds salty goodness. If you've never tried this before, now's the time to start!
Ingredients you’ll need
Please refer to the printable recipe card at the bottom of this post for the exact measurements.
- cauliflower
- russet potatoes
- sour cream
- cream
- Parmesan cheese
- butter
- salt and pepper
Jazz up your potatoes by adding different flavors, like roasted garlic, or infuse the cauliflower with rosemary when it's cooking.
Step-by-step instructions
This is an overview of the instructions. For complete directions, scroll down to the bottom.
- Cut the cauliflower into large florets.
- Peel and dice the potatoes.
- Combine cauliflower & potatoes in a large pot & cover with cold water - add a tablespoon of salt.
- Bring water to a boil, reduce to simmer. Cook until the potatoes & cauliflower are fork tender. Drain wel and return the potatoes and cauliflower to the pot that you cooked them.
- Melt the butter with the sour cream. Add the butter mixture to the potatoes 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 more milk.
- Taste & adjust seasonings.
Essential tools for this recipe
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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.
FAQ's
Cauliflower Mashed Potatoes can also be made ahead, up to three days in advance! This means less stress all around!
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!
Either too much butter and cream or often times, when mixing potatoes and cauliflower to make a mash, the mixture separates because there is too much moisture. Be sure to drain them well.
Let's say the potatoes end up a little runny - can you fix that? Absolutely! Try 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 mash over medium heat, stirring often. Cooking out the excess liquid will make the mash less runny.
It offers a lower carb version for this delicious side dish.
Deb’s tips for the mash
Melting the butter, sour cream and milk seems like an extra step, but that is the secret to a perfect mash. 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 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.
- 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, add another tablespoon of milk or cream.
More great side dishes
This cheesy hashbrown casserole is the best combination of flavors. It definitely deserves rotation in your menu planning!
- Steamed Brussel Sprouts - this easy recipe is a must make for the holidays!
- Pressure Cooker Baked Potatoes - fluffy and delicious every time.
- Braised Swiss Chard - super savory and so good, this simple recipe is a great side dish.
- Air Fryer Roasted Carrots - how easy is this recipe? And that drizzle of maple syrup makes them extra special!
- Roasted Broccoli with Lemon with a super bright flavor and fresh taste.
I'd love to hear your thoughts! Please comment below and let me know what you liked best about the mashed cauliflower and potatoes 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.
Helen says
Hello! Could you use frozen cauliflower for this? Any suggestions on how to do things differently?
Debra Clark says
Hi Helen - though I've never used frozen cauliflower, I'm sure you could. HOWEVER, be sure to drain it really well. Blot it with a paper towel as well. You may need to adjust the amount of milk and butter in the recipe. Additionally I would use a potato ricer, rather than a masher to prepare the caulflower.
Helen says
thanks!
Jo in MI says
Can this recipe be made ahead of time?
Bowl Me Over says
Yes! It can be made up to two days ahead of time. Store in an airtight container so they don't dry out. Reheat them in the oven.Top with a couple teaspoons of cream and butter, place covered baking dish in oven at 350 degrees for about 20 minutes or until warmed through. These are delicious - enjoy Jo!
Liza says
Mmmm! I LOVE mashed potatoes! But what can be even better than the mashed potatoes? The lightened up mashed potatoes with cauliflower mixed in! What a genius idea! What a great recipe! 🙂
Bowl Me Over says
These are Dan's fave and the only way I make them now - so delicious! Thank you Liza - enjoy!!!
Sandi says
I love this lower carb alternative for the holidays! My husband will love this idea. Thank you!
Bowl Me Over says
Thank you Sandi these taters are so delicious, I hope you love them as much as we do, enjoy!!!
christine says
These look perfectly creamy and delicious!
Bowl Me Over says
So yummy Christine, I hope you give them a try!
Healing Tomato says
I love that you used cauliflower in this recipe. It gives it more flavor, nutrition and texture to the potatoes.
Bowl Me Over says
So true, nailed it!!
Julia says
Such a great idea to do cauliflower mashed potatoes. I think we might just have to give these a try this year!
Bowl Me Over says
Awesome Julia - please let me know what you think!
Elena says
Yum! It's amazing what some butter and seasoning can do to the good old cauliflower!
Bowl Me Over says
So agree cauliflower is kind of an unsung hero of veggies!
justine @ Full Belly SIsters says
I love mashed potatoes and I love mashed cauliflower—never mixed them together! Looks wonderful.
Bowl Me Over says
Great Justine - hope you give it a try. If you do, swing back & let me know what you think!
Kacey @ The Cookie Writer says
Woohoo! I actually have a head of cauliflower I have to use up! Might not be today, but hopefully tomorrow I can get around to this!
Bowl Me Over says
Score!!! 😀
Christie says
I haven't made cauliflower mashed potatoes in a long time. Love your addition of sour cream. They will be so creamy and delish.
Bowl Me Over says
Thanks Christie - enjoy!
Lauren @ Wicked Spatula says
I love that you combined the cauliflower and the potatoes. I usually just do one or the other!
Bowl Me Over says
I prefer doing them that way as the mash doesn't separate. It tastes great!
Rebecca @ Strength and Sunshine says
I Love making cauli mashes! Nothing cauliflower can't do (or make better)!
Bowl Me Over says
Totally agree Rebecca!
Marlynn @ UrbanBlissLife says
LOVE cauliflower mash, and never thought to do a mix of each! This looks like an incredibly tasty version.
Bowl Me Over says
Thanks Marylynn!
Joanne/WineLady Cooks says
We love this, although I gradually started leaving out the potatoes. The sour cream and cheese gives it pizazz!!
Bowl Me Over says
Yes it does - love that "twang" you get from sour cream.
linda spiker says
Yum! These are a staple at our house!
Bowl Me Over says
Awesome!!
The Food Hunter says
I've got to try this!!
Bowl Me Over says
Awesome, let me know what you think Theresa!
Patty Haxton Anderson says
You've taken the cauliflower and potato mash to a whole new level! Love this.
Bowl Me Over says
Thanks Patty!
NANCY hUNTER says
Sounds so good! Have always thought of making these, so thanks, Debra, for the recipe.
Bowl Me Over says
You'll love them Nancy - and thank you so much for taking a moment to comment on the blog!! Good to hear from you!!