Mashed Cauliflower and Potatoes

Jump to Recipe

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!

Mashed cauliflower and potatoes in a bowl with melted butter swirled into the hot potatoes. . — Creamy Cauliflower Potato Mashed topped with butter is the perfect side dish!

Jump to:

Cauliflower Mashed Potatoes
Ingredients you’ll need
Step-by-step instructions
Essential tools for this recipe
FAQ's
Deb’s tips for the mash
More great side dishes
Mashed Potatoes with Cauliflower

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

The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Using a potato ricer will ensure your potatoes are light and fluffy!
The handheld potato masher will keep texture in the vegetable.

FAQ's

Can cauliflower potatoes be made in advance?

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!

Why are my mashed potatoes runny?

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.

How do you make mashed potatoes thicker?

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.

Is there any other way to thicken them?

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.

Why add cauliflower to potatoes?

It offers a lower carb version for this delicious side dish.

Mashed cauliflower and potatoes in a bowl with a serving spoon.

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.

Mashed cauliflower and potatoes in a pretty green bowl, topped with melted butter.

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!

Cauliflower Mashed potatoes in casserole dish.

5 from 11 votes

Mashed Potatoes with Cauliflower

Silky smooth, creamy mashed potatoes with cauliflower is an updated version of an old classic!

Print Recipe Pin Recipe Save

Prep Time10

Cook Time20

Total Time30

Course: Vegetables and Side Dishes

Cuisine: American

Servings: cups

Calories: 160kcal

Author: Deb Clark

Cost: $10

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.

Love this recipe? Join the free membership group!

Nutrition

Comments

5 from 11 votes (5 ratings without comment)