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This cauliflower and potato mash is a delicious and creamy mashed cauliflower and potatoes recipe that is seasoned with sautéed garlic. It makes the perfect side dish for any meal.
Table of Contents
I have always been a fan of adding cauliflower to recipes. From cauliflower gnocchi to cauliflower casserole to cauliflower hummus, the use of cauliflower enhances the flavors.
Which is definitely the case in this garlic mashed potatoes and cauliflower recipe. The cauliflower adds an element of sweetness that compliments the potatoes. The butter, milk and sautéed garlic top it all off making this mash super creamy and flavorful.
Why this recipe is great
- It’s a twist on classic mashed potatoes.
- It’s a great way to add cruciferous vegetables into your diet.
- It is naturally gluten-free and grain-free.
- It is easy to make and easy to customize.
- It makes for a great side dish for most meals, holiday meals, and Thanksgiving.
Recipe ingredients
- Gold potatoes– these have a softer sweeter texture than other potatoes, which works great for this recipe.
- Cauliflower– a large head of cauliflower is used here to mash into the potatoes.
- Garlic– you’ll need 3 cloves of garlic that you can mince or crush.
- Butter– use a good quality butter because it really enhances the flavor of the mash.
- Half and half– I like to use this, heavy cream or whole milk for this recipe.
- Onion powder– this adds a hint of flavor to the mash.
- Salt and Pepper– these also season the mash and can be used as much or as little as you like.
- Nutmeg– I like to add a small sprinkle to my mash but this is totally optional. If you don’t like nutmeg, don’t use it.
See recipe card below for a full list of ingredients and measurements.
Additions/ Substitutions
- Instead of gold potatoes, you can use russet potatoes or Idaho potatoes.
- If you don’t like garlic, you can omit it.
- If you don’t have fresh garlic, you can use 1/2 teaspoon of garlic powder and skip the sautéing part of the recipe.
- Instead of butter, you can use olive oil or Vegan butter.
- Instead of half and half, you can use any type of milk of your choice, such as almond milk or oat milk.
Step by step instructions
Step 1: Fill a pot with water and heat until boiling. Add the cauliflower and sliced potatoes and cook until for tender.
Step 2: Cook the minced garlic in olive oil until fragrant and soft.
Step 3: Put the boiled potatoes and cauliflower into a large bowl. Top with the half and half, butter, salt, pepper, onion powder, and sautéed garlic.
Step 4: Use a potato masher and mash everything together.
Step 5: Mash until you get your desired consistency.
Step 6: Top with some butter, salt and pepper before serving.
Expert tips
- How to serve– I highly recommend melting extra butter and topping the mash with the butter, salt, and pepper before serving.
- Serve with ginger lemon salmon, chicken burgers, chicken meatloaf, paleo meatloaf or any other protein of choice.
- I also love eating them with creamed peas on the side. YUM.
- How to store– store in an airtight container in the refrigerator for 3-5 days.
- How to make in advance– follow all the instructions and then let the mash cool. Then, cover it and refrigerate until ready to serve (3-4 days). Then you can microwave them for 3-4 minutes or put them into the oven at 350 F for 20 minutes.
Other mash recipes you’ll love:
Did you try this recipe? Please leave me a ⭐ review below!
Cauliflower and Potato Mash with Garlic
Ingredients
- 1 head of cauliflower
- 1.5 pounds gold potatoes
- 3 cloves garlic, minced
- 1/4 cup half and half, or heavy cream or milk
- 3 Tablespoons butter
- 1/4 teaspoon onion powder
- 1/4 teaspoon ground black pepper
- 1 teaspoon salt
- a sprinkle ground nutmeg, (optional)
Instructions
- Fill a large pot with water and boil the water. Slice the potatoes into ½ inch slices. Cut the cauliflower into smaller cauliflower florets. Put the potatoes and cauliflower into the boiling water and cook for 20-25 minutes, until fork tender.
- Sauté the minced garlic in a splash of olive oil in a frying pan for 2-3 minutes, until soft and fragrant and set aside.
- Drain the potatoes and cauliflower and then put them into a large bowl.
- Add the sautéed garlic, butter, half and half, onion powder, black pepper, salt, nutmeg and mix. Mash with potato masher until reach desired consistency.
- Optional- Top the mashed potatoes with a bit of melted butter and fresh parsley before serving.
Notes
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- How to serve– I highly recommend melting extra butter and topping the mash with the butter, salt, and pepper before serving.
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- How to store– store in an airtight container in the refrigerator for 3-5 days.
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- How to make in advance– follow all the instructions and then let the mash cool. Then, cover it and refrigerate until ready to serve (3-4 days). Then you can microwave them for 3-4 minutes or put them into the oven at 350 F for 20 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
OOooo you had me at garlic. Is there a keto version of this dish? Will it keep it’s texture/taste if I do cauliflower only?
I’m not totally sure what would make it Keto. 😛 I know that sounds crazy but I really haven’t tried that diet so I wouldn’t want to give you incorrect info! You could definitely make this with cauliflower only. I think it would have a thinner texture but it would be delicious. I would put a little less garlic in there to start and add more as you go because the potatoes cover up some of the garlic flavor where I don’t think the cauliflower would. 🙂