Light and fluffy cauliflower and potato mash combines the traditional taste with a lower carb twist. This easy and healthy recipe is packed with nutrients, you and your kids won’t know they are eating veggies!
Enjoy the traditional taste of mashed potatoes but with added cauliflower. This recipe sneaks in extra veggies providing you with more vitamins and minerals. Although mashed cauliflower has its benefits, it does not taste like regular mashed potatoes. So I combined cauliflower and potatoes into the perfect lower carb fluffy mash. The ratio of potatoes to cauliflower preserves the potato flavor, while the cauliflower lightens up the mash into a creamy veggie-packed side dish.
Ingredients for Mashed Potatoes with Cauliflower
- Potatoes: Yukon Gold potatoes are my preferred choice, much more creamier and tasty. Russet Potatoes will also work.
- Cauliflower: Low in calories and mild in flavor. Cauliflower lightens up the mashed potatoes both in calories and taste! One medium head of Cauliflower, or 4-5 Cups. Remove the leaves but keep the stem and stalk.
- Sour cream: Adds a tangy creamy punch to the recipe.
- Butter: Creates a creamy and rich flavor that is a must in a cauliflower potato mash.
- Garlic: What is not to like about a subtle garlic flavor! Use one clove for subtle flavor.
Directions: How to make Cauliflower and Potato Mash
This recipe is very simple and versatile, a perfect side dish for holidays or a weeknight dinner.
- Peel potatoes and cut into medium chucks. Remove leaves from head of cauliflower and cut into 1-2 inch pieces. Keep potato and cauliflower similar in size.
- Place cauliflower and potatoes in pot, cover with water and boil until fork tender. About 10-15 minutes.
- RESERVE 1 cup of liquid from the pot. Strain the rest of the liquid.
- Combine butter, sour cream, minced garlic, salt & pepper, 1/3 cup reserved water and mash or blend using electric whisk. *You can also blend in a food processor or kitchen aid using whisk attachment.
- Taste and add more salt or liquid if needed. Start with 1/3 cup liquid, you can add up to 1/2 cup if desired for more creamy consistency.
How to make Cauliflower and Potato Mash EXTRA Light and Fluffy?
The secret to smooth, creamy and fluffy mashed potatoes with cauliflower is to use an electric whisk. This adds more air and breaks up any lumps left behind by using a potato masher. Once you try using an electric whisk, you will never go back to the traditional methods, it’s THAT good.
Tools
An electric whisk is preferred to create that fluffy, airy consistency.
Options like a potato masher, potato ricer or Kitchen Aid Mixer will also work.
Cauliflower and Potato Mash (light & fluffy)
Ingredients
- 1 lbs Yukon Potato or russet, peeled, cut into chunks 2 large potatoes or 3 medium
- 1 head Medium cauliflower, cut into chunks 4-5 cups
- 4 tbsp Butter
- 1/2 cup Sour cream
- 1 clove Garlic, minced
- 1 tsp salt
- pepper to taste
- 1/3 cup Hot water or more reserved from boiling potatoes & cauliflower
Instructions
- Peel potatoes and cut into medium chucks. Remove leaves from head of cauliflower and cut into 1-2 inch pieces. Keep potato and cauliflower similar in size.
- Place cauliflower and potatoes in pot, cover with water and boil until fork tender and just starting to fall apart. About 10-15 minutes.
- Once fork tender and falling apart, RESERVE 1 cup of liquid from the pot. Strain the rest of the liquid.
- Combine butter, sour cream, minced garlic, salt & pepper, 1/3 cup reserved water and mash or blend using electric whisk. *You can also blend in a food processor or kitchen aid using whisk attachment
- Taste and add more salt or liquid if needed.Start with 1/3 cup liquid, you can add up to 1/2 cup if desired for more creamy consistency.
