Mashed Cauliflower and Potatoes

4.89 from 18 votes

Mashed Cauliflower and Potatoes

The use of cauliflower with potatoes in this recipe brings the carb and natural sugar count down while ramping flavor way up. No one will think these even have anything but fabulous potatoes with the best taste ever in the dish. Adding the roasted garlic at the end is another flavor boost sure to please.

Prep Time10

Cook Time20

Total Time30

Course: Side Dish

Cuisine: American

Keyword: Cauliflower, Instant pot, Potatoes, Side dishes

Servings: people

Calories: 198kcal

Author: Sally Humeniuk

Equipment

Instant Pot

Ingredients

2 pounds russet or yellow potatoes washed and cut into large chunks.
1 medium head cauliflower cut into florets
4 cups chicken or vegetable broth You will use less if using Instant Pot
salt to taste
1 head garlic skins removed
1 tbsp olive oil
4 tbsp butter more to your liking
¾ cup whole milk more if desired
2 tbsp fresh parsley
fresh ground black pepper

Instructions

For stove top cooking:

Add the potatoes and cauliflower florets in a large pot. Add chicken or vegetable broth to cover the vegetables. You may use water if you like instead but the broth adds extra flavor. Add about 1 teaspoon salt to the pot and 2 of the garlic cloves from the head of garlic that you have already skinned. (Reserve the other cloves for roasting)
2 pounds russet or yellow potatoes, 1 medium head cauliflower, 4 cups chicken or vegetable broth
Bring to a boil, cover and simmer for about 20 minutes (until the potatoes are fork-tender).
While the cauliflower and potatoes are simmering, turn your broiler on and place oven rack on one spot below the middle. Put the remaining garlic cloves (you want at least 7 or 8) on a piece of aluminum foil and drizzle with the tablespoon olive oil. Add a dash of salt and black pepper. Place the foil on the oven rack and heat until the edges of the cloves just start to brown, about 5-7 minutes depending on the heat of your oven. Watch closely so the cloves don't burn. Remove the cloves from the oven and mince until it's almost a garlic mash. Set aside.
1 head garlic, 1 tbsp olive oil
Drain the cauliflower and potatoes and return to the pot. Add the butter and the garlic mash that you've roasted and use a potato masher to mash the vegetables until the butter is fully melted.
4 tbsp butter
Add milk and mash some more until you reach the consistency you desire. Add more butter and/or milk if needed.
¾ cup whole milk
Add more salt to taste, stir and place in a serving platter. Sprinkle top with fresh parsley, black pepper and a pat of butter (to look even more irresistible) before serving.
2 tbsp fresh parsley, fresh ground black pepper

For Instant Pot or other pressure cooker:

Add potatoes and cauliflower to the insert of your pressure cooker and add 2 cups chicken or vegetable broth. You may use water if you like instead but the broth adds extra flavor. Add about 1 teaspoon salt to the pot and 2 of the garlic cloves from the head of garlic that you have already skinned. (Reserve the other cloves for roasting)
2 pounds russet or yellow potatoes, 1 medium head cauliflower, 4 cups chicken or vegetable broth, salt
Seal the lid on the cooker, select Manual cooking and cook on high pressure for 10 minutes. (See the following step for preparing roasted garlic while potatoes and cauliflower are cooking.) Once the 10 minutes is up, let pressure release naturally for 5 minutes then finish with a quick release. Remove lid when pressure is completely released and the top can be turned easily.
While the cauliflower and potatoes are pressure cooking, turn your broiler on and place oven rack on one spot below the middle. Put the remaining garlic cloves (you want at least 7 or 8) on a piece of aluminum foil and drizzle with the 1 Tablespoon olive oil. Add a dash of salt and black pepper. Place the foil on the oven rack and heat until the edges of the cloves just start to brown, about 5-7 minutes depending on the heat of your oven. Watch closely so the cloves don't burn. Remove the cloves from the oven and mince until it's almost a garlic mash. Set aside.
1 head garlic, 1 tbsp olive oil
Remove the cauliflower and potatoes with a slotted spoon to a large bowl. (Do not pour any remaining broth or water into the bowl unless you want to make the recipe dairy-free then add the broth in place of milk or butter.) Add the butter and the garlic mash that you've roasted and use a potato masher to mash the vegetables until the butter is fully melted.
4 tbsp butter
Add milk and mash some more until you reach the consistency you desire. Add more butter and/or milk if needed.
¾ cup whole milk
Add more salt to taste. Sprinkle top with fresh parsley, black pepper and a pat of butter (to look even more irresistible) before serving.
2 tbsp fresh parsley

Notes

You can peel the potatoes or leave them unpeeled for a more rustic look and flavor.
Cooking the cauliflower and potatoes in your pressure cooker is not necessarily faster but I wanted to give you both options depending on preference.
If you're not a huge garlic fan, leave out the roasted garlic. You could add a sprig of fresh rosemary during the initial boiling or pressure cooking process and remove before mashing.
For even more flavor and comfort food goodness, add a cup of freshly grated Parmesan to the mash along with the butter.

Nutrition