Cauliflower Mashed Potatoes
Cauliflower Mashed Potatoes are a smooth and creamy revelation. The combination of potatoes and cauliflower florets not only tastes great, but it has a healthy bonus. The addition of cauliflower adds fiber and B vitamins, plus it’s an anti-inflammatory. Most of all, it taste great, especially with a pat of butter on top.
Cauliflower also claims to have the ability to fight heart disease and cancer, in addition to anti-aging properties.
I need to eat more cauliflower!
Making Cauliflower Mashed Potatoes
First, start by peeling, then cutting the potatoes into like-size pieces. They cook more evenly that way.
Next, cut the cauliflower into similar sizes.
Add the potatoes, cauliflower, and garlic to a large pot with cold salted water.
More specifically, the water needs to completely cover the potatoes and cauliflower.
Bring the water to a boil, then reduce heat to medium for 10 – 15 minutes.
For more even cooking, stir once or twice. Be careful, though, that steam is hot.
The potatoes and cauliflower need to be fork-tender. The more tender they are, the creamier they will mash.
That’s not to say,however, that they should be cooked until they fall apart. That’s too long.
Find that happy medium where the fork goes in easily, then remove from the heat.
Next, drain the potatoes, then return them to the pot on low heat.
If there is any water on the bottom, let it cook out first.
Add the melted butter, buttermilk, salt, and pepper, then mash away.
When mashing, you can use a hand-masher or electric beaters.
Hand mashers work the best, in my humble opinion.
Electric beaters will likely create a creamier dish, but a lump or two has never hurt anybody. (That I know of — full disclaimer.)
Also, be careful to not over work them, else they become gummy.
That’s it. Place the Cauliflower Mashed Potatoes in a serving bowl where you can top with chopped parsley or chives, and a pat of butter.
Or, you can leave it in the pot and let everyone help themselves assembly-line style.
That’s how I grew up; grab a plate and load up.
More Side Dish Recipes:
- Classic Mashed Potatoes
- Sweet Potato Mash
- Kickin’ Corn Bread
- Cheddar Ranch Dinner Rolls
- Pasta, Peas, and Parmesan Cheese
- Southwest Chicken Salad
- Summer Garden Pasta Salad
- Weekend Bacon Basil Pasta
Cauliflower Mashed Potatoes
Ingredients
- 2 lbs. Russet or Yukon Gold potatoes, peeled and cut into 1 1/2" pieces
- 5 cups cauliflower florets (1 head)
- 3 garlic cloves, smashed or minced
- 1/4 cup melted butter
- 1/4 cup whole buttermilk
- 1/2 tsp. each salt and black pepper for taste
Instructions
- In a large pot of salted water, bring the potatoes, cauliflower, and garlic to a boil.
- Reduce heat to medium and cook until tender, 10 - 15 minutes. Drain.
- Return potato mixture to pot on low heat. Add butter, buttermilk, salt and pepper. Mash until smooth and creamy.
- Serving options: sprinkle chopped chives or parsley over top. Also, place a pat of butter in the center. Enjoy!
Notes
Nutrition
Cauliflower Mashed Potatoes
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