Cauliflower Potato Mash
Cauliflower Potato Mash is a creamy, flavorful blend of tender potatoes and cauliflower for a lighter twist on classic mashed potatoes. It’s the perfect easy side dish for weeknight dinners or holiday meals!
Mashed Cauliflower
I love creating lighter recipes that don’t skimp on flavor. Cauliflower Potato Mash is a perfect example — by blending tender cauliflower with potatoes, I get that creamy, comforting texture I love, but with a little less heaviness.
Even though it’s lighter, I make sure every bite is packed with flavor. A touch of butter, a splash of half and half, and some salt and pepper turn this simple mash into a side dish that feels indulgent while still being a little healthier.
While this recipe makes about four generous servings, it’s definitely worth doubling (or even tripling) for larger gatherings or holiday dinners.
Why This Recipe Works:
- Creamy texture – Blending cauliflower with potatoes keeps it smooth and comforting.
- Lighter but satisfying – Less starch and carbs without sacrificing the classic mashed potato feel.
- Flavor-packed – Butter, cream, garlic, and seasonings make every bite delicious.
- Versatile – Pairs perfectly with meats, veggies, or holiday meals.
- Customizable – You can add cheese, spices, or roasted garlic for extra depth.
What You’ll Need:
- cauliflower
- gold potatoes
- garlic cloves
- butter
- half and half
- salt and pepper
How to make Cauliflower Potato Mash:
Step 1
Prep veggies. Trim off the cauliflower leaves, cut away the stem, and break the head into florets. Peel potatoes and chop. Peel garlic. Then add cauliflower, potatoes, and garlic to a medium pot.
Step 2
Boil veggies. Cover veggies with water and bring them to a boil over medium-high heat. Add plenty of salt for flavoring and simmer until potatoes are fork tender. Strain veggies and place in a separate bowl.
Step 3
Mash potatoes and cauliflower. Add butter and half and half to cooked vegetables and use a hand mixer (or stand mixer is fine too) to puree until smooth. Add additional salt and pepper, test, and adjust as needed.
Step 4
Add to serving bowl. Use a spatula to scoop mashed cauliflower and potatoes to a serving bowl. Serve with your favorite main dish and sides.
Store leftover cauliflower potato mash in an airtight container in your refrigerator for 3-4 days.
We love serving this mash as a base for Stuffed Flank Steak, Stuffed Buffalo Chicken Breasts, or Smoked Pork Tenderloin.
Other delicious sides include Crispy Parmesan Brussels Sprouts, Orzo Rice Pilaf, and Green Bean Almondine with Bacon.
Recipe FAQs:
It’s optional — peeling gives a smoother texture, but leaving the skin adds nutrients and a bit of rustic flavor.
Yes, store in an airtight container in the fridge for up to 3-4 days and reheat gently on the stove or in the microwave.
Yes — substitute butter with olive oil or a vegan butter, and use plant-based milk or broth instead of cream.
Other Delicious Cauliflower Recipes:
We’re all about our veggies, and while cauliflower doesn’t make it to the table as often as some others, we still can’t get enough of it!
Kitchen Tools Used: (affiliate links)
xoxo ~Sue
Cauliflower Potato Mash
Ingredients
- 1 pound cauliflower (1 medium cauliflower) – rinsed and chopped
- 1 pound yellow potatoes (3 medium potatoes) – peeled and chopped
- 2 cloves garlic
- kosher salt and freshly ground black pepper – to taste
- 2 Tablespoons unsalted butter
- 1/4 cup half and half
Instructions
- Prep veggies. Trim off the cauliflower leaves, cut away the stem, and break the head into florets. Peel potatoes and chop. Peel garlic. Then add cauliflower, potatoes, and garlic to a medium pot.
- Boil veggies. Cover veggies with water and bring them to a boil over medium-high heat. Add plenty of salt for flavoring and simmer until potatoes are fork tender. Strain veggies and place in a separate bowl.1 pound cauliflower (1 medium cauliflower), 1 pound yellow potatoes (3 medium potatoes), 2 cloves garlic
- Mash potatoes and cauliflower. Add butter and half and half to cooked vegetables and use a hand mixer (or stand mixer is fine too) to puree until smooth. Add additional salt and pepper, test, and adjust as needed.2 Tablespoons unsalted butter, 1/4 cup half and half, kosher salt and freshly ground black pepper
- Add to serving bowl. Use a spatula to scoop mashed cauliflower and potatoes to a serving bowl. Serve with your favorite main dish and sides.
Notes
- Store leftover cauliflower potato mash in an airtight container in your refrigerator for 3-4 days.
- While this recipe makes about four generous servings, it’s definitely worth doubling (or even tripling) for larger gatherings or holiday dinners.
These are crazy good! Love that they are a little lighter too.
Me too! They’re so good!