Cauliflower Mashed Potatoes

If you love mashed potatoes but need a slimmed down version for the holidays or other meals these Cauliflower Mashed Potatoes are it! The combination of potatoes and cauliflower have the texture of mashed potatoes, and the flavor, just with half the calories!

Mashed potatoes are the ultimate comfort food but they aren't a great fit when on a lower calorie diet. This is one of those favorite recipe that's as perfect for a special occasion as it is for weeknight meal plans.

This is not a fake-out recipe! You know what I mean; mashed cauliflower masquerading as potatoes. That doesn't fool anyone and doesn't satisfy the perfect side dish craving. BUT combining potatoes and cauliflower is a great way to enjoy mashed potatoes with a more realistic calorie level. It's a no guilt potatoes recipe.

Family dinners, special occasions and holiday meals like Thanksgiving aren't complete without traditional mashed potatoes. This is a complete calorie calorie trap if on lower calorie plan.

But now with this Cauliflower Mashed Potato recipe they are not off limits. They look like regular mashed potatoes and taste like mashed potatoes with a little bit of sweetness from the cauliflower.

These are steamed instead of boiled to keep them light and fluffy. They are a great side dish with our Instant Pot Turkey Breast Roast, Air Fryer Cornish Hens, Air Fryer Sea Bass and most main course recipes. The perfect recipe whenever comfort foods are needed and

Jump to:

• What makes this skinny?
• Recipe Ingredient Notes
• How to make Cauliflower Mashed Potatoes
• Variations
• Expert Tips
• How to Store
• More recipes you'll love!
• Recipe

What makes this skinny?

• Half of the potatoes are replaced with cauliflower mash. They create the same texture and color as regular mashed potatoes. They add a slightly sweet flavor but it still tastes like potatoes.
• Only 1 tablespoon of butter is used.
• Using non-fat Greek yogurt instead of cream or whole milk. This gives the potato recipe a creamy texture and adds more flavor as sour cream would without loading on the calories.

Recipe Ingredient Notes

Russet potatoes. You'll need 2 pounds, peeled and cut into 1-inch pieces. Russet potatoes make great fluffy mashed potatoes and their texture blends perfectly with the texture of the cooked mashed cauliflower.

Cauliflower. One large head of cauliflower (raw) with leaves removed, bottom stem trimmed and cut or broken into 1-inch cauliflower florets.

Non-fat Greek yogurt. This blends with the potatoes and cauliflower to give them a creamy consistency and a very subtle tanginess that's delicious. I've used Chobani and Fage brands and both work (and taste) great.

Unsalted butter. You'll just use 1 tablespoon.

How to make Cauliflower Mashed Potatoes

STEP 1. Steam

Heat two large pots of water fitted with a steamer insert. Add the potatoes and the cauliflower to the other large pot.

Steam the potatoes and cauliflower until fork tender and soft (usually around 20 minutes but check to ensure they are soft enough to mash).

NOTE: photo 1 shows the potatoes and cauliflower combined. It’s easiest to steam them separately both due to the combined volume but also they will take different amounts of time to become tender enough to mash.

STEP 2. Mash

Place in a large mixing bowl and mash using a potato masher (photo 2). Alternatively a mixer can be used although over mixing can cause gummy potatoes.

Add the yogurt and butter, stir to mix in (photo 3). Salt and pepper to taste (photo 4).

Variations

Add roasted garlic. If you have extra time and like an earthy garlic flavor, roasted garlic is delicious in these cauliflower mashed potatoes!

How to roast garlic:

1. Slice the top off the top of the head of garlic, making sure to leave it intact.
2. Drizzle 1 ½ teaspoons of olive oil over the top of the garlic and wrap it tightly in foil.
3. Bake in a 400 degree oven for about 30-35 minutes until the garlic is soft.
4. Remove from foil and squeeze garlic cloves (as much as you want) into the potato mixture when mashing.

Add fresh herbs. Adding some fresh herbs IN the mash or as garnish can add a whole new flavor. Consider fresh rosemary or thyme to mash in. Or chopped Italian parsley or chives to garnish.

Make a smaller batch. This recipe makes 6 cups of cauliflower mashed potatoes. If you want a smaller batch just keep the proportions half potatoes to half cauliflower and adjust the other ingredients accordingly.

Super whipped potatoes. Mashed texture varies for everyone. This mash mixture is thicker with some texture. If you prefer a whipped texture be sure to cook the potatoes and cauliflower well (so they will completely breakdown when mashed). Add some warm non-fat milk and use a mixer for the final step of whipping.

Using a food processor or ricer. A ricer is great to make very smooth potatoes but the cauliflower will not pass through the ricer well. A food processor works for the cauliflower but doesn't make the best mashed potatoes.

SO if you've rather than use a hand masher for the combination of the cooked potatoes and cauliflower you can process the potatoes through a ricer, the cauliflower through a food processor. Combine them after in a larger bowl to finish the recipe.

Want just a mashed cauliflower recipe? Omit the potatoes, add use two heads of cauliflower and proceed with the recipe. Adjust the rest of the ingredients as needed.

Expert Tips

Size matters. The size of the potatoes and cauliflower will determine how long they need to cook.

Steaming over boiling. Steaming the potatoes and cauliflower keeps them from getting water logged and mushy as with boiled potatoes or boiled cauliflower. This makes a fluffier mashed cauliflower potato mash.

Make sure they are totally cooked. As with traditional mashed potatoes if the potatoes and cauliflower aren't fully cooked they won't mash smoothly.

Using a mixer makes denser potatoes. We prepare these using a hand masher which keeps them fluffier and with a smoother texture. You can use a mixer (electric hand mixer or stand mixer) however the more you process the potatoes the heavier and denser they become. If you like very dense potatoes a mixer is a good choice but just mix until the mashed texture is achieved.

How to Store

Store leftovers in an airtight container for up to 4 days in the refrigerator. Reheat before serving.

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