These Cauliflower Mashed Potatoes are an excellent side dish recipe.
My son saw what I was making the other day and gave me a big “eye roll.” He says I’m always trying to sneak cauliflower into things. This recipe combines cauliflower and potatoes about half-and-half, and they’re all mashed together to create a wonderful mashed side dish. To me, they’re mashed potatoes with a a hint of cauliflower flavor mixed in. I love them. It’s a good way to enjoy mashed potatoes that are a little less carb-y than full-on traditional mashed potatoes.
This recipe comes from Mashed: Beyond the Potato by Holly Herrick (Gibbs Smith 2016). This book gives you a fresh take on comfort foods- various mashed potato-type dishes plus gratins, soups, sauces, casseroles, sorbet and more “mashed” foods. It’s an interesting concept, and I rather like the book.
Here are some goodies I’ve bookmarked to make later: Ultimate Mashed Potatoes (of course!!), Roasted Eggplant Baba Ghanoush, Roasted Red Pepper and Feta Whip, Maple Acorn Squash Soup, Buttery Brussels Sprout Mash, Mexican Black Bean Nacho Bake, Delicate Lemon-Thyme Hummus, Bacon-Blessed Baked Beans, Minty Watermelon Sorbet, Extra Creamy Raspberry Ice Cream and Peanut Butter- Chocolate Million Dollar Bars. There are some really interesting recipes in this book!
I used these cauliflower mashed potatoes as a base for slices of pot roast with sauce. They are a great sub for mashed potatoes! And if you add plenty of butter, it’s even better.
I should mention that these are perfectly delicious on their own. No sauce or anything needed, really. Try them as a side dish for meats and fish. Your family is not likely to balk and complain. Although my kiddo gave me that initial eye-roll for making cauliflower mashed potatoes, he happily ate and enjoyed them (of course!) Enjoy!
Here are a few more cauliflower recipes you might enjoy:
Cauliflower Mashed Potatoes
- 1 head cauliflower, quartered, cored and cut into medium florets (about 6 cups)
- 2 large russet potatoes, peeled and cut into 2-inch chunks
- 1 tablespoon kosher or sea salt
- ¾ to 1 cup half and half, warmed
- 3 tablespoons unsalted butter
- 1 teaspoon kosher or sea salt
- ½ teaspoon freshly ground black pepper
- Place the cauliflower, potatoes and salt in a large pot with just enough cold water to cover. Bring to a boil over high heat, reduce to a simmer over medium-low heat, and cook, uncovered, until tender, about 20 minutes. Drain well in a colander.
- Return the mixture to the cooking pot, stream in the half-and-half, and mash with a manual masher until chunky smooth. Stir in the butter, salt and pepper. Taste and adjust seasoning as needed. Serve very hot with additional pats of butter, if desired.
- This can be made ahead and refrigerated, covered, for a day or two and gently reheated over low heat or a water bath.