This delicious cauliflower and potato mash is the EASIEST lower carb side dish!
On the table in just 30 minutes, this super healthy mash is packed with flavour and is sure to become your favourite mashed potato recipe!
When it comes to mashed potato, there are many occasions for a cheesy mash, but sometimes you want to increase the veggie count, and that's where this delicious creamy mashed cauliflower and potato comes in!
Potato and cauliflower are cooked in vegetable stock and garlic, before being mashed with butter and milk until silky smooth. It is buttery, creamy, flavour-packed AND goes with so many dishes!
Serve this potato cauliflower mash with all your favourite family dinners! It goes especially well with comforting favourites such as oven baked chicken parma balls, lamb shanks, slow cooker beef stroganoff and French onion chicken bake, making the perfect warming dinner for those cool winter evenings!
Why You're Going To Love This Recipe
- Low carb side dish - mashed potato made with cauliflower has so much flavour but less carbs than regular mashed potato.
- Simple recipe - made with simple, budget ingredients, and this easy mash takes just 10 minutes to prepare.
- One pot recipe - made in one pot so hardly any dishes to clean up afterwards!
- Hidden veg - if your family are going through a 'picky eater' phase, this is a great recipe with hidden veg that kids love!
- Freezer-friendly - freeze any leftovers and thaw in the fridge overnight before reheating and adding as a side dish to a simple midweek dinner.
What You Need
You only need a handful of basic ingredients to make creamy and delicious cauliflower and mashed potatoes!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Potatoes - choose a type suitable for mashing, such as sebago, desiree, nicola, pontiac or russet.
- Cauliflower - one whole large head of cauliflower.
- Vegetable stock liquid - I use store-bought vegetable stock liquid for convenience, or you can use stock powder by adding 1 teaspoon of vegetable stock to every 1 cup of water. You can even make your own vegetable stock to use in many recipes, if you have the time, and it freezes well.
- Garlic - either fresh garlic, minced, or store-bought minced garlic.
- Butter - you can use either salted or unsalted butter to make these mashed potatoes.
- Milk - I recommend you use full cream milk to get the creamiest possible texture, but use 'light' if you prefer less fat.
- Salt and pepper - to season.
- Fresh parsley - to serve (optional).
Equipment Required
All you need to make this flavour-packed cauliflower and mashed potato recipe is a large saucepan and a potato masher! That's it!
Step By Step Instructions
This mashed potato and cauliflower recipe is SO easy to make! Just chop, simmer, mash and serve!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
Step 1 - Cook The Potatoes And Cauliflower
Place the cubed potatoes and cauliflower florets into a large saucepan and add the liquid vegetable stock and minced garlic.
Bring to a boil, cover with a lid, turn the heat down slightly and simmer until they are tender and the potatoes can be easily pierced with a fork.
Step 2 - Drain, Add The Butter, Milk And Seasonings
Drain the vegetables and return them back to the saucepan.
Add the butter and milk and season with salt and pepper.
Step 3 - Mash The Potatoes And Cauliflower
Mash the potatoes and cauliflower until they're smooth and creamy, adding a little extra butter or milk if needed.
Serve immediately sprinkled with chopped fresh parsley (optional).
Expert Tips
- Cut the potatoes into equal sizes so they cook evenly.
- Boil the vegetables until soft before mashing them - this gives a smoother mash.
- Cooking time - depends on the type of potatoes used and the size of the chunks of chopped potatoes.
- Don’t over-mash or stir your mash - this can make it gluey and dense.
- For a smoother mash - add a little extra butter or milk.
- Storage - store in an airtight container in the fridge for up to three days.
FAQs
Yes! You can make cauliflower mashed potatoes up to 3 days ahead. Store it in an airtight container in the fridge then reheat in the microwave, or in a baking dish in the oven, covered with foil.
Absolutely! This cauliflower and potato mash will freeze for up to 1 month. Allow to defrost in the fridge overnight before reheating.
Depending on the size of the cubes of potato and variety, they will take around 15-20 minutes to cook. They are cooked when they can easily be pierced with a fork.
Related Recipes
This mashed cauliflower and potato dish would also be a delicious side to these easy dinner recipes:
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Cauliflower And Potato Mash
Ingredients
- 1 kg potatoes see notes
- 1 cauliflower whole large head
- 1 ltr (4 cups) vegetable stock liquid
- 2 teaspoon minced garlic
- 60 g (4 tbs) butter
- 180 g (¾ cup) milk full cream
- salt and pepper to season
- fresh parsley chopped, to serve (optional)
Instructions
- Peel the potatoes and chop into cubes. Chop the cauliflower into florets. Place the potatoes and cauliflower into a large saucepan and add the liquid vegetable stock and minced garlic.
- Bring the vegetables to a boil, cover with a lid and simmer for 20 minutes or until ready (when the potatoes can be easily pierced with a fork).Drain the potatoes and cauliflower well and then add them back to the saucepan.
- Add the butter and milk. Season with salt and pepper.
- Mash the potatoes and cauliflower until they're smooth and creamy. TIP: Add a little extra butter or milk if you'd like a smoother mash.
- Serve immediately with chopped fresh parsley (optional).
Notes
- Potatoes - choose a type suitable for mashing, such as sebago, desiree, nicola, pontiac or russet.
- Cut the potatoes into equal sizes so they cook evenly.
- Boil the vegetables until soft before mashing them - this will give you a smoother mash.
- Cooking time - depends on the type of potatoes used and the size of the chunks of chopped potatoes.
- Don’t over-mash or stir your mash - this can make it gluey and dense.
- For a smoother mash - add a little extra butter or milk.
- Storage - store in an airtight container in the fridge for up to three days.
- Freeze for up to 1 month - allow to defrost in the fridge overnight before reheating in the microwave, or in a baking dish in the oven, covered with foil.
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