Cauliflower And Potato Mash

The EASIEST and most DELICIOUS lower carb Cauliflower and Potato Mash recipe! Ready to serve in just 30 minutes!

5 from 1 vote

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Course: Dinner

Cuisine: western

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: serves

Calories: 87kcal

Cost: $5

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).

RECIPE NOTES & TIPS

Type of potato - choose a starchy variety such as Sebago, Desiree, or Russet for the creamiest, fluffiest mash. Waxy potatoes (like Kipfler) can make it a little gluey, so best avoid those.
Use uniformly sized cubes/florets so everything cooks at the same rate.
Cook just until tender — overcooking results in waterlogged veg that’s hard to dry out.
Drain well — excess moisture is the enemy of thick, creamy mash.
Don’t over-mash — that breaks down structure and makes gluey mash.
Adjust taste and consistency at the end — if too stiff, add milk/cream/stock gradually. Adjust seasonings to taste.
Storing & reheating - store in an airtight container in the fridge for up to 3 days. To reheat, warm gently in a microwave or in a baking dish in the oven, covered with foil; if thickened, stir in a splash of milk, cream or stock.
Freezing - you can freeze (up to 1 month). Defrost overnight in fridge, then reheat gently, stirring in extra liquid if needed.