Cauliflower And Potato Mash

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

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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

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.