Description
A lighter and healthier alternative to traditional mashed potatoes, combining cauliflower and potatoes for a creamy, flavorful side dish.
Ingredients
Scale
- 1 medium head of cauliflower (about 4 cups) or 1 (15 oz) bag frozen cauliflower
- 2 medium potatoes (about 2 cups), peeled and diced into 2-inch cubes
- ½ cup milk (any kind)
- 1 teaspoon salt
- ¾ teaspoon garlic powder
- ½ teaspoon black pepper
- ½ teaspoon dried parsley
- ½ teaspoon dried thyme
Instructions
- Boil Method: Add water to a large pot and bring it to a boil. Cut the cauliflower into florets. Add the potato cubes and cauliflower florets to the boiling water. Cook until both are tender, then drain the water.
- Steam + Boil Method: Boil the potato cubes in a pot with water until tender. While the potatoes cook, steam a 15 oz bag of cauliflower according to the package instructions. Drain the potatoes and set aside the cooked cauliflower.
- Transfer the cooked potatoes and cauliflower to a food processor or high-powered blender. Add the milk, salt, garlic powder, and black pepper. Blend until smooth and creamy. Adjust the consistency with extra milk if needed.
- Stir in the dried parsley and dried thyme. Taste the mash and adjust the salt if necessary.
- Serve hot, as is, or topped with your favorite gravy.
Notes
To store leftovers, keep them in an airtight container in the refrigerator for up to 3-5 days or freeze for up to three months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Boiling, Steaming, Blending
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 5mg