Cauliflower Potato Mashers are a healthy, delicious and satisfying side dish. Perfect low carb recipe for weekdays and holiday meals!
If you love mashed potatoes, but would like a lower carb version of this classic dish, or just a new twist, then these Cauliflower Potato Mashers are just what you’re looking for! Half potatoes and half cauliflower equals one hundred percent delicious. We refer to this dish simply as “mashers” at our house. They are buttery, satisfying and delicious and go with lots of main course entrees (or eat them as your main dish – no judgement!).
The ingredient list is small, there’s only four (not counting salt and pepper), and the preparation is easy. You’ll use a 50/50 ratio of potatoes and cauliflower (approximately – no need to be exact), and finish them with milk and butter. Cut the potatoes to be about the size of the large florets and they will finish cooking at the same time. The process is the same as making regular mashed potatoes, you simply add the cauliflower florets to the water and boil with your potatoes in a large dutch oven type of pot (big enough to hold all that water and veggies!).
Because the water content is so much higher in cauliflower than in potatoes, you’ll want to mash them by hand. These mashers will be “rustic” in style, meaning they will not be super smooth. But they will be super delicious. If you use a mixer or a ricer it will extract too much of the water from the cauliflower and your mashers will be watery. Use an old school potato masher to get the job done.
If you don’t have a potato masher, you should get one. You can use it for other types of vegetable purees, they’re inexpensive, and they last forever. When I moved out of my Mom’s house to go to college, I “borrowed” her potato masher and I just recently had to replace it – 25 years later! I use my potato masher most of the time when I make mashed potatoes. I love a little texture in the potatoes! I usually only bother with the food mill or ricer around the holidays.
Like most mashed potato recipes, you can make this recipe a day ahead of time and reheat in the oven (or microwave) the day you are serving them. I do this especially when entertaining because it makes life so much easier when you are trying to pull a big meal together.
You are going to love these Cauliflower Potato Mashers! They are easy enough for weeknights, but also a great lightened up side dish for holiday meals (Thanksgiving anyone??). You can also take inspiration from my Roasted Garlic Mashed Potatoes and add roasted garlic to these mashers along with the butter and milk!
If you are planning a meal, these mashers also go perfectly with Pork Roast with Orange and Garlic!
- 2 large russet potatoes, peeled and cut into large 2 inch dice
- 1 small head of cauliflower, or ½ large head, cut or torn into large floret pieces
- ½ cup of milk
- 1 stick of butter
- 1-2 teaspoons of kosher salt
- freshly ground pepper to taste. You can use white pepper if you don't like seeing the dark pepper in the mashers.
- Fill a large stock pot or dutch oven about ¾ full with water and place on the burner. Add the potatoes and cauliflower pieces to the water, then turn the burner on to high.
- Once the water comes to a boil, reduce the heat to medium high so you have a slow boil. Cook for about 15 minutes until the potatoes and cauliflower are soft enough to be easily pierced with a fork, but not mushy. Turn off the heat.
- Drain the veggies and place back in the pan. Add the milk, butter, 1 teaspoon of salt and ½ teaspoon of pepper to the pan and mash with your potato masher. These mashers will be "rustic" in style, meaning they will not be super smooth. But they will be super delicious.
- Taste for salt and pepper, add more milk if necessary to get the consistency you like. Transfer to your serving dish and enjoy!