Cauliflower Mashed Potatoes bring a creamy, velvety twist to a classic comfort food, with a fraction of the carbs. This dish combines the earthy sweetness of roasted cauliflower with the rich, buttery smoothness of traditional mashed potatoes. In just over an hour, you’ll have a side that’s both indulgent and wholesome, perfect for cozy dinners or holiday feasts. The texture is luxuriously soft, with a hint of nuttiness that keeps every bite interesting. Whether you’re looking to lighten up your plate or simply try something new, this recipe delivers flavor and satisfaction in every spoonful.
Roasting the cauliflower deepens its natural sweetness, while blending it with garlic and cream creates a luscious, melt-in-your-mouth experience. The prep is quick—just 10 minutes—leaving you time to relax as it bakes to golden perfection. This dish is a crowd-pleaser, offering a comforting yet modern take on a beloved classic. It’s a versatile addition to any meal, pairing beautifully with roasted meats or hearty stews. With its creamy texture and savory depth, Cauliflower Mashed Potatoes are sure to become a new favorite in your kitchen.
What You’ll Need
- 3-4 cloves roasted garlic (see notes for roasting method)
- 2 pounds Yukon gold potatoes
- 1 (1-pound) cauliflower head, broken into a few large pieces
- 1 tablespoon minced rosemary
- 4-6 tablespoons olive oil (or butter/vegan butter, as preferred)
- Salt & pepper, to taste
- Reserved starchy potato water (about ¼ cup, as needed)
How to Make It
- Roast the garlic: Roast a whole garlic bulb for 1 hour using your preferred method, or drizzle individual cloves with olive oil and salt, then bake at 350°F until soft (about 15 minutes).
- Boil the vegetables: Bring a large pot of salted water to a boil. Add the potatoes and cauliflower (you can cook them together). Boil until knife-tender (the knife should slide out easily). Cauliflower takes about 15 minutes, while potatoes take 25-35 minutes.
- Puree the cauliflower: In a food processor, combine the cooked cauliflower, roasted garlic, 2 tablespoons of olive oil, rosemary, and a few generous pinches of salt and pepper. Puree until smooth. Taste and adjust seasonings (this mixture can be slightly over-flavored since it will be mixed with the potatoes).
- Mash the potatoes: Once the potatoes are soft, remove them from the pot. Peel them (careful, they’re hot) and mash using a food mill, ricer, or masher. Add 2 more tablespoons of olive oil.
- Combine and mix: Stir the cauliflower puree into the mashed potatoes. Fold gently until smooth and creamy. If needed, add ¼ cup (or so) of hot starchy potato water to achieve the desired consistency.
- Season and serve: Taste and adjust seasonings, adding more olive oil, salt, pepper, or rosemary as desired. Serve hot. Store leftovers in the fridge and reheat in the microwave the next day.
Perfect Pairings: Serving Suggestions
These creamy cauliflower mashed potatoes are a versatile side dish that pairs beautifully with roasted chicken, grilled steak, or baked salmon. For a vegetarian option, serve alongside a hearty lentil stew or roasted vegetables. Add a sprinkle of fresh parsley or chives for a pop of color and flavor.
Make It Ahead: Storage and Reheating Tips
This dish stores wonderfully in the fridge for up to 3 days. To reheat, simply microwave in 30-second intervals, stirring in between, until warmed through. If the mixture seems dry, add a splash of milk or reserved starchy potato water to restore its creamy texture.
Mix It Up: Recipe Variations
For a cheesy twist, stir in ½ cup of grated Parmesan or cheddar cheese before serving. If you’re feeling adventurous, swap the rosemary for thyme or add a pinch of smoked paprika for a smoky flavor. You can also substitute half the cauliflower with steamed carrots or parsnips for a sweeter, earthier mash.
Time-Saving Hacks
To cut down on prep time, use pre-cut cauliflower florets and skip peeling the potatoes (just give them a good scrub). If you’re short on oven time, roast the garlic in a toaster oven or use store-bought roasted garlic for convenience.
Essential Equipment Guidance
A food processor or blender is key for achieving that smooth cauliflower puree, while a potato ricer or masher ensures fluffy potatoes. If you don’t have a ricer, a sturdy fork or handheld masher works just fine—just mash thoroughly to avoid lumps.
Cauliflower Mashed Potatoes
Ingredients
- 3-4 cloves roasted garlic see notes
- 2 pounds Yukon gold potatoes
- 1 (1-pound) cauliflower head, broken into a few large pieces
- 1 tablespoon minced rosemary
- 4-6 tablespoons olive oil (or butter/vegan butter)
- Salt & pepper
- Reserve some starchy potato water
Instructions
- Roast a whole garlic bulb for 1 hour using this method or drizzle individual cloves with olive oil and salt and bake at 350 until soft (about 15 minutes).
- Meanwhile, bring a large pot of salted water to a boil.
- Add the potatoes and the cauliflower (I did them at the same time) and boil until knife-tender (until you can poke with a knife and it easily slides out). My cauliflower took about 15 minutes, while my potatoes took 25-35.
- In a food processor, puree the cauliflower with roasted garlic, 2 tablespoons of olive oil, rosemary, and a few generous pinches of salt and pepper. Taste and adjust seasonings. (Tip: this mixture can be over-flavored because it’ll get mixed with the potatoes later).
- When the potatoes are soft, remove them from the pot. Peel them (careful, they’re hot) and use a food mill, ricer, or masher, to mash them.
- Add 2 more tablespoons of olive oil, then stir the cauliflower puree into the bowl with the potatoes.
- Stir in a folding motion until smooth and creamy. If necessary, add ¼ cup (or so) of hot starchy potato water to help it out.
- Taste and adjust seasonings, adding more olive oil, salt, pepper, and/or rosemary to taste.
- Serve hot. Mine actually reheated great too – store in the fridge, microwave the next day.