Cauliflower Potato Mash
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This lightened up Cauliflower Potato Mash is a great side dish with a unique flavor all it’s own for comfort food cravings without the guilt!JUMP TO RECIPE
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Giving into the cauliflower craze, one night I decided to do a full cauliflower mash as a side dish. While the flavor was great, I missed the texture of classic mashed potatoes, so I decided to combine the two and try a Cauliflower Potato Mash. The result is a delicious side dish that straddles the border of comfort food and healthier eating. The best of both worlds? It’s pretty close.
Cauliflower and Potatoes- a match made in heaven
Whether you’re looking to be a little healthier, or just want a fresh spin on good old mashed potatoes, this Cauliflower Potato Mash is for you. The cauliflower and fresh grated nutmeg add a new depth of flavor to classic mashed potatoes, and we use light sour cream and minimal butter for a side dish slightly on the lighter side, but still oh so satisfying.
Altering the recipe
If you’re looking to remove the potatoes from the equation altogether, this recipe works great without them as well, just double up on your cauliflower.
Want to give this recipe a try?
If you make my Cauliflower Potato Mash, please be sure to leave me a comment! I would love to hear from you, and value your feedback! Lastly, if you make the recipe and love it, please tag me on Instagram! I love to see your photos!
Looking for more great side dishes? Why not try my Stuffed Pattypan Squash with Rainbow Chard, Walnuts & Goat Cheese, Roasted Carrots and Parsnips with Honey-Thyme Butter, Creamy Mushroom Orzo, or Kimchi Fried Rice with Bacon!
Cauliflower Potato Mash
- Food Processor
- 1 head of cauliflower, chopped
- 6-8 petite Yukon Gold potatoes, quartered*
- 1/4 cup light sour cream
- 2 tbsp butter
- 1 tbsp salt (for boiling water)
- 1/2 cup grated cheddar cheese*
- dash of fresh ground nutmeg
- 1/2 tsp garlic powder
- salt and pepper, to taste
- Chop cauliflower into florets/small pieces. Quarter potatoes and add cauliflower and potato to a 5 quart saucepan. Cover with water, add I tbs salt and boil 10-15 minutes, or until soft. Drain and add back to pan to remove excess water.
2. To the bowl of your food processor, add sour cream, butter, cheddar, ½ tsp garlic powder, 1 dash fresh grated nutmeg, and salt and pepper to taste. Add in cooked cauliflower and potatoes and pulse until ingredients are smooth and well combined. Taste and add more salt or pepper as needed.
3. Remove to serving bowl and enjoy!
Gouda cheese would also be great here.
Potatoes can be substituted for an additional head of cauliflower.
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Hi, I’m Sharon!
Welcome to Jawns I Cooked!
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