This healthy 50/50 cauliflower and potato mash with garlic is an amazing side dish for any meal; it's creamy, comforting, and delicious!
This easy and delicious 50/50 cauliflower and potato mash is one of my favorite side dishes at the moment. And if you like potatoes mashed with vegetables, try the Creamy Spinach Potato Mash!
I love serving mashed potatoes and cauliflower with Brats on the Stove, Brats in the Oven, Cast-Iron Chicken Thighs, or Turkey Schnitzel. However, any main meal you’ve just cooked would be just as great!
This is a repost from a while back. I’ve updated the pictures and decided to use half potatoes and half cauliflower for the mash.
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Recipe Ingredients
Cauliflower: Fresh or frozen cauliflower, both versions were just as good. And if you have some cauliflower (or even broccoli) stems left over from cooking another dish where you only used the florets, you can make the mash with those stems. Check out Baked Cauliflower Potato Patties and Cauliflower and Potato Curry
Potatoes: Floury potatoes are always best for mash, but if all-purpose potatoes are all you have in the house, use them.
Vegetable broth: You will need enough to cover the vegetables. I almost always use broth made with a vegetable stock cube and boiling water.
Dairy: What makes this 50/50 cauliflower and potato mash perfect is sour cream, creme fraiche, or cream cheese. I also love adding cream cheese to regular potato mash; I think I've never left it out for the past 5 years or so. Try this Creamy Garlic and Rosemary Mashed Potatoes, too.
Additions: Stir in grated cheese, fresh herbs, or even caramelized onions for a flavorful twist. Follow the instructions in Onion Cake to caramelize the onions, but make less.
How to make cauliflower and potato mash?
Step #1: Place the chopped veggies in the pot and cover them with the hot broth.
Step #2: Bring to a boil and cook them until soft, about 20-25 minutes.
Step #3: Drain well and mash well with a potato masher.
Step #4: Add butter, milk, sour cream, garlic, nutmeg, salt, and pepper to taste. Sprinkle with herbs before serving.
Tips
Drain well: Ensure both the potatoes and cauliflower are thoroughly drained to avoid a watery mash. Let them sit in the pot for a minute after draining to evaporate any extra moisture.
Mashing: I usually use a regular potato masher to make mash. If you prefer an even creamier texture, an electric mixer works well, too. Just be careful not to overmix, as the potatoes can become gluey.
Storage
Make ahead: You can make this 50/50 cauliflower and potato mash recipe ahead of time and refrigerate it until ready to serve.
Refrigerate leftovers in an airtight container for up to 3 days.
Reheat on the stove over low heat, stirring often, and add a splash of milk or butter if needed.
Reheat in the microwave in a covered dish in 1-minute intervals, stirring in between.
What to serve with mashed potatoes and cauliflower?
You can serve the mashed cauliflower and potatoes with just about anything, from meat and poultry to fish or vegetarian main dishes. I often serve it with balsamic beef roast, brats in the oven, fish with tomato sauce, and beef and pork Romanian meatballs.
Do you like this recipe?
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Cauliflower and Potato Mash (50/50)
Equipment
- Large pot
- Potato masher Note 1
Ingredients
- 1.5 lbs cauliflower 700 g
- 1.5 lbs potatoes 700 g
- vegetable broth enough to cover the vegetables
- 2 tablespoons butter
- ¼ cup whole milk or heavy cream, a bit more, if required
- 3 tablespoons sour cream or cream cheese, Note 2
- 2 garlic cloves
- some nutmeg
- fine sea salt and freshly ground pepper
Instructions
- Cook: Bring a large pot of water to a boil. Add some salt, the chopped cauliflower, and potatoes, and cook them until soft, about 20-25 minutes. Drain and mash well.1.5 lbs cauliflower/ 700 g + 1.5 lbs potatoes/ 700 g
- Mash: Drain well, return to the pot, and let sit for 2-3 minutes to allow the excess moisture to evaporate. Mash well with the potato masher.
- Combine: Add butter, warm milk, sour cream, grated garlic cloves, freshly grated nutmeg, salt, and pepper to taste. You can adjust the milk quantity to your liking. Start with 2 or 3 tablespoons and add more for a thinner consistency. Serve hot.2 tablespoons butter + ¼ cup whole milk + 3 tablespoons sour cream + 2 garlic cloves + some nutmeg + fine sea salt and freshly ground pepper
Notes
- Mixer: You can also mash the cauliflower and potatoes with an electric mixer. However, don't overdo it or the potatoes will turn gluey.
- Dairy: You can use creme fraiche or cream cheese instead of sour cream.
betty says
We loved this recipe, just the right balance of potatoes and cauliflower. I will make it again for sure. Thank you.
mjskitchen says
How very interesting! I never would have thought that recipes in a cookbook would be "censored". Thanks for sharing that info and this recipe. What a great way to tone down the starchiness and carbs of mashed potatoes.
Angie@Angie's Recipes says
Very delicious! The mashed cauliflower is one of my favourites too.
KR says
I know and remeber everything you wrote about history. These time was not so long time ago and I realy hope that never come back. And I hope you will publish and modernize these old recipes. Because as you said. Time was terrible but food was poor but fair and real.