These Roasted Garlic Cauliflower Mashed Potatoes need to make it on your dinner menu. Perfect for holidays or just family night.
Guys. Mashed potatoes are my JAM.
They were basically the only thing I ate at Thanksgiving when I was young. Okay and about three dinner rolls plus some turkey. My plate was VERY monochromatic – and obviously not in a good way.
My nana always made the mashed potatoes for Thanksgiving dinner (or any Sunday dinner I requested them) and she made them the best – really creamy with lots of butter. It was either my nana or my mom who would give me a big scoop and then top with a slice of butter. And then when my melty butter disappeared after a few bites, I would ask for more butter… and then when that piece of butter disappeared, more please… Until my mashed potatoes were gone.
Not even kidding.
Mashed potatoes were my favorite dish at Thanksgiving and to this day I still love a good mashed potato recipe.
So I thought it was about time I share with you my own lightened up version…
I’m talking Roasted Garlic Cauliflower Mashed Potatoes.
And not just cauliflower mash, trying to disguise themselves as potatoes – we’re adding both cauliflower AND potatoes in this recipe.
Side note: as I was doing some research I came across several recipes called “cauliflower mashed potatoes” but potatoes were not called for in the recipe. Um, exsqueeze me? I was very confused. I mean it’s one thing to hide cauliflower in mashed potatoes but to let people think cauliflower mash = mashed potatoes without the addition of real potatoes is just ludicrous in my mind.
But I digress. Back to the recipe and love of mashed potatoes (with a tiny hint of cauliflower)
Garlic Cauliflower Mashed Potatoes
Ingredients Needed for Roasted Cauliflower Mashed Potatoes
- yukon gold or yellow potatoes
- head of cauliflower
- garlic cloves
- thick and creamy yogurt (a thick non-dairy yogurt works too)
- milk of choice (I used cashew)
- butter or vegan butter
Now this recipe could not be simpler. The most time consuming task is peeling and chopping the potatoes and cauliflower. But after that it goes by pretty quick.
How to make Mashed Potatoes with Cauliflower
- First things first you peel and chop the potatoes and cut the head of cauliflower into medium florets.
- The potatoes go in a large pot of boiling water while the cauliflower and garlic gets roasted in the oven.
- The pot of potatoes needs to simmer for about 12-15 minutes, depending on how large you cut the potatoes. Potatoes will be done when a fork can easily poke through. While the potatoes are boiling, the cauliflower is roasting and everything will be done at roughly the same time.
- Then you’ll drain the pot and allow the potatoes to sit for 1-2 minutes before placing in pot of or large bowl of stand mixer.
- After the cauliflower and garlic is roasted, it gets broken down in a food processor or high powered blender with some greek yogurt and 1 tablespoon of butter.
Now you’ll combine everything for some deliciousness.
You can use an electric mixer, or potato masher – I used my electric mixer because truth be told I don’t actually own a potato mixer OR a handheld mixer – crazy I know. But any of the mentioned items work as long as your potatoes were cooked down.
Add the butter and begin mashing or mixing the potatoes, slowly begin to add the milk – only add as much as you’d like for a thick and creamy consistency. I ended up needing just about 1/4 cup. And don’t forget salt to taste! I used about 3/4 tsp.
Notes about these Cauliflower Mashed Potatoes
- I first tried this recipe by boiling everything together but found the cook times for both the potatoes and cauliflower were different. The cauliflower held too much moisture and when combined with the potatoes, didn’t get very thick and creamy. Plus there were still cauliflower bits that Mr. FMK discovered and my secret was out.
- By roasting the cauliflower with the garlic you also get more flavor. Then when it’s processed down, the cauliflower bits get mashed up much better with the potatoes.
- To make this recipe vegan/dairy-free, simply use a thick Greek style dairy-free yogurt, vegan butter and non-dairy milk. I always tend to use cashew for cooking and baking but if you don’t mind coconut flavor, a lite canned coconut milk will make things even more creamy.
I hope this recipe makes its way to your dinner soon!
I always love hearing from you – let me know if you make this recipe by leaving a comment/review here on the blog! Xx Ashley
- 1/2 large head cauliflower, 4 cups medium-large florets
- 3 cloves garlic
- 1/2 TBSP olive oil
- 2 lbs yukon gold potatoes (or yellow)
- 2 TBSP thick yogurt (Greek style, Skyr or dairy-free variety)
- 2 TBSP butter, divided (vegan butter also works)
- 4–5 tablespoons unsweetened cashew milk (or milk of choice), as needed
- 1/2 tsp salt, to taste
- 1 TBSP freshly chopped chives
- Prepare the potatoes: Bring a large pot of water to boil. Peel and chop potatoes into medium cubes and place in pot once water is boiling. Reduce heat to low-medium and allow potatoes to simmer for about 12-15 minutes, or until tender. Drain pot and allow potatoes to sit for 2-3 minutes.
- Meanwhile, prepare the cauliflower: Preheat oven to 375ºF and line baking sheet with parchment paper or foil. Cut head of cauliflower in half and then chop into medium-large florets, measuring out about 4 cups. Place cauliflower florets and garlic cloves on lined baking sheet and drizzle with olive oil; use hands to fully coat. Roast for about 15-20 minutes, until lightly golden. Once cauliflower is cooked, transfer to food processor with S-blade, pulse a few times then add 1 tablespoon butter and 2 tablespoons yogurt. Pulse again and scrape down sides of the bowl as necessary. Cauliflower should be broken down into very tiny bits.
- Make mashed cauliflower potatoes: Add drained potatoes to large bowl with cauliflower bits, remaining butter and salt; begin mixing on low speed, or use potato masher. Add in milk slowly, 1-2 tablespoons at a time while you continue to mash or mix on low speed. Only use as much milk as needed for desired consistency – I used 5 tablespoons. Taste test and add more salt if desired; mix in fresh chives.
- Transfer cauliflower mashed potatoes to serving dish, garnish with more chives and slice of butter if desired. Best enjoyed warm!
. Be sure to use dairy-free and vegan-friendly alternatives if needed.
I prefer roasting the cauliflower to boiling or steaming it, as it won’t hold as much moisture and your cauliflower mashed potatoes will stay thick and creamy instead of liquidy.
- Serving Size: 1/6th
- Calories: 180
- Sugar: 3
- Sodium: 207
- Fat: 6
- Saturated Fat: 3
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 3
- Protein: 5
- Cholesterol: 10