Mashed Potatoes with Cauliflower (Healthy and Creamy)

I tried numerous times to make mashed potatoes with cauliflower. One time, it turned out like a soup. AND then one time, it was really chunky. After my many fails, I was about to give up until I FINALLY figured it out!

Red potatoes and cauliflower simmered in coconut milk are mashed with parsley, oregano, rosemary and Parmesan into a hearty, herby side dish that tastes like classic mashed potatoes.

The Best Mashed Potatoes with Cauliflower (Creamy and Herby)

The texture turned out perfect. The trick is cooking the two separately. The cauliflower simmers in coconut milk until it is soft and creamy, while the red potatoes boil in water. Once both are tender, they get drained and mashed together, so neither one turns watery or stays chunky.

I LOVE LOVE LOVE sneaking in healthy ingredients when my husband doesn’t know. I wait until afterwards to tell him what’s in it. Ha ha. I love experimenting with recipes on my husband to see whether or not he tastes the ‘healthiness’. All my recipes have passed the test so far!

These passed the test with readers too. One reader made them, and her fiance said he couldn’t even tell they had cauliflower in them.

I like my mashed potatoes a little chunkier, so I just mash them. However, you could beat them to make them smoother and creamier. The cauliflower will take on a similar texture as the potatoes, so whichever way you like your mashed potatoes, the cauliflower follows right along. If someone at your table loves whipped potatoes, this is an easy way to sneak a little cauliflower in.

Fresh parsley, oregano and rosemary give these a savory, garden fresh flavor, and a little Parmesan adds a salty, nutty finish. They are hearty enough for a holiday table and easy enough for a weeknight next to a simple roast chicken.

Why You’ll Love This Cauliflower Mash

• Nobody can tell. The cauliflower blends right in with the potatoes.
• Lighter than classic. Coconut milk replaces butter and cream, and half the bowl is cauliflower.
• Full of herbs. Parsley, oregano and rosemary add lots of flavor.
• Your texture, your way. Mash for rustic or beat for smooth and creamy.

Ingredients You’ll Need

Exact amounts are in the recipe card below.

• Cauliflower: One head, cut into florets and washed well. Choose a firm, creamy white head with no brown spots. Cut the florets about the same size so they all soften at the same time. Frozen florets work in a pinch, but they hold more water, so drain them very well.
• Red potatoes: Three large red potatoes, washed well and cut into chunks. Red potatoes are waxy and naturally creamy, and their thin skins can stay on, which adds color and saves peeling. Yukon Golds make a good swap. Cut the chunks evenly so they cook through together.
• Coconut milk: The cauliflower simmers in it, so it soaks up a mild, creamy richness in place of butter and cream. Use unsweetened coconut milk so the potatoes don’t taste sweet. Any milk you like works too, though it will change the flavor slightly.
• Fresh parsley: Adds a fresh, green flavor and pretty flecks of color. Chop it finely so it spreads through the mash. Save a little to sprinkle on top before serving.
• Oregano: Brings a warm, savory, slightly earthy note that makes the mash taste herby rather than plain.
• Rosemary: Fresh or dried both work. Rosemary is strong and piney, so chop fresh leaves very finely or crumble dried rosemary between your fingers. Pull fresh leaves off the woody stem first.
• Salt and black pepper: Potatoes and cauliflower both need salt to taste their best. Start with the amount in the card and add more to taste after mashing.
• Parmesan cheese: Optional. Freshly grated Parmesan melts into the hot vegetables and adds a salty, nutty depth. Skip it, or use a dairy free alternative, to keep the dish dairy free.

How to Make Mashed Potatoes with Cauliflower

1. Simmer the cauliflower. In a large skillet, bring the cauliflower florets and coconut milk to a boil. Cover, reduce the heat and simmer for about 15 minutes, until a fork slides easily into the thickest floret. Keep the lid on so the florets steam as well as simmer.
2. Boil the potatoes. Meanwhile, bring about 4 cups of water to a boil in a large pot. Add the potato chunks and boil for about 15 minutes, until they are tender and a knife slides through with no resistance.
3. Drain both. Once the cauliflower and potatoes are tender, drain both well and return them to the large pot. Draining thoroughly is what keeps the mash from turning soupy. Let them sit in the hot pot for a minute so any extra moisture steams off.
4. Season. Add the parsley, oregano, rosemary, salt, pepper and Parmesan while the vegetables are still steaming hot, so the cheese melts and the herbs release their aroma.
5. Mash. Mash until the potatoes are smooth and the herbs are well mixed. For a rustic, chunkier mash, use a hand masher. For super smooth and creamy potatoes, beat them with a hand mixer. Taste and adjust the salt and pepper.
6. Serve hot. Spoon into a warm bowl, sprinkle with a little extra parsley and enjoy right away.

Cauliflower Mashed Potatoes FAQs

• Can you taste the cauliflower? Not much. One reader’s fiance said he couldn’t even tell they had cauliflower in them.
• How do I make them smooth and creamy? Beat them with a hand mixer instead of mashing. The cauliflower will take on a similar texture as the potatoes.
• Why are my mashed potatoes watery? Usually the cauliflower or potatoes weren’t drained well. Drain both thoroughly and let them steam dry in the pot for a minute before mashing.
• Do I need to peel the red potatoes? No. Their thin skins are tender and add color and a little texture. Just scrub them well under running water before cutting.
• Can I make them dairy free? Yes. Leave out the Parmesan, since the coconut milk already replaces the butter and cream.
• Can I make them ahead? Yes. Make them up to a day ahead and reheat on the stove or in the microwave, stirring in a splash of coconut milk to loosen them.
• How do I store leftovers? Refrigerate in an airtight container within 2 hours and eat within 3 to 4 days.
• Can I use russet potatoes? Yes. Russets make a fluffier mash. Peel them first, since their skins are thick.
• Can I use dried herbs? Yes. Use about a third as much dried parsley and oregano as fresh, since dried herbs are stronger.
• What should I serve them with? They are a great side for roast turkey, chicken, steak or a holiday dinner.

Healthy Cauliflower and Potato Mash

Healthy cauliflower and potato mash made with red potatoes and cauliflower simmered in coconut milk, mashed with parsley, oregano, rosemary and optional Parmesan. Readers say no one can tell there is cauliflower in it.

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Ingredients

  

• 1 head of cauliflower cut into florets and washed well
• 3 large red potatoes washed well and cut into chunks
• 1 cup coconut milk
• 1 Tbs fresh parsley
• 1 Tbs oregano
• 1 tsp fresh or dried rosemary
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 cup fresh grated Parmesan cheese optional

Instructions

 

• In a large skillet, bring cauliflower florets and 1 cup coconut milk to a boil. Cover, reduce heat, and simmer for about 15 minutes until tender.
• In a large pot, bring about 4 cups of water to boil. Add potato chunks and boil for about 15 minutes until tender.
• Once cauliflower and potatoes are tender, drain both and return them back to the large pot. Add parsley, oregano, rosemary, salt, pepper, and cheese. Mash until potatoes are smooth and herbs are well mixed. Serve hot and enjoy!

Made these mashed potatoes? Leave a star rating in the recipe card and tell me how it turned out in the comments below. I want to know if anyone at your table tasted the ‘healthiness’!

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