Creamy Cauliflower Mashed Potatoes

This cauliflower mashed potato recipe takes a traditional favorite to the next level. This dish is creamy, silky, and flavorful – and super easy to make! No one will ever know you snuck cauliflower into the potatoes.

Are you guys ready for what’s about to happen? I am going into uncharted territory. I am about to mess with a sacred, traditional holiday food. Today, I bring you CAULIFLOWER mashed potatoes.

I know, I know. WHO is this crazy lady throwing cauliflower into the mashed potato mix? Uh. It’s me, your friend, Jordan. And you HAVE to hear me out on this one. I am a big fan of wonderful, traditional mashed potatoes. At any given holiday gathering, you can guarantee that 75% of my plate’s real estate is going to be mashed potatoes. BUT – I also love cauliflower.

We were recently shooting a video for this potato and cauliflower soup when I started thinking of other ways to combine the two ingredients. Cauliflower makes things creamy and silky… things like mashed potatoes. 💡💡💡 So now that you know the general thought process that brings us here today…

…let’s talk about this Cauliflower Mashed Potato situation.

• This recipe is incredibly easy and fool-proof. You boil the cauliflower and potatoes together for the same length of time. Then you drain, combine additional ingredients, and blend.
• The finished result tastes incredibly buttery with a subtle hint of garlic (garlic being completely optional.)
• No one will ever know that you hid cauliflower in the mashed potatoes. They’ll be too busy trying to figure out how you made the creamiest, most irresistible taters EVER.
• There is no cream. There is no butter. But no one will believe you when you tell them that. 😘

All of the particulars are out of the way – let’s chat holidays, shall we?

Do you guys already have your Thanksgiving plans laid out? We hosted a Friendsgiving last year, which was super fun! But we’re thinking something more low key sounds nice this year. Maybe a non-traditional meal with just the two of us – three, counting Scout!

What’s your favorite holiday dish or recipe? Like I said, I’m here for the mashed potatoes. 😂 I do love sugar cookies and buckeyes though.

Are you going to any Halloween parties/are you dressing up this year? Clark and I are debating between being Forrest Gump and Jenny again (from a different stage in the movie). OR something from Game of Thrones. It’s a tough call.

Does it usually snow on Christmas in your neck of the woods? We’re hoping for a white Christmas in Colorado! We were home for Christmas last year so I have no idea whether or not it snowed here. It’s pretty much the one day of the year that I can tolerate snow. 😂

Well, that’s all for today folks! Make these cauliflower mashed potatoes for Thanksgiving and or Christmas and or any random weeknight dinner. Then tell me what you think!

Creamy Cauliflower Mashed Potatoes

This cauliflower mashed potato recipe takes a traditional favorite to the next level. This dish is creamy, silky, and flavorful – and super easy to make!

• Author: The Fitchen
• Prep Time: 10
• Cook Time: 50
• Total Time: 1 hour
• Yield: 8 cups
• Category: Side

Ingredients

6 cups yukon gold potatoes, cubed
4 cups cauliflower florets
1/4 cup coconut cream (from canned whole coconut milk)
1/4 cup liquid from coconut milk can
1/2 Tablespoon of salt, or more to taste
1/2 Tablespoon black pepper, or more to taste
!Optional
1 small garlic bulb
1/2 Tablespoon olive oil

Instructions

!Roasted Garlic (Optional)
If using garlic, preheat oven to 400º. Peel off the loose, flaky skin from the bulb. Chop off about 1/4″ from the top of the garlic bulb – this will expose the cloves. Place the bulb on a piece of foil large enough to wrap it. Drizzle olive oil over top, letting it seep into the cloves. Wrap the bulb tightly with foil and place in the oven. Bake 40-60 minutes. Remove from oven and allow to cool. Use a spoon to scrape out the soft roasted garlic.
!Cauliflower Mashed Potatoes
In a large pot, bring 8 cups of water to a boil. You may need more or less water depending on the size of your pot. Make sure you have enough water to cover the potatoes and cauliflower and allow them to move around while boiling.
Carefully add potatoes and cauliflower to boiling water. Boil 30-40 minutes, until potatoes and cauliflower are fork tender.
Drain water. Return potatoes and cauliflower to pot or to a large bowl.
Gently open the UNSHAKEN coconut milk can, being careful to keep the cream in tact and solid at the top. Scrape out 1/4 cup of the cream and add to the potatoes and cauliflower. Add 1/4 cup of remaining clear liquid from the coconut milk can.
Add salt and pepper, and roasted garlic if using.
Using a hand mixer or immersion blender, mix the ingredients until completely smooth.
Serve immediately and enjoy!

Notes

If your mixture looks dry, add more coconut milk liquid 1 Tablespoon at a time. Vegetable broth would also work.
To reheat: add to a pot and pour in a little bit of vegetable broth. Stir constantly until heated throughout.

Nutrition

• Serving Size: 1/2 cup
• Calories: 49
• Fat: 0 g
• Saturated Fat: 0 g
• Unsaturated Fat: 0 g
• Trans Fat: 0 g
• Carbohydrates: 11 g
• Fiber: 1 g
• Protein: 2 g
• Cholesterol: 0 mg

SaveSaveSaveSave

SaveSave