Creamy and fluffy Cauliflower Mashed Potatoes using russet potatoes, fresh OR frozen cauliflower, and Greek yogurt for extra tangy goodness! You don't even taste the cauliflower. I love using a bag of frozen cauli and not peeling the potatoes to make this super fast. An easy, healthier take on mashed potatoes.
Is there anything more comforting than a steamy bowl of mashed spuds?!
Let's set the record straight. I consider mashed cauliflower sans potatoes its own separate thing (make my roasted garlic mashed cauliflower if that's your jam!). I love cauli puree for what it is (ahem, cauliflower), but without some spuds, I just don't think it tastes like mashed potatoes.
Instead of taking away the spuds, we're adding cauliflower! After making tons of mashed potatoes in my day, I discovered that a 2:1 ratio of potatoes to cauliflower is the sweet spot. You don't even taste the cauliflower; rather it amplifies the fluff factor of the potatoes. Winning!
5 star reader praise ★★★★★
"Finally, a way to get my husband to eat cauliflower! I prefer my mashed potatoes slightly chunky so used a hand masher and added a little sharp cheddar cheese. This cauli-potato mash will be in our side rotation!" - Annie
"This recipe was a hit for my toddler who's entering a selective food stage! I reduced salt to 1 tsp, but followed recipe exactly otherwise." -Ashley
"This is a win! I added 2 carrots. We make mashed cauliflower often and potatoes added a nice flavor. Using pressure cooker for this was a breeze!" -M. Lou
"Delicious, everyone said that it was their favorite puree from now on!" -Marieke
The low down on ingredients
- Potatoes: You can use all russet, all Yukon gold, or a mix of both. You just want to make sure they're starchy vs waxy (like red potatoes). Peel if you want, or don't!
- Cauliflower: Extra veggies, yay! You'll want one whole head of cauliflower. You could also buy a bag of florets. Use more or less if you want, we're flexible! The beauty here is that you don't have to squeeze or grate anything, AND you can use a bag of frozen. That's honestly what I do most often. So simple!
- Greek yogurt: I just love the tang that Greek yogurt adds here. You can use any fat percentage.
- Milk: I've tested these with almond milk and whole milk, and I gotta say whole milk is the winner. The extra fat adds so much to the overall mouthfeel of the recipe.
- Garlic powder: Love me some garlic in potatoes.
- Butter: Because, duh. The more the merrier, right?! You can melt it for the easiest incorporation but I always end up just putting it right in.
- Lots of salt and pepper: More than you think; potatoes need a heavy hand on seasoning.
Let's make 'em extra creamy!
Some people prefer chunky, some people prefer ultra smooth.
- Use a stand or hand mixer to whip the potatoes rather than mashing. This will add extra air and fluff factor, making them as creamy as can be!
- Opt for high fat milk. The more fat, the creamier your potatoes will be. Half and half (cream), whole milk, and non-dairy milk all work, but you'll definitely get the most velvety mouth feel with a higher fat milk. I would not recommend a strong tasting milk like coconut, as you want the flavor of the potatoes to really shine.
- Don't over-mash. If you've ever had gluey potatoes, that's from over-mashing. You want them creamy but not worked to death.
- Add cheese. Freshly grated parmesan (⅓ cup) is a delish touch.
- Use a mix. Half russet and half Yukon gold makes for a great texture, I've found.
Storage tips
This recipe makes a nice amount of mashed potatoes---about 8 cups, which will serve 8-8 hungry faces.
Store any leftovers in an air-tight container in the refrigerator for three to four days.
Did you know you can freeze mashed potatoes? Simply place leftovers in a freezer-safe baggie. Freeze flat for up to 2 months. You can also freeze 1-cup portions in small baggies. Defrost in the refrigerator overnight or reheat in the microwave.
Now go make your mashed potato dreams come true!
Let me know if you love these by leaving a star rating and comment. I appreciate you!
Print
Cauliflower Mashed Potatoes (with Greek Yogurt!)
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6 servings 1x
- Category: Side Dishes
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Description
Creamy and comforting Instant Pot Mashed Potatoes and Cauliflower that taste just like traditional mashed potatoes! An easy, healthy side packed with veggies that the whole family will love. See Notes section for stovetop instructions. Serve with the cozy gravy.
Ingredients
- 4 medium to large potatoes, sliced into thick rounds (3 lbs, I like half Yukon and half russet)
- 1 medium head cauliflower, cored and roughly chopped (1 lb florets, can also use frozen!)
- 2 tsp kosher salt, divided, to taste
- ½ cup milk of choice* (whole milk is the best!)
- ⅓ cup plain Greek yogurt, to taste
- ¼ cup salted butter
- 1 tsp garlic powder
- Freshly ground black pepper
Instructions
- Get out your milk, yogurt and butter so they can come to room temperature.
- Add potatoes and cauliflower to a large pot (I usually don't peel mine for ease, but that's up to you! Just rinse them very well if you don't). Add enough cold water to fully cover potatoes and sprinkle with 1 tsp salt.
- Bring to a boil over high heat. Reduce heat to medium or medium low and cook, uncovered, for 15-20 minutes, or until potatoes are fork tender. Drain very well and then return to pot.
- Add milk, yogurt, butter, garlic powder, remaining 1 tsp salt, and several grinds of pepper. Use a potato masher to mash until creamy. Taste and add more seasoning if needed (I added another ½ tsp salt). Serve hot! Leftovers will keep in the refrigerator for three-four days.
Notes
Instant Pot: Place potatoes and cauliflower in the Instant Pot. Add 3 cups water and sprinkle with 1 tsp kosher salt. Seal lid and cook on Manual for 10 minutes. Quick release remaining pressure. Drain vegetables and return to Instant Pot. Proceed with step 4 of recipe.
*Milk: Whole milk, 2%, half and half, or a neutral, unsweetened and unflavored non-dairy milk all work (almond, rice, oat, soy, etc). I would not recommend coconut milk due to the strong flavor. The higher fat milk you use, the creamier they'll be.
M Lou says
This is a win! I added Greek yogurt and 2 carrots. We make mashed cauliflower often and potatoes added a nice flavor. Using pressure cooker for this was a breeze! Thanks for the recipe
Alexis Joseph, MS, RD says
Love the carrot addition, thanks!!
Dolores says
Can you really freeze the left overs?
Alexis Joseph says
Yes, they freeze very well!
Marieke says
Delicious, everyone said that it was they favorite puree from now on !
Alexis Joseph says
I’m so glad!!
Ashley says
This recipe was a hit for my toddler who is entering a more selective food stage! I reduced the salt to 1 teaspoon, but followed the recipe exactly otherwise.
Annie says
Finally, a way to get my husband to eat cauliflower! I prefer my mashed potatoes slightly chunky so used a hand masher and added a little sharp cheddar cheese. This cauli-potato mash will be in our side rotation!
Alexis Joseph says
Mmmm that sounds sooo good with the cheddar. Thrilled hubby approved!
Alexis Joseph says
Yayyy!!
Alexis Joseph says
Super!
Dylan says
So comforting! Love the addition of cauliflower 🙂
Alexis Joseph says
Eeee thanks, Dylan!!!