Description
This recipe for homemade mashed potatoes with cauliflower added is pure comfort food with a nutrition upgrade! Add a dollop of Greek yogurt for tang, a pat of butter (obviously), and plenty of garlic powder and seasoning. It’s a side dish that’s quick and simple on a weeknight, but still special enough to wow at Sunday supper or holiday gatherings. Serve with cozy vegan gravy.
Ingredients
- 4 medium to large russet potatoes, sliced into thick rounds (3 lbs, you can also do half Yukon half russet)
- 1 medium head cauliflower, cored and roughly chopped (1 lb florets, can also use frozen!)
- 2 tsp kosher salt, divided, to taste
- 1/2 cup milk of choice* (whole milk is the best!)
- 1/3 cup plain Greek yogurt, to taste
- 1/4 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). I like to use the Instant Pot for this; see notes below. 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. Don't over-mash or else they'll be gluey. Taste and add more seasoning if needed (I added another 1/2 tsp salt). Serve hot! Leftovers will keep in the refrigerator for 3-4 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.