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
- 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). 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 1/2 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.