Healthy Instant Pot Mashed Potatoes and Cauliflower

Creamy and comforting Instant Pot Mashed Potatoes and Cauliflower! An easy, healthy side packed with veggies that the whole family will love. Stovetop option included!

Is there anything more comforting than a steamy bowl of mashed spuds?!

Now I must say...mashed cauliflower on its own doesn't do it for me. Sure, it tastes fine and dandy, but it doesn't taste like mashed potatoes. It's not a potato, after all!

That said, what I've discovered in my quest of a delish veggie-packed potato dish is that a 2:1 ratio of potatoes to cauliflower is simply divine. You really don't taste the cauliflower at all; rather it simply amplifies the fluff factor of the potatoes.

For more potato goodness, don't miss my Creamy Potato Soup! And for a decadent version of this recipe, you'll go wild over Instant Pot Mashed Potatoes with Garlic and Cream Cheese.

Why make mashed potatoes in the Instant Pot

It isn't necessarily faster, but it is totally hands off. You don't have to mess with the settings when it comes to boiling and simmering. Since you just set it and forget it, you can do other things while the potatoes and cauliflower steam.

Plus, pressure cooking locks in all those lovely nutrients!

Stovetop variation

You can totally make this recipe in a pot over the stove if you don't have an Instant Pot. Simply boil the veggies like you normally would, drain, and proceed with the recipe. Easy peasy!

Is peeling necessary?

This is totally a personal preference. If you don't mind the added textural intrigue of having a bit of peel throughout, leave it on!

How to make extra creamy mashed potatoes

1. 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!
2. 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.
3. 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.
4. Add yogurt or cheese. I love a spoonful of full fat Greek yogurt (or sour cream) for extra tang. Freshly grated parmesan is also a delish touch!
5. Use a mix of potatoes. 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 eight cups, which will serve six to eight hungry faces.

• Storing: Store any leftovers in an air-tight container in the refrigerator for three to four days.
• Freezing: Yes, you can freeze mashed potatoes! 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!

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