Garlic Mashed Cauliflower Potatoes Recipe

I absolutely love this recipe because it’s a perfect mashup of creamy comfort food and a sneaky way to add more veggies into my diet without sacrificing flavor. Plus, the touch of garlic and optional Parmesan make it feel like a gourmet treat that’s simple enough to whip up any night of the week.

My affection for Garlic Mashed Cauliflower Potatoes stems from their delightful combination of the creaminess one expects from the Yukon Gold potato, with the low-carb benefit of cauliflower. Each mound is elevated by butter and heavy cream, with freshly minced garlic taking the aroma to another level of delight.

I also like to add a little Parmesan cheese to the top for another level of savory depth.

Ingredients

Cauliflower:
Not high in calories and carbs.

Is high in fiber.

Is high in vitamins C and K.

Yukon Gold Potatoes:
Smooth texture, abundant in potassium and vitamin B6.

Garlic:
Adds flavor; has sulfur compounds that might be good for you.

Unsalted Butter:
Delivers a thick and creamy texture that’s rich in essential fatty acids.

Heavy Cream:
Provides a creamy, sumptuous mouthfeel; full of calcium and lipid nutrients.

Parmesan Cheese:
Cheesiness is an optional feature.

It lends a bit of protein and calcium, especially when the cheesing is done with a little shredded low-fat mozzarella.

Ingredient Quantities

• 1 medium head of cauliflower, cut into florets
• 2 large Yukon Gold potatoes, peeled and diced
• 3 cloves garlic, minced
• 1/4 cup unsalted butter
• 1/4 cup heavy cream
• Salt to taste
• Black pepper to taste
• 1/4 cup grated Parmesan cheese (optional)
• Fresh parsley, chopped (for garnish, optional)

Instructions

1. In a big pot, bring to a boil a sufficient amount of water. Add the diced Yukon Gold potatoes and cook them at a rolling boil for 10 minutes.

2. In the pot containing the potatoes, add the cauliflower florets and continue to cook for an additional 10-15 minutes, until both the potatoes and the cauliflower are tender.

3. In a colander, drain the potatoes and cauliflower, letting them rest for a few minutes to lose extra moisture.

4. In the same saucepan, melt the unsalted butter over medium heat. Stir in the minced garlic and cook for about 1 minute until fragrant.

5. Replace the drained potatoes and cauliflower in the pot with the garlic and butter mixture.

6. In the pot, combine the heavy cream, salt, and black pepper. Using either a potato masher or an immersion blender, blend the potatoes and cauliflower until smooth.

7. Should you wish it, the extra flavor can come from the grated Parmesan cheese, which you can fold in.

8. Taste the blend and modify the seasoning, adding more salt and pepper if needed.

9. Move the cauliflower potato mash to a serving bowl.

10. If desired, garnish with freshly chopped parsley and serve warm.

Equipment Needed

1. Large pot
2. Colander
3. Knife
4. Cutting board
5. Potato peeler
6. Wooden spoon or spatula
7. Potato masher or immersion blender
8. Measuring cups
9. Measuring spoons
10. Serving bowl

FAQ

• Can I use a different type of potato? Yes, Russet potatoes work well too, but Yukon Golds provide a creamier texture.
• Can I make this recipe dairy-free? Absolutely, substitute butter with olive oil and heavy cream with a dairy-free alternative like coconut cream.
• How can I add more flavor? Adding roasted garlic instead of minced garlic can enhance the flavor, or try mixing in some herbs like thyme or rosemary.
• Can I prepare this dish ahead of time? Yes, you can make it a day in advance and reheat gently on the stove or in the oven. Add a splash of cream if needed to refresh the texture.
• What can I use instead of Parmesan cheese? Nutritional yeast can be used for a cheesy flavor if you want a dairy-free option.
• How do I ensure the cauliflower isn’t too watery? Make sure to drain the cooked cauliflower well and pat it dry with paper towels before mashing.
• Can I freeze the leftovers? Yes, but be aware the texture may change slightly. Thaw and reheat gently, stirring well to recombine.

Substitutions and Variations

Cauliflower: Use the same amount of broccoli florets to replace cauliflower; it will impart a different flavor and texture. But that’s okay—it might taste good in its own right. Broccoli is packed with nutrients that cauliflower either lacks or has in lesser amounts.
Yukon Gold potatoes: Swap with Russet potatoes for a fluffier texture.
Substitute half-and-half or whole milk for a lighter option.
Olive oil: Substitute for unsalted butter with this dairy-free alternative.
Nutritional yeast: An excellent substitute for Parmesan cheese in vegan recipes that calls for it due to its flavor profile and its high protein and B-vitamin content.

Pro Tips

1. Dry the Vegetables Thoroughly After boiling and draining the potatoes and cauliflower, allow them to sit in the colander for a few minutes to ensure excess moisture evaporates. This results in a creamier mash with better texture.

2. Infuse the Garlic in Butter Cook the garlic in the butter over low heat until it is golden and fragrant, but not browned. This will infuse the butter and add a rich, aromatic flavor to the mash.

3. Use Warm Cream Before adding the heavy cream to the mashed mixture, warm it slightly. This helps incorporate the cream more smoothly and keeps the mash warm.

4. Adjust the Texture For a smoother texture, use an immersion blender, or for more texture, stick with a potato masher. You can also add more cream if you prefer a softer consistency.

5. Elevate with Cheese Even if you choose not to use Parmesan, consider adding another cheese like Gruyere or cheddar for a unique twist. Ensure the cheese is fully melted to enhance the flavor profile.