Potato Cauiflower Mash

Dee Stillwell


I try to make healthier choices in feeding me & my family these days. My son doesn't like cauliflower but if I'm sneaky, he will eat it.I tried making just the mashed cauliflower once and was met with resistance. Last week I decided to try again. This time I added 3 lg potatoes to 1 lg head or cauliflower. Nobody could tell it wasn't regular mashed potatoes..except they that it had great flavor...I made gravy for them so they wouldn't be suspect. hehe..They were great with and without it. Enjoy!
You can make healthier by omitting the butter & cooking cream. Serve with a lil' EVOO if desired.

pinch tips: How to Wash Fruits & Vegetables



10 Min


20 Min


1 large
head or cauliflower, cut into floweretts
3 large
russett potatoes, peeled and cut into 1 1/2 " pieces
1/2 large
yellow onion, cut in 1" cubes
4-6 clove
garlic, peeled
1/4 c
1/3 c
philly garlic herb cooking cream (optional)
add milk to desired consistancy
salt & pepper to taste (add other spices if you wish)

Directions Step-By-Step

Cut up cauliflower, potatoes, and onion. Peel garlic. At this point you can either roast them in the oven @425 degrees until lightly browned and tender..or saute in a large skillet until lightly browned. You can ad a bit of water and cover with lid until tender. If it starts to stick before they are done add a little water and covr with a lid.
Mash together with Philly cooking cream, milk, seasonings and a little more butter if desired. When it is the consistency you want serve as a side dish with butter, a drizzle of EVOO, gravy, or just plain. Enjoy!
You can make this a healthier dish by using EVOO (olive oil) instead of butter, and evaporated skim milk or light 1/2 & 1/2 instead of the Philly cooking cream. If you do this, I would add a few fresh herbs to add flavor.

About this Recipe

Course/Dish: Vegetables, Potatoes
Dietary Needs: Vegetarian
Other Tag: Quick & Easy