Potato and Cauliflower Mash
This Potato and Cauliflower Mash delivers all the creamy goodness of mashed potatoes but with a fraction of the carbs. The cauliflower blends seamlessly with the potatoes, making it a lighter option without compromising on flavor.
Equipment
- 1 potato masher, vegetable ricer, or hand mixer,
- 1 large mixing bowl
- 1 large pot
Ingredients
- 2 lbs Russet Potatoes, peeled and cubed (around 4 potatoes)
- 1 head Cauliflower, cut into florets
- ¼ - ½ cup Half-and-Half (or sub whole milk)
- 4 tbsp Butter (I use compound butter)
- 1 tbsp Garlic Salt
- 4 cloves Minced Garlic
Instructions
- In a large pot, bring salted water to a boil. Add the cubed potatoes and cauliflower florets, and cook until both are tender when pierced with a fork, about 15-20 minutes. Drain well.
- Using a vegetable ricer, potato masher, or hand mixer, mash the cooked potatoes and cauliflower together until smooth.
- Stir in the half-and-half, garlic salt, garlic, and butter, allowing both to melt into the mash. The compound butter adds a wonderful depth of flavor, but you can use regular butter if you prefer.
- Add salt and pepper to taste. You can also add more half-and-half if you prefer a creamier texture.