Potato Cauliflower Mash
This delicious potato cauliflower mash is flavoured with buttery garlic goodness it is the perfect warm side dish for a family meal.
Servings: 6 servings
Calories: 169kcal
Ingredients
- 2 potatoes starchy (agria, russet, Yukon gold)
- 1 head cauliflower
- 2 teaspoons salt
- 4 tablespoons butter
- 2 cloves garlic
- ¼ cup milk
- 1 cup grated cheese
Instructions
- Peel the potatoes and cut into pieces.
- Remove the leaves from the cauliflower and roughly chop to remove the florets.
- Place the potato pieces and cauliflower florets in a pot, fill with water until the vegetables are just submerged. Bring to the boil and cook until the vegetables are tender (fork mashable).
- While the potatoes and cauliflower are cooking heat a saucepan (large enough to hold the potatoes and cauliflower) over medium heat. Add the butter, and sauté the garlic until flavourful. Once sautéed turn off the heat.
- Once the potatoes and cauliflower are cooked drain. Leave them to stand in the cauliflower for a few minutes so as much water as possible evaporates.
- Add the cauliflower and potato to the melted butter. Mash well. Slowly add the milk (if needed) until you have a smooth and creamy mash.
- Stir through the grated cheese.
- Serve
Notes
- To speed up the cook time be sure to cut your potatoes a bit smaller than your cauliflower florets.
- As you are going to mash the potato and cauliflower anyway, it is fine to use a slightly limp head of cauliflower and to very roughly chop it, the florets do not need to be perfect.
- Many people choose mashed cauliflower over mashed potatoes as it is lower in carbs, I like to include it at a family meal because it adds a brassica to the table, and eating a range of veggies is great for our health.
- I love combining the two veggies, as straight cauliflower can get a little watery and straight potato can get a little glugy (your mashed potatoes will never be gluey if they are mashed with cauliflower), a combo is perfect!
- Potatoes (Agria, russet, Yukon gold): When it comes to delicious mashed potatoes it is all about the texture of the potatoes. You need a floury/fluffy textured potato, not a waxy potato.
- Butter: This can be substituted for olive oil if you would like your mash to be dairy-free.
- Milk: The milk is not essential, it is just used to loosen the mash if it is too dry. I often find it is not required. Any dairy-free milk can be used.
- Grated cheese: This can be substituted for vegan cheese or a little nutritional yeast if you would like this recipe to be gluten-free. You can use your favourite cheddar cheese or parmesan cheese.
Nutrition
Serving: 1serve | Calories: 169kcal | Carbohydrates: 19g | Protein: 8g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 21mg | Sodium: 946mg | Potassium: 633mg | Fiber: 3g | Sugar: 3g | Vitamin A: 223IU | Vitamin C: 60mg | Calcium: 189mg | Iron: 1mg