Cauliflower Potato Mash

I understand that by now you may be getting sick of everyone replacing all the delicious carbs of the world with cauliflower. But hear me out on this one. I love mashed potatoes just as much as the next person, but I truly believe that adding cauliflower to the mix not only reduces the carbs by half (which is a huge plus, let’s be honest), but also makes it even more delicious!

You still get that creamy indulgent, mashed potato vibe, but with a distinct earthiness from the cauliflower that makes it pair particularly well with meats like pork, steak and dark meat chicken. The butter and milk make this mash smooth and silky and the sour cream adds a nice tanginess that pulls the dish together. You can really serve this with any meal that you’d do straight mashed potatoes, and what’s even better is that your family (and by family I mean you kids), will hardly notice the difference. In fact my toddler actually ate MORE of this Cauliflower Potato mash than she does with regular mashed potatoes. Go figure! Do yourself a favor and give them a try.


  • 2 lb russet potatoes, peeled and quartered
  • 1 medium cauliflower, roughly chopped
  • 4 Tbsp butter 
  • 1/4th cup milk (I prefer whole milk)
  • 1/3rd cup sour cream 
  • 1 ½ tsp garlic salt 
  • ½ tsp onion powder
  • Fresh ground pepper
  • Fresh parsley, chopped (optional)


  • Add potatoes and cauliflower to a large, salted pot of water and bring to a boil over high heat. 
  • Once the water is at a full, rolling boil, continue to boil on medium-high to high heat for 20 minutes or until potatoes are tender. 
  • Pour potatoes and cauliflower into a colander to drain the water and let the steam come off for a minute. 
  • Move the potatoes and cauliflower back to the pot and add 4 Tbsp of butter. 
  • Give a good smash with a potato masher then add milk, sour cream, onion powder sand garlic salt. 
  • Stir and mash to your desired consistency. 
  • Top with fresh parsley if desired and serve. 
  • Enjoy!
Topped them with a simple oven roasted pork tenderloin and mushroom pan sauce with a side of rosemary garlic carrots over arugula. Yum!

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