If you are looking for low carb alternatives to your regular mashed potatoes try making this creamy potato and cauliflower mash recipe! The addition of goat cheese gives it a rich flavor and adds to the creamy texture of the Yukon gold potatoes. This side dish is perfect for any night of the week or can even be made for a special occasion holiday dinner like Thanksgiving dinner or Easter dinner.
Why this potato cauliflower mash is the best!
Holiday meals are not complete without a bowl of creamy mashed potatoes, however we can try to make a delicious alternative by adding some cauliflower to the mix! This is one of my favorite side dishes because it has that feeling of comfort food without the guilt! Plus it cooks quickly, reheats well and goes with just about any entrée!
Yukon gold potatoes- these potatoes have a creamier texture than Russet potatoes. You can make a creamy mash with much less butter!
goat cheese- has a mild taste and a creamy texture that pairs perfectly with this veggie mash. You could use cream cheese if you prefer that instead.
head of cauliflower- get a fresh head if possible. One should give you about 4 cups when you cut away the stems. Cauliflower has many health benefits, is high in fiber and low in carbs. If you love cauliflower check out this cauliflower recipe using cauliflower puree for a quick soup!
Fill a large stock pot with 8 cups of water and set on stove top. Do not turn the heat on yet.
Peel and chop the potatoes into 1 inch cubes. Place the potatoes in the stock pot and turn to medium-high heat.
While waiting for the water to begin boiling cut the cauliflower florets away from the stem.
After the potatoes come to a boil reduce heat slightly and boil for 2 more minutes before adding the cauliflower. Once you place the cauliflower in the pot with the potatoes cook for an additional 10 minutes or until both potatoes and cauliflower are fork tender.
Drain the vegetables making sure to shake out any excess moisture and return to pan. Add butter, salt and black pepper and use either a hand mixer, potato masher or immersion blender into a creamy texture.
If you have a food mill or a potato ricer that will give your mash a creamier and lighter texture.
Stir in the goat cheese and thyme or other fresh herbs.
how to Serve
After you have mashed the vegetables to the desired consistency transfer the cauliflower mixture to a serving bowl. Garnish with extra herbs, a pat of butter and a sprinkle of cheese.
- Do not add the cauliflower and potatoes at the same time. Cauliflower cooks quicker than potatoes so it is best to let the potatoes get a head start.
- Always start cooking your potatoes in cold water. This will ensure that the potatoes cook evenly.
This potato cauliflower mash is so creamy and has a great flavor. If you are wanting to add a little extra you could swirl a spoonful of Greek yogurt or sour cream. Here's a few great additions for your cauliflower mash.
- fresh rosemary
- parmesan cheese
- green onions
How to store leftovers
Leftover potato cauliflower mash heats up very well so store those leftovers for the next day. Keep in an airtight container for 2-3 days in the refrigerator. Reheat in the microwave for 1-2 minutes, stir and continue heating if necessary.
Looking for other side dish recipes? Try these!
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Creamy Potato and Cauliflower Mash Recipe
- 3 cups Yukon gold potatoes, peeled and chopped
- 4 cups cauliflower, chopped
- 2 tablespoons butter
- 2 ounces goat cheese, crumbled
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon thyme
- Fill a large pot with 8 cups of water and place on stove top. Do not turn on yet.
- Peel and chop potatoes in 1 inch cubes.
- Add the potatoes to the pot of water. Turn stove on high to bring to a boil.
- Once boiling, turn stove down to a simmer and cook for 2 minutes before adding the cauliflower.
- After adding cauliflower continue boiling for 10 minutes. Cauliflower and potatoes will be fork tender.
- Drain the vegetables and return to the pot. Add the butter, salt, and pepper and mix with a hand mixer or potato masher. Stir in goat cheese and thyme.
- Use a spatula to scrape the mash into serving bowl. Garnish with additional thyme leaves and a pat of butter.
- Store leftovers in an airtight container for 2-3 days.