These Creamy Mashed Cauliflower and Potatoes are really good – I mean it. I’ve served it multiple times to my kids and no one has uttered a word except to say that these are REALLY good!
I’ve also made Turkey Shepherd’s Pie with these Mashed Cauliflower and Potatoes as the topping.
I know some of you think that vegetables should be served front and center, and I used to be in that camp 100%, but I can’t help myself sometimes, especially if it means I get to sneak in a few extra servings of vegetables at dinnertime. You see, I know my kids rarely eat vegetables at lunch, and unless I make them an omelet for breakfast, they almost never eat vegetables at breakfast time. So, the only opportunity to squeeze in their daily dose is at dinnertime.
You might recall my Balsamic Glazed Roasted Vegetable Meatloaf (I actually served these mashed cauliflower and potatoes with it), my Super Healthy Tomato Sauce (that I’ve used generously in baked ziti and lasagna, and served with meatballs), or my Kale Artichoke Pumpkin Seed Pesto (that I’ve snuck into grilled cheese sandwiches). By using these admittedly sneaky techniques, I have managed to double (and triple sometimes) the amount of vegetables my kids eat at dinner because I also serve a vegetable (or two, or a double portion) with their meal.
I made these Creamy Garlic Mashed Cauliflower and Potatoes in one pot – the potatoes were in the bottom of the pot and the cauliflower steamed on top of the potatoes. Then, I pureed the cauliflower until smooth in a food processor. I whipped the potatoes separately, then added the cauliflower and continued whipping the two together; potatoes would have turned gluey in a food processor.
Some fresh garlic flavors these mashed cauliflower and potatoes and Greek yogurt gives them a nice creaminess. Topped with some chopped chives, these Creamy Mashed Cauliflower and Potatoes remind me of one of my favorite baked potato toppings – sour cream and chives.
It hasn’t always been easy getting my kids to eat their vegetables. In fact, it’s taken me a number of years to get them to eat as many and as large a variety of vegetables as they do today. The good news is that rarely do I hear any complaining (just a few jabs here and there about how many vegetables I sometimes squeeze on my kids’ plates), and my kids have been a lot healthier over the years.
This week, I’m participating in Food Network’s Sensational Sides event where Something Mashed is being featured. Please be sure to check out what all my foodie friends made:
Weelicious: Mascarpone Mashed Potatoes
Jeanette’s Healthy Living: Creamy Garlic Mashed Cauliflower and Potatoes
Cooking With Elise: Savory Banana Corn Cakes
Virtually Homemade: Three-Onion Brown Butter Mashed Potatoes
Napa Farmhouse 1885: Mashed English Pea Spread on Garlic-Rubbed Bruschetta With Roasted Salmon
Red or Green? Smashed Potato Tacos With Guacamole & Tomato Salsa
Devour: Easy Mashed Plantains Recipe
Domesticate Me: Mashed Sweet Potatoes With Goat Cheese
The Sensitive Epicure: Italian Style Smashed Potatoes
The Heritage Cook: Whipped Ginger-Cardamom Sweet Potatoes
Dishin & Dishes: Truffled Mashed Potatoes With Prosciutto and Rosemary
FN Dish: Mashed Spring Sides
- 1 small head cauliflower, trimmed, florets only
- 4-5 medium potatoes (roughly the same amount as cauliflower florets), peeled, cut into 1" pieces
- 2 cloves garlic, finely minced
- ⅓ cup chicken stock
- ⅓ cup non-fat Greek yogurt
- salt and pepper, to taste
- a few drizzles of extra virgin olive oil
- minced chives, for garnish
- Add enough water to a large pot to just cover the potatoes. Bring to a boil. Add potatoes. Place steamer basket over potatoes; place cauliflower on top. Cover and steam cauliflower for 10 minutes (it should be tender); remove. Cover pot and continue to cook potatoes until tender, about another 10 minutes.
- Meanwhile, place cauliflower in food processor and process until smooth, scraping down the sides with a spatula.
- When potatoes are tender, drain and place in a mixing bowl. Add minced garlic, and beat until smooth. Add processed cauliflower, chicken stock and yogurt. Beat until blended. Season with salt and pepper. Add a few drizzles of extra virgin olive oil.
- Sprinkle with minced chives before serving.