Give your mashed potatoes a healthy upgrade with cauliflower. Made with lots of seasonings and even Greek yogurt, these Mashed Cauliflower Potatoes are a special treat.
Liked mashed potatoes, but better
Have you ever wondered how to sneak vegetables into your mashed potatoes? Mashed potatoes are notoriously The Ultimate comfort food, but they kind of lack nutrients other than carbs (lots of carbs). To fix that, I made it my mission to figure out how to incorporate a vegetable without changing too much of the flavor.
Lo and behold, diced cauliflower was the magic missing ingredient.
I took a head of cauliflower, simmered it in chicken broth with the poatoes, and it was like magic. Once I mashed everything together, it was hardly detectable!
This cauliflower recipe is great for when you want mashed potatoes but would prefer to thicken them up with something a bit more nutritious. Seasoned with rosemary, garlic, butter, yogurt, salt, pepper, and paprika, they taste fantastic and are arguably even better than plain old mashed potatoes!
Ingredients in mashed cauliflower potatoes
This recipe certainly doesn’t skimp out on flavor. Check out how many different spices and flavorings are used! You’re going to absolutely love this dish, I guarantee it.
- Yukon potatoes: I love using Yukon potatoes in this recipe for their flavor! 2 lbs will be plenty. Be sure to peel and cube them.
- Cauliflower: Next up, an entire large head of cauliflower is what makes this recipe so perfect! Cut it into florets.
- Chicken broth: We will need 2 cups of broth for simmering the potatoes and cauliflower.
- Rosemary: For flavor, 2 sprigs of rosemary will do wonders.
- Garlic: Always add garlic! Use 3 cloves, minced.
- Butter: What are mashed potatoes without butter? Use 1/4 cup in this recipe. That’s 1/2 stick!
- Greek yogurt: Next up, add 3/4 cup of plain Greek yogurt for flavor. Trust me on this!
- Salt: 1 tsp of salt is plenty.
- Pepper: And 1/2 tsp of pepper is as well!
- Smoked paprika: Finally, add a pinch of smoked paprika for that finishing touch.
What you’ll need for this potato recipe
This recipe is very simple, so you won’t need too many kitchen tools. Start with your cutting board and knife, and then grab a pot, stirring utensil, and something to mash everything together.
- Cutting board
- Chopping knife
- Sauce pot or dutch oven
- Stirring utensil
- Potato masher
- Hand mixer
- Measuring cups: 1/2 tsp, 1 tsp, 1/4 cup, 3/4 cup, 1 cup
How to make mashed cauliflower potatoes
The beauty of making mashed potatoes (with cauliflower) is that there’s hardly any prep time involved aside from cutting the veggies. The majority of the time is spent letting them simmer and then cool, which means you won’t be stuck in the kitchen until showtime!
To begin, add the potatoes, cauliflower, and chicken broth to a large sauce pot or dutch oven.
Next, stir in the garlic and rosemary sprigs.
Simmer over medium heat for 20 minutes or until fork tender.
Turn off the heat and take out the rosemary sprigs (the leaves will fall off) and discard. Let cool for about 15 minutes.
Next, add the butter, Greek yogurt, salt, pepper, and paprika.
Mash everything using a potato masher or hand mixer. I used a combination of both for creamier potatoes.
Optional ingredient substitutes
Sometimes we go to make a recipe and realize we’re missing a key ingredient (at least I do!). If that happens with this recipe, check below for some easy swap options!
- Yukon potatoes: Don’t have Yukon potatoes handy? That’s okay! You can use whichever potatoes you do have, whether red, russet, etc.
- Chicken broth: Next up, chicken broth can be easily switched with veggie broth. If you don’t have that, I imagine using water would work!
- Garlic cloves: Don’t have fresh garlic? Use powder! 1 and 1/2 teaspoons will equal the 3 cloves required for this recipe.
- Butter: Butter can be subbed with ghee.
- Greek yogurt: Finally, any plain flavored yogurt should work in this mashed potato recipe.
More side dishes to try
If you liked this recipe for mashed potatoes, you’ll want to try some of my other side dishes too! From roasted potatoes and apple stuffing to bacon wrapped dates and crab cakes, there’s surely no lack of flavor!
- Easy Roasted Breakfast Potatoes
- Healthier Apple Sausage Stuffing
- Bacon Wrapped Dates with Goat Cheese
- Healthy Crab Cakes Benedict
- Easy Baked Falafel Recipe with Tahini Sauce
Recipe by Erin Morrissey + Photos by The Mindful Hapa
- 2lb yukon potatoes, peeled and cubed
- 1 large head cauliflower (about 2.5 lbs), cut into florets.
- 2 cups chicken broth (veggie also works)
- 2 sprigs rosemary
- 3 cloves garlic, minced
- 1/4 cup butter (or ghee)
- 3/4 cup plain Greek yogurt
- 1 tsp salt
- 1/2 tsp pepper
- pinch smoked paprika
- In a large sauce pot or dutch oven, add potatoes, cauliflower, and chicken broth.
- Stir in garlic and rosemary sprigs.
- Simmer over medium heat for 20 minutes or until fork tender.
- Turn off heat and take out rosemary sprigs (leaves will fall off) and discard. Let cool for about 15 minutes.
- Add in butter, Greek yogurt, salt, pepper, and paprika.
- Mash using potato masher or hand mixer, I used a combination of both for creamy potatoes.
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