Potato and Cauliflower Mash

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This recipe for Potato and Cauliflower Mash is a fabulous dish and it tastes and feels (texture) just like mashed potatoes!



I remember watching episodes of Giada at Home when munchkin was a baby. I would hear her talk about her daughter and speak of how she would try so many things and she was loving vegetables. I was hoping I would be as lucky. I wished that my Munchkin would love broccoli, cauliflower, spinach, mushrooms, brussell sprouts and seafood (my early struggles) and I was pretty encouraged when she loved the homemade baby foods I made her. She loved the peas! Yeah! Success. Then came the green beans (vehemently hated the beans) I could get her to eat broccoli with cheese sauce (minor success).

Now she is 2, she may be picking up on her daddy’s picky palate. She has refused most vegetables, with the exception of corn, cucumbers, peas and broccoli with cheese sauce. I can not tell you how often we have eaten those veggies. I am tired of the struggle and tired of peas and broccoli so often. So, I put my foot down. I am going to figure out how to get more vegetables in her diet.

I am so excited to say that Potato Cauliflower Mash was a complete success. She loves this dish so much, I eventually have to cut her off! That makes me truly happy.  Score!!!  One point for Mommy!

This is a fabulous dish and it tastes and feels (texture) just like mashed potatoes.  The braising of the cauliflower really makes a difference.  I will be making these again for sure.  Next time I will cut down the potatoes and see how that goes.

Recipe from Chef John Mitzewich


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potato and cauliflower mash in a red bowl

Potato and Cauliflower Mash

Donna Elick
Potato and Cauliflower Mash
5 stars from 1 review
Tried this recipe?Please comment and review!
Prep Time 20 minutes
Total Time 20 minutes
Course Side Dish
Cuisine American
Method Stovetop
Servings 6


  • 1 head cauliflower
  • 3-4 medium russet potatoes
  • 1/4 cup butter
  • 1 teaspoon salt, plus more for potato water
  • 1/4 teaspoon Pepper, to taste


  • Peel russet potatoes and cut them in half lengthwise Place them in a large pot, covering the potatoes with water add salt to the water, boil until tender.
  • Cut the florets off the cauliflower head by turning it upside down, and take your knife and go around the center core and cut through all those branches. All the florets will come right off. If there are any big pieces cut them in half.
  • Place the cauliflower in a medium saucepan, over medium heat add butter and salt. Cover the pan. Stir every 5 minutes until it’s fork tender.
  • Once the cauliflower is done remove the cover and turn heat to high. When most of the liquid is gone, turn it off, and add pepper.
  • Mash cauliflower with a potato masher until you reach your desired consistency. I mashed mine very fine. Add potatoes to the cauliflower, and mash well until desired consistency is reached. Add milk, mash mixture to combine, sprinkle with your favorite herb (chives or parsley are great) and serve!

Donna’s Notes

Recipe from Chef John Mitzewich


Serving: 1 | Calories: 176cal | Carbohydrates: 24g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 482mg | Sugar: 2g | Fiber: 3g | Calcium: 38mg | Iron: 1mg

All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.

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  1. Hey, stop copying me. 😉 bwahahahaha, what's up with the similar posts? I suppose it's true what they say about great minds. Have a FABULOUS play day and I'll call you later.

  2. These look delish! I've mashed cauliflowers before and loved it but the texture was just a smidgen "off" so I think this way of adding some potatoes sounds like a winner. Thank you so much for stopping by my blog. I appreciated all of your insight into food photography.

    1. I have to admit that I vehemently dispise cauliflower. I have tried it with cream sauce, cheese sauce, roasted, fried. Could never stomach it. This way, I loved the dish. I could not even taste the cauliflower in there. My mom swears I don't need the potatoes. However, she is a cauliflower lover.

      I mentioned the coding to Chad. I will have him email you to see exactly what you are looking for. You can contact him too chad [at} beyora [dot} com
      Have a great day Geni!

  3. How exciting that your daughter took to this yummy side dish so well! I think adults and kiddos alike would have no problem enjoying such a delicious looking dish!

    1. I am so thrilled that she loves this. She surprised me this morning by asking for eggs and turkey sausage. I tried to hold back my gasp as I quickly prepared them. She is picky about eggs and meat too, so I was tickled pink.

      Now if only I could get Chad to try it.

    1. It is a pleasant surprise. I think I will make potatoes like this from now on. The flavor is incredible. Usually I add a lot of cream and butter to flavor the potatoes, this only took 1 cup of milk and 1/4 cup of butter for all that fantastic flavor. I am thinking of adding an herb next time to the last step. Thank you for stopping by.

  4. Donna, having grown kids and looking back, I can say that they definitely go through stages of pickiness. But don't stress over it – I am confident with your wonderful cuisine that your little munchkin will grow up with a very versatile and adventuresome palate!

  5. Do you have any tips about freezing this, I'm expecting a baby and trying to stock up before my due date. Thanks for sharing!

    1. Hi Rachel, I actually have never tried to freeze these. We can't seem to make enough to have left overs (they go so quick). I know that potatoes tend to break up as they defrost, but these are mashed so that should be fine. Cauliflower should freeze and defrost great.

  6. Where does the water that you say to boil off the cauliflower come from? I don't see where it says to add any water.

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