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
With love, from our simple kitchen to yours.
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Potato and Cauliflower Mash
- 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!
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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