Is there anything more comforting than a steamy bowl of mashed spuds?! Let’s set the record straight. I consider mashed cauliflower sans potatoes its own separate thing (make my roasted garlic mashed cauliflower if that’s your jam!). I love cauli puree for what it is (ahem, cauliflower), but without some spuds, I just don’t think it tastes like mashed potatoes. Instead of taking away the spuds, we’re adding cauliflower! After making tons of mashed potatoes in my day, I discovered that a 2:1 ratio of potatoes to cauliflower is the sweet spot. You don’t even taste the cauliflower; rather it amplifies the fluff factor of the potatoes. Winning!
“This recipe was a hit for my toddler who’s entering a selective food stage! I reduced salt to 1 tsp, but followed recipe exactly otherwise.” -Ashley “This is a win! I added 2 carrots. We make mashed cauliflower often and potatoes added a nice flavor. Using pressure cooker for this was a breeze!” -M. Lou “Delicious, everyone said that it was their favorite puree from now on!” -Marieke
Let’s make ’em extra creamy!
Some people prefer chunky, some people prefer ultra smooth.
Use a stand or hand mixer to whip the potatoes rather than mashing. This will add extra air and fluff factor, making them as creamy as can be! Opt for high fat milk. The more fat, the creamier your potatoes will be. Half and half (cream), whole milk, and non-dairy milk all work, but you’ll definitely get the most velvety mouth feel with a higher fat milk. I would not recommend a strong tasting milk like coconut, as you want the flavor of the potatoes to really shine. Don’t over-mash. If you’ve ever had gluey potatoes, that’s from over-mashing. You want them creamy but not worked to death. Add cheese. Freshly grated parmesan (⅓ cup) is a delish touch. Use a mix. Half russet and half Yukon gold makes for a great texture, I’ve found.
Storage tips
This recipe makes a nice amount of mashed potatoes—about 8 cups, which will serve 8-8 hungry faces. Store any leftovers in an air-tight container in the refrigerator for three to four days. Did you know you can freeze mashed potatoes? Simply place leftovers in a freezer-safe baggie. Freeze flat for up to 2 months. You can also freeze 1-cup portions in small baggies. Defrost in the refrigerator overnight or reheat in the microwave. Now go make your mashed potato dreams come true! Let me know if you love these by leaving a star rating and comment. I appreciate you! *Milk: Whole milk, 2%, half and half, or a neutral, unsweetened and unflavored non-dairy milk all work (almond, rice, oat, soy, etc). I would not recommend coconut milk due to the strong flavor. The higher fat milk you use, the creamier they’ll be.
