Garlic Cauliflower and Potato Mash
Creamy and garlicky Cauliflower and Mashed Potatoes are the perfect side dish to serve with a roast beef, turkey or steak dinner. Sneaking extra vegetables into a recipe has never been easier. The kids or your husband will never notice!
Servings: 6 servings
Calories: 211kcal
Equipment
- 1 large pot
- 1 Potato Masher
Ingredients
- 2 lb white or yellow potatoes
- 1 lb cauliflower
- 1 tsp garlic powder
- ¼ cup butter
- ¼ cup milk
- 4 tsp salt; divided
- ⅛ tsp black pepper (optional)
- 1 tbsp chopped parsley (optional)
Instructions
- Chop the cauliflower into bit-sized florets and trim off the hard stems. Discard the stems. Peel and chop the potatoes in half.
- Fill a large pot 2/3 full of water and add a tablespoon of salt. Bring to a boil.
- Add the potatoes to the water and boil for 15 minutes.
- Add the cauliflower to the pot of boiling water and continue to boil until both the potatoes and cauliflower are soft.
- Strain the water from the potatoes and cauliflower using a colander or by placing the lid over the pot and using oven mitts to hold the lid in place allowing for a small opening to drain the water from the pot when tipped. Do this over the sink.
- Add a 1/4 cup of butter, 1 tsp of salt, 1/4 cup of milk and 1 tsp of garlic powder to the pot. Use a potato masher to mash the potatoes and cauliflower together until they are smooth and creamy. Serve warm.
- Add pepper and/or chopped parsley if you wish to season further.
Notes
Storage:
Store any leftovers in a tightly sealed container in the fridge for up to 3 days. Reheat in the microwave.
Variation:
Make this recipe vegan by swapping the butter and milk for dairy-free versions.
Nutrition
Serving: 1serving | Calories: 211kcal | Carbohydrates: 31g | Protein: 5g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 22mg | Sodium: 484mg | Potassium: 886mg | Fiber: 5g | Sugar: 3g | Vitamin A: 256IU | Vitamin C: 66mg | Calcium: 50mg | Iron: 2mg