I was late to the whole ‘cauliflower as a substitute’ craze. I recall a friend a years ago recommending that I make cauliflower mashed ‘potatoes’ instead of traditional mashed potatoes. She told me I wouldn’t be able to tell the difference. Being the potato lover that I am, I knew in my heart that that just wasn’t possible.
But then I came across a recipe that called for half potatoes and half cauliflower. Given that I like cauliflower far more now than I ever have, I thought this was something I should try. I decided to adapt my go-to potato recipe, Party Potatoes, but use equal parts cauliflower and gold/butter potatoes.
The potatoes, cauliflower and rosemary all cook in the same pot. Once fork-tender, I use a potato ricer to mash them. I find that the ricer (resembles a large garlic press) adds air to the mixture and also prevents me from over mixing. You can also use a mixer or mash by hand. Then I add some butter, olive oil, a bit of half and half and some herb goat cheese. If you can’t find an herb goat cheese, you could substitute traditional Boursin cheese (so you still get some herbs) or a plain goat cheese.
One of the great things about this recipe is that you can make it ahead of time (up to two days in advance) and transfer it to an oven-safe baking dish. Refrigerate it until you’re ready to cook and then heat it in the oven. This technique turns out an amazing mash every time – whether it’s all potatoes or a combination of potatoes and cauliflower. And, you can do the clean up long before your guests arrive.
Don’t worry about this dish having a strong cauliflower taste – I didn’t find that at all. There’s a subtle flavor but mostly it just tastes like you’re eating really good mashed potatoes. But with fewer carbs and who doesn’t like that idea, especially during the holiday season?
| Potato-Cauliflower Mash | Print |
- 2 pounds gold or butter potatoes
- 1 large head of cauliflower, cut into small florets (about four cups)
- 3 rosemary sprigs
- 4 ounces herb goat cheese or Boursin cheese, at room temperature and cut into pieces
- 3 tablespoons butter, at room temperature
- 3 tablespoons extra virgin olive oil
- 3 tablespoons half and half
- Fine sea salt and freshly ground pepper
- Peel potatoes and cut into 1-inch pieces. Cut cauliflower into small florets. Place potatoes, cauliflower and rosemary in a large pot (6 to 7 quarts) and cover with cold water. Cover and bring to boil on high heat. Turn down to medium heat and cook until potatoes and cauliflower are cooked through and just barely break apart when “cut” with a fork – about 20 to 30 minutes. Drain potatoes and cauliflower. Remove rosemary sprigs.
- Mash potatoes and cauliflower using a potato ricer (which is what I use), electric mixer or by hand (or however you mash potatoes) being careful to not over mash them. Using a wooden spoon, mix in cheese, butter, olive oil, and half and half. You may need to add either more olive oil and/or half and half to reach the right creamy consistency. Salt and pepper to taste.
- Using olive oil, lightly oil a deep baking dish (3-4 quart) and place potato and cauliflower mash in dish.
- Bake immediately or refrigerate until ready to heat.
- Preheat oven to 400°F. Bake potato and cauliflower mash uncovered until heated through about 30 minutes (or 50 minutes if refrigerated).
* Have other things in the oven that need to cook at another temperature (such as 350°F)? That's fine, just increase the cooking time.
* These are the perfect potatoes to make for a holiday dinner or large gathering because you can make them ahead, but they taste like they were freshly made.
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