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–+ servings
potato cauliflower mash in a white dish on a beige cloth.
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5 from 3 votes

Potato Cauliflower Mash

This creamy potato cauliflower mash is creamy and flavourful, and perfect as a side for so many main dishes. Made on the stove top, it is an easy recipe all the family will love. The recipe makes 4-6 servings.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Side Dish
Cuisine: American, British
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4 servings
Calories: 233kcal
Author: Claire

Equipment

Ingredients

  • 1 pound potatoes halved if larger in size
  • 1 small cauliflower head cut into large florets
  • ½ small white onion diced
  • 2 garlic cloves minced or finely diced
  • 1 tablespoon sage leaves diced
  • ⅓ cup non-dairy milk
  • 2 tablespoon butter
  • 2 tablespoon olive oil
  • pinch salt
  • pinch black pepper optional

Instructions

  • Bring a large pan of water to a boil. Salt the water and then tip in the potatoes and cauliflower (tip, add the potatoes first so they are at the bottom). Bring the water back to a boil, then reduce the heat to a light simmer. Check to see if the cauliflower is fork tender after 15 minutes and remove with tongs if so (cook for a further few minutes if required). Continue to cook the potatoes for another 12-15 minutes or until fork tender.
  • While the potatoes are cooking place the removed cauliflower in a colander over a bowl and allow for any excess liquid to drain off for a few minutes.
  • Drizzle a little olive oil in a pan and fry the onion and garlic for 4-5 minutes, until the onion has softened.
  • Add the cauliflower, onion, garlic, sage, butter, olive oil, non-dairy milk, salt and pepper (if using) to a food processor. Blend to a thick puree.
  • Mash the cooked potatoes so they are at least partly broken down.
  • Add the potatoes to the food processor and use a spoon to mix them in slightly with the cauliflower. Then blend for 10-20 seconds so they are all combined and you have a thick puree. Adjust with more milk if too dry, or more butter to taste preference.
  • Spoon into your serving bowl, drizzle with a little extra virgin olive oil and sprinkle over more salt and pepper to taste. Serve immediately and enjoy!

Notes

  • If you want a very 'light' mash, then you may wish to peel the potatoes. Personally I don't, but do or don't to preference!
  • Adjust the amount of sage and garlic to taste preference.
  • For a thicker mash, you can change up the ratios of potatoes and cauliflower so there is more potato. If doing so, you may need to add a little of the starchy water the potatoes were cooked in to the food processor so the mash isn't too dry.
  • If the mash has cooled transfer to your pot to gently heat, or place the serving dish with the mash into the oven if you are using it for other dishes.
  • Please note that nutritional information is offered as a courtesy. It is auto-generated and should be understood to be an estimate.
 
Swiss Interest Group Histamine Intolerance (SIGHI) food compatibility list for histamine
All ingredients score 0 on the SIGHI list, with the exception of:
  • non-dairy milk has various scores.
  • garlic, which scores 1.
  • black pepper, which scores 2.

Nutrition

Calories: 233kcal | Carbohydrates: 25g | Protein: 4g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 82mg | Potassium: 730mg | Fiber: 4g | Sugar: 3g | Vitamin A: 255IU | Vitamin C: 57mg | Calcium: 72mg | Iron: 2mg