Creamy Cauliflower Mashed Potatoes

Creamy Cauliflower Mashed Potatoes
Mashed potatoes are definitely one of those comfort foods. They are creamy, luscious and somehow just make you feel happy. Unfortunately the typical version tends to be heavy in butter and cream, therefore not particularly healthy. This recipe still offers up the white, fluffy, creaminess you love but without the dairy, and therefore bad saturated fat. It also brings in, almost silently (at least as far as your taste buds are concerned), one of the healthiest vegetables there is. Cauliflower is a cruciferous vegetable that is anti-cancer, and full of healthy anti-oxidants. Enjoy this simple, healthy, but delicious recipe. Hopefully it will replace the standard mashed potato for you and your family.
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Prep Time 30 mins
Course Side Dish


  • 2 pounds organic yukon gold potatoes
  • 1 medium head organic cauliflower
  • 4 Tablespoons dairy free garlic and chive butter I really like Miyoko’s brand or The Cultured Kitchen
  • 1 cup unsweetened organic almond milk or organic veggie broth
  • Himalayan sea salt to taste


  • Bring a large pot of water to boil. Preferably if you have it, use a steamer pot above the water.
  • Cut the potatoes into fourths. I like to leave the skins on, but feel free to peel the potatoes
  • if you prefer no skins.
  • Cut the cauliflower into bite-sized florets
  • When the water is boiling, add the potatoes and cauliflower to the steamer, or directly into the water and
  • boil for 15-20 minutes, or until the veggies are fork tender.
  • Drain the potatoes and cauliflower into a colander. Leave in the colander for a few minutes.
  • Meanwhile, melt the butter in the pot you used for the veggies. Remove from heat.
  • Return the veggies back to the pot. Start by adding only 1/2 cup of almond milk or broth,
  • and mash with a handheld blender. You want them to be smooth and velvety. Continue adding liquid until the potatoes are smooth with no lumps.
  • Add salt to taste.
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