Recipe: Healthier Mashed Potatoes with Cauliflower



My heritage is German, Scots-Irish, so it stands to reason that I grew up eating a lot of potatoes. I didn’t mind, I love potatoes. Especially mashed potatoes, but since going to IIN to become an Integrative Nutrition Holistic Health Coach, I have learned that there are healthier foods out there.

Now because I cook mainly for just my husband and I, I don’t have to worry about hiding vegetables in the food, but if you have picky eaters in your family, like I do in my extended family, then this recipe is for you. If you don’t tell them, they’ll never know that there is cauliflower in the potatoes.

Healthier Mashed Potatoes with Cauliflower

Serves 8


  • 4 pounds of potatoes peeled and cut in quarters (I like to use red potatoes)
  • 1 small head of cauliflower cut into chunks slightly larger than the potato chunks
  • 2 tablespoons butter
  • 1 to 2 cups of milk (I use unsweetened almond milk)
  • salt and pepper to taste (if you don’t want to see black pepper flecks in your mashed potatoes, you can use white pepper instead)


I use a pressure cooker to cook my potatoes and cauliflower, but if you don’t have a pressure cooker place the potatoes and cauliflower chunks into in a sauce pot, cover with cold water and bring to a boil. Simmer until the potatoes are tender but not mushy, about 20 minutes. Drain well.

And now I’m am going to make at least half of you mad. I use an electric  hand mixer to “mash” my potatoes and cauliflower. My mother always used a hand potato masher or you can use a potato ricer. Anyway, just mash up the potatoes and cauliflower, add the butter, and enough milk to make the potato mixture a nice mashed potato consistency.

Serve hot with yummy gravy. The first time I made mashed potatoes like this, my family loved them. They couldn’t figure out what I had done differently, but they really liked it and thought I should keep making them this way. I have! 😉

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