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Homestyle Cauli-Tater Mash

Is there anything better than Mashed Potatoes? I didn’t think so. I could pretty much live off’m.. any way, any shape, any form which is normally mashed so that doesn’t even make sense. They are a perfect blank slate for so many creations, but they are also perfect left alone with a bit of salt and butter all mashed up.

One day when I was in high school I saw something, somewhere about cauliflower replacing potatoes and I was absolutely appalled. I’m honestly not a huge fan of cauliflower. I won’t tell you what I used think cauliflower tasted like, but I was intrigued by this idea because even back then I tried to lighten up dishes when I could. I remember making them and I wasn’t the biggest fan. I did like them, but I need them to be loaded with lots of cheese and bacon, and well that pretty much defeated the purpose of them being healthier.

So a couple years later, I came back to them while trying some low-carb, fast track diet. I still wasn’t that big of a fan, BUT I was allowed to load them up with cheese and bacon, so I was okay with them.

Fast forward just a couple more years and I had this handy dandy idea to combine cauliflower AND potatoes together so that you’ll still get the rich and creamy texture from the potato, but still the health benefits from the cauliflower.

and it was wonderful, and I’ve been making my mashed potatoes exactly like this ever since.

EVEN for Thanksgiving, and not one person can tell the difference. NOT ONE.

I make a double batch of these and they disappear out of the bowl and people are licking their plates.

and it’s lovely, just like these mashed potatoes.

Here’s the super simple way to whip up a batch! You’ll never look back.

Cauli-Mash

Start by chopping a large head of cauliflower into smaller pieces.

Cauli-Mash

Throw them into a large stock pot

Cauli-Mash

Peel and Chop up potatoes into small chunks. The smaller the chunks the quicker they will soften while boiling.

I personally love to use a mix of Yukon gold AND russet potatoes. The potatoes bring separate things to the table and both equal an excellent batch of mashed potatoes. However, if you only have one or the other- that’ll do!

Cauli-Mash

Now pour water over the cauliflower and potatoes add about 1 tbsp of salt. Potatoes LOVE to be boiled in salty water.

Cauli-Mash

Boil potatoes and cauliflower until softened. Depending on the size of the chunks the time will vary, but should be between 15 and 20 minutes!

Cauli-Mash

Strain the potatoes and cauliflower, return to the pot, and now here comes the fun part. Add your cream cheese, unsweetened plain almond milk, and light butter. I also add few shakes of pepper, and about 1 tsp of Lawry’s Seasoned Salt, then I mash my little heart out.

Cauli-Tater Mash

Mash until everything is combined well and they’re creamy as all get out. You can also use a hand mixer if you’d like, but I like to feel like I worked for my taters.

Cauli-Tater Mash

Simply delicious and more than ready to compliment whatever meal your heart desires!

Cauli-Tater Mash

My personal favorite is the photo above. Chicken & Gravy, Mashed Potatoes, and corn.  

Homestyle Cauli-Tater Mash

a creamy, delicious pot of potatoes and cauliflower like you’ve never tasted before.
Print Recipe
Prep Time:10 mins
Cook Time:20 mins

Ingredients

  • 2 lbs potatoes peeled and chopped into smaller pieces (I prefer a mix of russet and yukon gold potatoes, but any potatoes will work)
  • lbs cauliflower, cut into small chunks
  • 2 oz 1/3 less fat cream cheese
  • 2 tbsp light butter
  • 1/4 cup unsweeted plain almond milk
  • 1 tsp Lawry's Seasoned Salt or to taste
  • Pepper to taste

Instructions

  • In a large pot add chopped cauliflower and potatoes. Add water until the mixture is covered. Add enough salt to the water so that it tastes salty. Boil the potatoes and cauliflower until soft and fork tender. Strain and return to the stock pot. Add cream cheese, butter, almond milk, seasoned salt, and pepper, to taste. Mash them up and enjoy!

Notes

Serving Size: 1 cup

Click here for WW Personal Points! (2-4 pts)

WW Green Plan: 4 Points | WW Blue Plan: 4 Points | WW Purple Plan: 2 Points

128 Calories, 4g of fat, 1.5g saturated fat, 20g carbs, 2g fiber, 1.5g sugar, 3g protein.

Servings: 8
Author: Star @ the skinny-ish dish
Tried this recipe?Mention @theskinnyishdish or tag #skinnyishdishrecipes!

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33 Comments

  1. 5 stars
    Whenever a recipe says that “you can’t even taste the cauliflower” 99% of the time it isn’t true for me. But THIS recipe, this is the one! I genuinely couldn’t taste the cauliflower and the mashed potatoes were so delicious! I used half a bag of cauliflower florets rather than chopping up a cauliflower head just to save some time. This will definitely be how I make mashed potatoes in the future. Thank you so much!

  2. 5 stars
    This was excellent. I cut the recipe in half for the two of us. There was no cauliflower taste.

  3. 5 stars
    These were EXCELLENT! Even though I love cauliflower, I was skeptical but they were delicious. Served with roast and gravy and green beans. Perfect comfort food! BTW, my family had no clue! 🙂

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