When you start talking about mashed potatoes on Thanksgiving Day, you are moving into high-expectation territory. You need the perfect ratio of fluff, butter, crave-worthiness, and structure to hold up to your ocean of gravy all at the same time. We all know we use our mashed potatoes to make walls, barriers and divots to keep our gravy from steaming all over our plates. That’s the kind of standard you have to live up to when you put mashed potatoes on the table. So why in the world am I adding cauliflower to my mashed potatoes? Because everything is awesome and so is cauliflower!
Make waves in your gravy and mashed potatoes ocean by adding in our little secret ingredient cauliflower. Honestly, if you didn’t tell anyone you added it, they wouldn’t know. Just stand there in the background and watch them snarf up the cauliflower addition like nobody’s business and smile, because you are a winner. A cauliflower mashed potato winner. After my father-in-law had open heart surgery and a low carb diet, I served him straight up cauliflower mash. At first, I noticed that he only took a small portion and he ate them all. After he had finished them, he said how he wished he could have some more mashed potatoes, but he shouldn’t because of his heart. I pushed the dish closer and let him know he could, because little did he no these were no mashed potatoes at all! A straight-up cauliflower mash success story. Dreams do come true.
When you are making the cauliflower mashed potatoes, you do want to make sure that you are using a mixer or blender of some sort. The cauliflower has some fibers that become soft after cooking, but you want to make sure that you are achieving that smooth, silky mashed potato standard. I think that the combination of cauliflower and potatoes helps you get Thanksgiving’s best mashed potatoes you’ve ever whipped up. Plus, the addition of butter and heavy cream because, duh.
Cauliflower Mashed Potatoes
- 2 1/2 pounds Yukon gold potatoes, peeled and cut into 1-inch cubes
- 2 1/2 pounds cauliflower florets, cut into 1-inch pieces
- 1 teaspoon salt, plus more for boiling water
- 1/4 teaspoon pepper
- 1 teaspoon garlic powder
- 4 Tablespoons butter
- 1 Tablespoon chopped, fresh parsley
- 1 cup heavy cream
- Fill a deep pot for boiling 1/2-3/4 of the way full with water and season generously with salt. Add in the potatoes and cauliflower and then bring the water to a boil. This will ensure tenderness of the potatoes.
- Boil the potatoes and cauliflower for about 10 minutes, or until tender and cooked through. Drain and place them into a mixing bowl.
- Add in the salt, pepper, butter, heavy cream and garlic powder and beat the potato mixture until light and fluffy. This can be done either with a blender or mixer.
- Stir in the parsley and serve with some of the fresh parsley sprinkled on top.