The term “cauliflower mashed potatoes” usually means subbing cauliflower for potatoes completely, but in this recipe we use both cauliflower and potatoes: Yukon Golds add to the buttery hue of the mash and their waxy texture balances out the more watery cauliflower to keep it velvety. The mash is easy enough to make as a weeknight dinner recipe, but it would also make an excellent side dish for Thanksgiving or another special occasion. Source: EatingWell Magazine, October 2019

Adam Dolge


Ingredient Checklist


Instructions Checklist
  • Place potatoes and cauliflower in a medium saucepan and cover with cold water. Bring to a boil over high heat. Reduce heat to medium and simmer until tender, about 18 minutes. Drain and return the vegetables to the pan. Cook over medium-high heat, stirring often, until dry, about 3 minutes.

  • Mash the vegetables with a potato masher. Add sour cream and butter and mash until mostly smooth. Stir in salt and pepper. Transfer to a large serving bowl and sprinkle with chives.

Nutrition Facts

126 calories; 5.2 g total fat; 3.1 g saturated fat; 14 mg cholesterol; 345 mg sodium. 651 mg potassium; 17.4 g carbohydrates; 2.6 g fiber; 2 g sugar; 3.2 g protein; 167 IU vitamin a iu; 37 mg vitamin c; 44 mcg folate; 25 mg calcium; 12 mg magnesium;