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.

Adam Dolge
Source: EatingWell Magazine, October 2019


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

126.4 calories; protein 3.2g 6% DV; carbohydrates 17.4g 6% DV; exchange other carbs 1; dietary fiber 2.6g 10% DV; sugars 1.7g; fat 5.2g 8% DV; saturated fat 3.1g 16% DV; cholesterol 13.7mg 5% DV; vitamin a iu 167.4IU 3% DV; vitamin c 36.8mg 61% DV; folate 44.1mcg 11% DV; calcium 24.7mg 3% DV; iron 0.3mg 2% DV; magnesium 12.4mg 4% DV; potassium 651.2mg 18% DV; sodium 345.1mg 14% DV.