You'll love these lightened up mashed potatoes that are loaded with cauliflower. Use a food processor or high powered blender to get everything perfectly creamy and serve with your favorite gravy.
1medium head of cauliflowerabout 4 cups, or use a 15 oz bag of frozen cauliflower
2medium potatoesabout 2 cups, peeled and diced into 2-inch cubes
1/2cupmilk, any kind
1tspsalt
3/4tspgarlic powder
1/2tspblack pepper
1/2tspdried parsley
1/2tspdried thyme
Instructions
Cook your cauliflower and potatoes until fork tender using one of the two methods below:To Boil Potatoes + Cauliflower: Add water to a large pot and bring to a boil. Cut the cauliflower into florets. Then add the chunks of potatoes and cauliflower florets and cook until tender. Drain the water and move to the next step in the recipe. To Boil Potatoes + Steam Cauliflower: (This is my preferred method because it gives me very soft cauliflower every time and I always have frozen cauliflower in my freezer ready to go.) Add water to a small pot and bring to a boil. Then add the chunks of potatoes and cook until tender. While potatoes are cooking, microwave a 15 oz steamable bag of cauliflower per package instructions. When cauliflower is done, set aside. Drain the water from the potatoes and move to the next step in the recipe.
Add the cooked potatoes and cauliflower to a food processor or high powered blender along with milk, salt, garlic powder, and pepper. Puree until smooth. Add a little extra milk if you like until you achieve your desired consistency.
Stir in dried parsley and dried thyme. Taste and add more salt if needed. Serve as is or top with your favorite gravy.