This creamy Cauliflower Mashed Potatoes recipe is where indulgence meets healthy. Creamy potatoes and cauliflower get a flavor boost with garlic, heavy cream, parmesan and goat cheese, and the end result is simply delicious.
Half the Carbs – Healthier Mashed Potatoes
The flavors in this dish are like like mashed potatoes met cheese fondue! It’s a healthy version of my family’s favorite mashed potatoes recipe.
I substitute half the potatoes with cauliflower florets. Then I steam the potatoes, cauliflower and garlic together in the Instant Pot, or microwave, or on the stove.
Then, I add the warmed up heavy cream, or half-and-half, with butter, tangy goat cheese, salt and pepper, and whisk it till I gets silky smooth!
I blend in some freshly grated parmesan cheese to give it the ultimate creamy finish. It is the combination of goat cheese and parmesan cheese that makes this recipe the star.
Goat cheese adds a tanginess which cuts through the richness, and balances this mash perfectly. Parmesan cheese adds a nutty creaminess which makes these Cauliflower Mashed Potatoes absolutely delicious.
Garlic Mashed Potatoes get a Makeover!
Years ago, at a middle eastern restaurant, I had a garlic sauce that was served with grilled chicken and lamb kebab.
It was hands down, one of THE most delicious sauces I have ever had! It tasted like a saucy version of the garlic mashed potatoes I make.
Since then, I’ve been trying to imagine a mash-up between that garlic sauce and my garlic mashed potatoes. I also wanted to make this sauce lighter and healthier, so I wouldn’t have to feel guilty about going for seconds:)
So, I decided to substitute half of the potatoes with cauliflower. After a few ‘almost there’ attempts, I finally nailed it. Sharing this recipe, hope you all enjoy it as much as we do!
Customize your Cauliflower Mashed Potatoes
This garlic cauliflower mashed potatoes recipe is very easy to customize. You can adjust the flavors to your liking by reducing or increasing the quantity of garlic, goat cheese and/or parmesan cheese in this sauce.
You can increase the quantity of whipping cream, or half & half, to get a thinner sauce, and serve it as a dip for bread sticks, sliced baguette or assorted veggies.
It’s almost like a cheese fondue, only lighter and much healthier. Sometimes, I add sautéed mushrooms and chives to this sauce and serve it with steak or lamb chops.
How to Make Instant Pot Mashed Potatoes using this Recipe
Using the same recipe, you can skip the cauliflower and double up the potatoes and make a creamy and fluffy mashed potatoes. The cook time and instructions stay the same.
Low Carb/Keto Variation: How to Make Mashed Cauliflower Using this Recipe
To make a low carb variation of this sauce, simply skip the potatoes and double up on the cauliflower.
Follow the recipe and adjust the flavors to your liking. With all the flavorful mix-ins going in this sauce, you won’t even miss the potatoes for a second. Plus, you can happily go for seconds, or thirds, like in my case:-)
How to Make Instant Pot Garlic Cauliflower Mashed Potatoes
There are two ways you can make Cauliflower Mashed Potatoes in the Instant Pot:
#1: Main Pot:
Whenever I am making a large quantity of this dish, I add everything to the inner of the Instant Pot, add about 1 cup of stock or water (varies depending on quantity), seasoning and pressure cook for 8 mins. I add the seasoning ingredients right in the pot and mix everything together.
When I am making a smaller quantity, I prefer cooking them in a steamer basket, using the pot-in-pot method. The reason is that the Instant Pot takes a minimum amount of liquid to come to pressure. So, if I were to cook it in the main pot, the water to puree ratio will be off and that will affect the taste. When I cook it pot-in-pot, I control the liquid that goes into the potatoes and cauliflower mix.
Water in main pot
Cauli, potato, garlic in steamer basket, Pressure cook
Heat cream in microwave
Add goat cheese
Salt to taste ( I add 1/2 tsp)
Transfer Cauliflower, potato, garlic to a bowl
Add seasoned warm cream, parmesan and mixture
Make a Meal: What to Serve with Cauliflower Mashed Potatoes
In addition to the usual suspects like steak, chicken and turkey, I love to serve these Garlic Cauliflower Mashed Potatoes with Mediterranean or Indian spiced meats and veggies.
The creaminess of this dish really compliments the complex, nutty and toasted spices, that are used in both those cuisines. Sometimes, I add more half and half, or stock in this recipe, and make a sauce-like consistency.
Tips for the Perfect Mashed Potatoes or Cauliflower Mashed Potatoes
- Never use a blender or a food processor to blend the potatoes and cauliflower. The end texture turns very starchy and glue-like when you use a blender. For fluffy and airy potatoes, use a fork or a potato masher, and gently mix everything together.
- I prefer using Yukon Gold or Russet Potatoes for this recipe. To me, Yukon gold potatoes have the right amount of starch that makes the creamiest potatoes ever!
- For flavor variations, use butter milk instead of half & half/Cream; you can use sour cream instead of the goat cheese, you can skip the garlic if you like.
- Choosing your garnish. I always choose my garnish based on my entrée. For example, if I am using thyme to season the entrée, I dress-up my cauliflower mashed potatoes with fresh thyme leaves. They compliment the entrée this way.
Garlic Cauliflower Mashed Potatoes
- 1/2 head of cauliflower florets only (about 2 cups)
- 2 large Yukon gold potatoes quartered (about 1.5 cups)
- 6 cloves garlic adjust to taste
Add after mashing potatoes, cauliflower and garlic mix gently
Gently mix in
- 2-3 tablespoons grated parmesan cheese
- Steam cauliflower, potatoes and garlic: If using the Instant Pot, turn it on. Pour 1 cup water in the main pot. Place rinsed and drained cauliflower florets, peeled and quartered potatoes and peeled garlic cloves in a Steamer basket or an oven safe bowl. Close lid. Vent set to sealing. Pressure cook on ‘Manual’ or ‘Pressure Cook’ for 8 minutes, high pressure. If using the microwave, Add everything in a microwave safe bowl, add 1/4 cup water and steam on Potato setting.
- Transfer to a bowl: Turn off Instant Pot, manually release pressure by gently turning the pressure knob from ‘Sealing’ to ‘Venting’ position (QR). Open lid after the pin drops. Remove the basket and transfer cauliflower, potatoes and garlic to a large mixing bowl.
- Put it together: In a microwave safe cup, heat heavy cream for 1 minute or so. Add butter, goat cheese, salt and pepper and whisk it well, till you see no lumps. Pour over the cauliflower, potatoes and garlic. Using a fork or a wooden spoon, mash till you get a creamy consistency. Add grated parmesan cheese and mix till incorporated.