Smooth garlic cauliflower mashed potatoes served in a grey bowl
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5 from 1 vote

Garlic Cauliflower Mashed Potatoes

This garlic cauliflower mashed potatoes recipe is simply magical.  It's like mashed potatoes met cheese fondue!  The addition of goat cheese adds a tanginess, which cuts through the richness, and balances this sauce perfectly.  Pairs perfectly with lamb chops and chicken.
Cook Time8 mins
Total Time30 mins
Course: Side Dish
Cuisine: American, Mediterranean
Keyword: instant pot mashed cauliflower, instant pot mashed potatoes, Mashed potatoes
Calories: 141kcal
Author: Spice Cravings


Steam together

  • 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

  • 1/2 cup heavy whipping cream or half-n-half (adjust for desired consistency of sauce)
  • 1 tablespoon unsalted butter at room temperature
  • 1.5 tablespoon goat cheese room temperature
  • 1/4 teaspoon ground black pepper adjust to taste
  • 1/2 teaspoon salt adjust to taste

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.


If you are new to the Instant Pot, please read my FAQ on Instant Pot Terminology and Accessories to learn more.
Note: The nutrition facts below are my estimates.  If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.


Calories: 141kcal | Carbohydrates: 9g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 35mg | Sodium: 248mg | Potassium: 287mg | Fiber: 1g | Vitamin A: 8% | Vitamin C: 14.2% | Calcium: 6.1% | Iron: 11.1%