No holiday dinner is complete without mashed potatoes! For a healthy alternative to regular mashed potatoes, try this delectable version of garlicky herb mashed potatoes with cauliflower.
And now for one of my favorite holiday dinner recipes…
Garlicky herb mashed potatoes with cauliflower are a smash hit! (Get it, “smash”? Ha-ha. I’m so clever, I know.)
These aren’t your traditional mashed potatoes. These mashed potatoes are infused with delicious garlic, butter (vegan, of course), parsley, and a healthy dose of cauliflower. You heard that right…cauliflower. I also love to top off this finished side dish with green onion, but no need. That is optional and they’ll taste just as great without them!
Cauliflower, a cruciferous vegetable, is soooo good for you! It contains antioxidants and phytonutrients that are known to protect against cancer. Did you know that one serving of cauliflower contains high amounts of vitamin C (about 77% of the recommended daily allowance) and vitamin K? It’s also full of protein, thiamin, vitamin B6 and B1 and B2, niacin, magnesium, potassium, and more!
Some people call cauliflower the world’s healthiest food, but I’m sure that’s up for debate because kale, quinoa, and other foods tend to grab that title.
So for a healthier alternative to regular mashed potatoes, try this delectable version of garlicky herb mashed potatoes with cauliflower.
If you make this recipe, let me know by leaving a comment and rating the recipe. Better yet, take a picture of your creation and tag it #bakerettedotcom on Instagram! I’d love to see what you’ve come up with!
- 10 small yukon potatoes or 4 large russett potatoes, cubed
- 4 cups cauliflower florets
- 3 to 4 garlic cloves, minced or pressed
- 2 tablespoons vegan butter
- 3/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/3 cup finely minced fresh parsley
- 1/3 cup sliced green onion (optional)
- Add potatoes and cauliflower to a large stock pot. Bring to a boil on high heat, reducing heat as necessary, if the water begins to boil over. Cook for approximately 20 minutes or until potatoes and cauliflower are fork tender.
- Drain potato mixture, reserving some of the water, and transer potatoes and cauliflower to a large mixing bowl. Using an electric beater, beat potatoes and cauliflower on high until well mashed. Add reserved water as needed to make them creamy. Stir in garlic, butter, salt, pepper, and parsley. Top with green onions and more butter, if desired.
- Serve while warm.
Recipe adapted from VegNews | November+December 2015 issue