Creamy Cauliflower and Potato Mashed Potatoes (Gluten-Free, Vegan)
Creamy cauliflower and potato mashed potatoes that are lower in carbohydrates, vegan, dairy-free, and gluten-free. A lighter and healthier twist on classic mashed potatoes that tastes just as comforting.
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Mashed Potato Lovers, This One’s For You!
If you love mashed potatoes (so do we 🙌), but want to go with a lighter option because the weather’s warmer, or simply because you don’t want something too carb-heavy, I’ve got the perfect substitute for you!
Made with half potatoes and half cauliflower, this cauliflower and potato mash is a healthier alternative to regular mashed potatoes, which means you can still enjoy this unbelievably delicious side dish all while not worrying too much about it being carb-heavy!
Trust me, you won’t even notice the difference in taste!
Why You’ll Love this Recipe:
- Simple Ingredients: The few ingredients you need for making this cauliflower and potato mashed potatoes are easily accessible at the local grocery store (nothing fancy required!).
- Easy to Make: Ready in under 30 minutes, all you need to do is boil, mash and season! How much easier does it get?
- Totally Gluten-Free, Vegan & Low-Carb: The best part is that this potato recipe is 100% gluten-free, dairy-free, vegan and lower in carbs, which means that even those with Celiac disease, or those with gluten or lactose intolerances, or those simply on a vegan or low-carb diet can enjoy it without issues.
Ingredients You’ll Need:
Here’s a visual overview of the ingredients required for making this cauliflower potato mash recipe.
(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)
Recipe Notes + Substitutions:
- Potatoes: I recommend using russet potatoes as they will result in the creamiest texture.
- Cauliflower: Cut the cauliflower into small, evenly-sized florets before boiling them in stock as this will help them cook more evenly.
- Stock: I used vegetable stock to keep this recipe vegetarian and vegan. However, if you are not vegan, go ahead and use chicken stock if you prefer.
- Butter: I used dairy-free butter to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular butter instead.
- Almond Milk: I like using an unsweetened version of my homemade almond milk. However, you may use other unsweetened non-dairy milk (cashew milk, oat milk, rice milk, etc). Alternatively, if you are not lactose-intolerant, go ahead and use regular milk instead.
- Spices: I used ground black pepper and ground nutmeg to add flavor. Feel free to add other seasonings of choice (such as garlic powder or onion powder) if you like.
How to Make Cauliflower and Potato Mashed Potatoes
Bring to Boil: Place the cubed potatoes and cauliflower florets into a medium pot. Pour over the vegetable stock and add enough water to just cover the vegetables. Bring to a boil over medium-high heat.
Simmer Until Tender: Reduce the heat and simmer for 15 to 18 minutes until both the potatoes and cauliflower are completely tender when pierced with a fork.
Drain, then Add Butter & Milk: Once tender, drain the potatoes and cauliflower florets, discarding the cooking liquid. Return them to the pot then add the dairy-free butter and warm unsweetened almond milk. Let the butter melt over the residual heat.
Mash Well: Mash everything together using a potato masher until smooth and well combined. If the mash feels too thick, add a little more warm milk and mash again until it reaches your desired consistency.
Season: Season the potato cauliflower mixture with ground black pepper, ground nutmeg and salt to taste.
Serve & Enjoy: Garnish with a sprinkle of fresh chopped parsley and enjoy!
Dish by Dish Tips:
- Use Warm Milk: Make sure to use warm almond milk as cold milk can make the cauliflower potato mash gluey and dense.
- Don’t Over-Mash: Mash the cooked potatoes and cauliflower quickly and stop as soon as it’s smooth to keep it light and fluffy.
- Storing: Store the cauliflower and potato mashed potatoes in an airtight container and keep in the fridge for up to 3 days. Reheat with a splash of almond milk.
- Herbs: I like sprinkling this cauliflower and potato mash with chopped fresh parsley for a bright pop of color, but you can also use other fresh herbs instead (oregano, rosemary, thyme, etc.).
Other Gluten-Free Potato Recipes You’ll Love:
Other Low-Carb Recipes to Make:
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Cauliflower and Potato Mashed Potatoes (Gluten-Free, Vegan)
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Dairy-Free, Gluten-Free, Low-Carb, Vegan, Vegetarian
Description
Creamy cauliflower and potato mashed potatoes that are lower in carbohydrates, vegan, dairy-free, and gluten-free. A lighter and healthier twist on classic mashed potatoes that tastes just as comforting.
Ingredients
- 2 cups russet potatoes, peeled and cubed
- 2 cups cauliflower florets
- 1 cup vegetable stock
- 2 tablespoons dairy-free butter
- 1/4 cup warm unsweetened almond-milk
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ground nutmeg
- Salt to taste
Instructions
- Bring to Boil: Place the cubed potatoes and cauliflower florets into a medium pot. Pour over the vegetable stock and add enough water to just cover the vegetables. Bring to a boil over medium-high heat.
- Simmer Until Tender: Reduce the heat and simmer for 15 to 18 minutes until both the potatoes and cauliflower are completely tender when pierced with a fork.
- Drain, then Add Butter & Milk: Once tender, drain the potatoes and cauliflower florets, discarding the cooking liquid. Return them to the pot then add the dairy-free butter and warm unsweetened almond milk. Let the butter melt over the residual heat.
- Mash Well: Mash everything together using a potato masher until smooth and well combined. If the mash feels too thick, add a little more warm milk and mash again until it reaches your desired consistency.
- Season: Season with ground black pepper, ground nutmeg and salt to taste.
Notes
Potatoes: I recommend using russet potatoes as they will result in the creamiest texture.
Cauliflower: Cut the cauliflower into small, evenly-sized florets before boiling them in stock as this will help them cook more evenly.
Stock: I used vegetable stock to keep this recipe vegetarian and vegan. However, if you are not vegan, go ahead and use chicken stock if you prefer.
Butter: I used dairy-free butter to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular butter instead.
Almond Milk: I like using an unsweetened version of my homemade almond milk. However, you may use other unsweetened dairy-free milk (cashew milk, oat milk, rice milk, etc). Alternatively, if you are not lactose-intolerant, go ahead and use regular milk instead.
Spices: I used ground black pepper and ground nutmeg to add flavor. Feel free to add other seasonings of choice (such as garlic powder or onion powder) if you like.
Use Warm Milk: Make sure to use warm almond milk as cold milk can make the cauliflower potato mash gluey and dense.
Don’t Over-Mash: Mash the cooked potatoes and cauliflower quickly and stop as soon as it’s smooth to keep it light and fluffy.
Storing: Store the cauliflower and potato mashed potatoes in an airtight container and keep in the fridge for up to 3 days. Reheat with a splash of almond milk.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Method: Stovetop
- Cuisine: Western
