Lighten up your mashed potatoes by adding cauliflower! In this Buttermilk Cauliflower Mashed Potatoes recipe, tender cooked cauliflower is blended and mixed into mashed potatoes for a less starchy side dish.
It’s mashed potato season!! Fall has officially arrived and these past few weeks I’ve had a major craving for comforting meals, especially anything served with mashed potatoes. If only Michigan’s weather would start cooperating! However this past weekend and I was going to make some, 80° weather be darned.
If I have one weakness (besides dinner rolls and coffee and wine 😉) it’s mashed potatoes. Creamy, pillowy potatoes are the perfect side to just about anything. In this lightened up version, russet potatoes are mashed with cauliflower, low-fat buttermilk, plain greek yogurt and a little butter for a creamy, crave-worthy side dish.
It doesn’t get much better than this.
To Make This Buttermilk Cauliflower Mashed Potatoes You Will Need:
- russet potatoes
- plain nonfat greek yogurt
- unsalted butter
- kosher salt
- black pepper
- garlic powder
- onion powder
- snipped chives, for serving (optional)
Start by peeling 2 pounds russet potatoes. Place them whole into a large pot, cover with water by 2 inches, cover and bring to a boil. Once boiling, crack the lid and cook until the middle of the potatoes are just about tender.
Add in 1 pound cauliflower florets into the pot (with the potatoes) and cook for 6 to 8 minutes or until fork tender. Remove a little of the cooking liquids and set it off to the side.
Use tongs to remove the whole potatoes and place them in a dish or on a cutting board. Drain the cauliflower (and any pieces of potato that may have broken off) into a colander. Then add the cauliflower back into the pot with a splash or two of the cooking liquids.
Blend the cauliflower with the cooking liquids using a stick blender or emersion blender. Alternatively, you could do this in a regular blender or food processor.
Add the potatoes, 1/3 cup buttermilk, 1/4 cup greek yogurt and 1/4 cup unsalted butter into the pot with the cauliflower.
Grab your potato masher and mash until smooth or desired consistency.
Season with kosher salt and freshly ground black pepper and add in 3/4 teaspoon garlic powder and 1/2 teaspoon onion powder, stirring to combine. Heat through until piping hot.
Serve in a bowl, make swoops with the back of a spoon and add a little pats of butter to melt into pools.
Garnish with fresh snipped chives and extra black pepper.
Creamy mashed potatoes made lighter without compromising flavor.
Buttermilk Cauliflower Mashed Potatoes
- 2 pounds potatoes, yukon gold or russet, about 4 medium
- 1 pound cauliflower, florets
- 1/3 cup low-fat buttermilk
- 1/4 cup plain nonfat greek yogurt
- 1/4 cup butter, plus more for serving if desired
- 3/4 teaspoon garlic powder
- 1/2 teaspoon onion powder
- kosher salt, to taste
- black pepper, or white pepper, to taste
- chives, snipped, for serving (optional)
- Peel the potatoes and place in a large pot covering with cool water by 2-inches. Bring to a boil and cook until just about fork tender.
- Add in the cauliflower florets and cook for 5 to 7 minutes.
- Once the potaotes are tender and the cauliflower is cooked. Turn the heat down to low.
- Use tongs to remove the potatoes to a cutting board. Reserve 1 cup of the water before draining the cauliflower through a colander.
- Add the cauliflower back to the pot, add a little of the cooking liquids and blend with a stick blender or emersion blender. Alternatively, you could do this in a regular blender or food processor.
- Once the cauliflower is smooth, add in the potatoes, buttermilk, greek yogurt and butter. Use a potato masher and mash until blended.
- Season with garlic and onion powder, and salt and pepper to taste.
- Heat through before serving.
- Spoon hot buttermilk cauliflower mashed potatoes into a bowl. Make swoopes with a spoon and add a few pats of butter. Garnishe with extra black pepper and snipped chives.
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