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.
Course Side Dishes
Cuisine American
Keyword buttermilk, cauliflower, potatoes, side dish
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.