When mashed cauliflower won’t cut it for your family, but you are trying to eat a little healthier. These cauliflower mashed potatoes are made with a 50/50 blend of cauliflower and potatoes so they taste and feel like your beloved mashed potatoes but have a little added nutrients and a few less carbs. Win win! Plus they are vegan too.

Mashed potatoes are hands down the best part of Thanksgiving, who is with me?? They are just my favorite. Well a few years ago I decided to make mashed cauliflower instead. I was on a super health kick then and told myself they tasted the same (not exactly true). While I do love mashed cauliflower and think it is great add to any holiday party, it is definitely not the same as eating mashed potatoes and for a family like mine who loves them so much, I gotta give them the real thing. That is where these cauliflower mashed potatoes come in! I used a 50/50 blend of cauliflower AND potatoes so that it still tastes like mashed potatoes, has the texture of mashed potatoes, just has some added nutrients and less carbs. It is what I like to call a win win!

If you are looking to round out your healthier Thanksgiving meal, be sure to check out my healthy sweet potato casserole for another great side and my apple crisp for dessert.

Ingredients You’ll Need for your Cauliflower Mashed Potatoes:

Potatoes – can’t have mashed potatoes without potatoes. I just used regular russet potatoes for mine.
Cauliflower – the secret ingredient to make these healthier!
Vegan butter – The best part about mashed potatoes is the creamy butter flavor, so to get that but keep this recipe vegan, I just used vegan butter! You could also use olive oil in place of the butter/milk mixture if you prefer.
Dairy free milk – I mixed this with my vegan butter to pour into the cauliflower to make this superrrr creamy and flavorful. I used almond milk but you can use any you prefer! Just don’t recommend something that is sweet like oat milk.
Spices – I used fresh rosemary, garlic powder, salt and pepper for my cauliflower mashed potatoes
Water – but not just any water, you want to keep the water that you boil your potatoes and cauliflower in. You will pour a little into your potatoes to help make them nice and soft.

And that is it! Easy peasy. If you have any questions about the ingredients or the possible substitutions don’t hesitate to reach out.

Tips for the Perfect Cauliflower Mashed Potatoes:

You can boil the cauliflower and potatoes together – no need to use separate pots. Just don’t cut the cauliflower so small that you can’t pick it out when it is done. It will finish before the potatoes.
Make sure you boil your veggies long enough – you want a fork to be able to pierce through them. This will make sure they are soft enough so they get creamy and not clumpy!
Use a food processor for the cauliflower – you could try to mash these with the potato masher as well, but I am not quite sure that will give you the texture you want.
Taste after combining – the cauliflower mixture will be overly flavorful, but that is okay, because we then mix it with the potatoes. Once you have combined everything then taste it and decide if you need more spices, I added a little extra salt to mine.

And that is it really! If you have any questions that I didn’t address don’t hesitate to reach out, I am here to help! You can do so by leaving the question in a comment at the bottom of this blog post, or shoot me a message directly on Instagram.

In addition to the listed ingredients, you will need:

a large pot
a slotted spoon
a fork (to test the veggies)
a food processor