This recipe is creamy, garlicky, and just the right amount of cozy.
I make this one whenever I want something warm and comforting but still a little lighter than traditional mashed potatoes.
The cauliflower blends in so smoothly, you’d never know it’s there — just makes the texture silky and gives it a flavor upgrade.
Roasting the garlic makes everything taste deeper and richer.
It’s the kind of side dish that makes the whole plate better.
What You’ll Need
- 1 medium head of cauliflower, cut into florets
- 3 large russet potatoes, peeled and chopped into chunks
- 1 whole head of garlic
- 3 tablespoons olive oil
- ½ cup whole milk (warm)
- 4 tablespoons unsalted butter (softened)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon fresh chopped parsley (optional, for garnish)
Pro Tips
- Roast the garlic ahead of time and keep it in the fridge—it’ll last up to a week
- Warm your milk before adding it—cold milk makes the mash gluey
- Use a potato masher for a more rustic texture or a blender for extra smoothness
- Save a little of the potato cooking water in case you want to adjust the consistency later
- Don’t skip the butter—flavor and creaminess depend on it
Tools You’ll Need
- Large pot
- Sharp knife
- Cutting board
- Colander
- Baking sheet
- Aluminum foil
- Potato masher or blender
- Large mixing bowl
- Measuring cups and spoons
Substitutions and Variations
- Use Yukon gold potatoes instead of russets for a richer mash
- Sub coconut milk for a dairy-free version
- Try adding grated Parmesan or cream cheese for extra flavor
- Use pre-peeled garlic cloves and roast in foil for a shortcut
Make Ahead Tips
- Roast the garlic up to 5 days ahead and store in the fridge
- Boil potatoes and cauliflower earlier in the day, then mash and reheat with butter and milk right before serving
Step-by-Step Instructions
Step 1: Roast the Garlic
Preheat your oven to 400°F. Slice the top off 1 whole head of garlic to expose the tops of the cloves. Drizzle 1 tablespoon of olive oil over the exposed garlic, wrap it in foil, and place it on a small baking sheet. Roast for 40 minutes until soft and golden.
Step 2: Boil the Potatoes and Cauliflower
In a large pot, add 3 chopped russet potatoes and 1 head of cauliflower cut into florets. Cover with water and add 1 teaspoon of salt. Bring to a boil and cook for 15–20 minutes until fork-tender. Drain and return to pot.
Step 3: Mash Everything Together
Squeeze the roasted garlic cloves out of their skins into the drained pot with the potatoes and cauliflower. Add ½ cup warm milk, 4 tablespoons unsalted butter, 1 tablespoon olive oil, ½ teaspoon black pepper, and mash until smooth or desired consistency.
Step 4: Garnish and Serve
Spoon the mash into a serving bowl. Drizzle with a bit more melted butter and sprinkle with fresh chopped parsley if using.
Servings and Time
Makes: 6 servings
Total time: 1 hour
Macros (Per Serving – Approximate)
- Calories: 180
- Protein: 4g
- Carbs: 25g
- Fat: 8g
- Fiber: 4g
Why I Love This Recipe
I first made this when I had leftover cauliflower and needed something cozy but not too heavy. It was such a hit, I never went back to plain mashed potatoes. I’ve brought this to family dinners, holidays, and even potlucks—it’s always gone fast.
- The roasted garlic adds sweet, mellow flavor
- Cauliflower makes it lighter without losing creaminess
- Super easy to make ahead or reheat
- It goes with almost anything
Why This Recipe Works (Quick Science)
Boiling the potatoes and cauliflower together saves time, but more importantly, cauliflower has less starch than potatoes. This helps prevent the mash from getting gluey. Roasted garlic loses its sharpness and becomes rich and almost buttery, adding depth without overpowering. Warming the milk keeps the butter from seizing and makes everything blend smoothly.
Common Mistakes
- Using cold milk or butter: Makes the mash stiff and hard to blend
- Not draining well: Too much water leads to watery mash
- Undercooking the cauliflower: It needs to be very soft to blend in smoothly
- Over-mashing: Can make the potatoes gummy, especially with a food processor
What to Serve With
- Roast chicken
- Grilled steak or pork chops
- Turkey and gravy
- Sautéed greens or steamed green beans
- Cranberry sauce for contrast during holidays
FAQ
Can I make this dairy-free?
Yes! Use olive oil or plant butter, and substitute with unsweetened almond or oat milk.
Can I use frozen cauliflower?
Totally. Just thaw and drain it well before boiling.
Can I use an immersion blender?
Yep. It makes it smoother, just don’t over-blend or it may turn gluey.
Is this good for meal prep?
Absolutely. It reheats well and even freezes okay for up to 1 month.
Do I have to roast the garlic?
You really should. It’s worth the extra step for the flavor, but in a pinch, sauté minced garlic in olive oil until golden.