Seasoned with truffle oil and roasted garlic, this potato and cauliflower mash is creamy and decadent. Plus, it's lower in carbs and fat than traditional mashed potatoes. Special enough for Thanksgiving, but easy enough to make for a midweek meal.
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Don't get me wrong - I love traditional mashed potatoes! But, if you want to try something new, this potato and cauliflower mash recipe takes mashed potatoes to the next level.
What gives this recipe it's unique, deep earthy flavor is a combination of roasted cauliflower and garlic with a hint of truffle oil.
If you love potatoes, be sure not to miss my 45 Amazing Vegan Potato Recipes!
Reasons You'll Love This Recipe
✔It's vegan.
✔It's made this olive oil, not butter. So, potato and cauliflower mash is lower in saturated fat than mashed potatoes made with butter and sour cream.
✔It's dairy free.
✔It's lower in carbs than traditional mashed potatoes.
✔Cauliflower mashed potatoes have wonderful depth of flavor, thanks to roasted cauliflower, garlic and truffle oil (the secret sauce!)
✔It's super easy to make!
How To Make Potato And Cauliflower Mash
- Preheat your oven to 390° F (200° C). Line a large baking sheet with parchment paper.
- Wash and trim your cauliflower. Chop into medium sized florets. Transfer to a bowl and toss with 2 tablespoons of olive oil. Spread out evenly on a baking sheet and roast for 25 minutes.
- At the 10 minute mark add your garlic cloves (skin on) to the baking sheet. Drizzle with a bit of olive oil, and carry on roasting for the remaining 15 minutes.
- Meanwhile, bring a large pot of water to a boil. Add a bit of salt and boil the potatoes for about 25 minutes. They should be fork tender. Drain, reserving ¼ cup of the cooking liquid.
- Return the potatoes to the empty pan. Over very low heat, steam them for two minutes to remove any excess water. Give the pan a few shakes to prevent them sticking to the pan and burning.
- Squeeze the garlic cloves out of their skins. Add your roasted cauliflower and garlic to a food processor with 1½ tablespoons of olive oil, 2 tablespoons of the potato cooking water and the thyme. Season with salt and pepper. Puree until smooth.
- Using a potato ricer or a masher, mash the potatoes with two tablespoons of olive oil. Add the reserved starchy potato water 1 tablespoon at a time until you get the consistency you like.
- Fold the cauliflower and garlic puree into the mashed potatoes. Adjust seasonings and serve.
What To Serve With Potato And Cauliflower Mash
Vegan Lentil Loaf (Vegan Meatloaf) - No Nuts
Ultimate Vegan Meatballs - Without Eggs
The Best Veggie Pot Pie Recipe - Comforting and Creamy
Imam Bayildi - Turkish Stuffed Eggplant
Vegan Cornbread Dressing - Thanksgiving Stuffing Recipe
Did You Make This Recipe?
If so, I'd love to see it! Tag me on Instagram @thisdailydish. Or, leave me a comment below. It makes my day, and your feedback helps other readers.
Frequently Asked Questions
Store in an airtight container in the fridge for up to three days.
Absolutely! Freeze in an airtight container for up to two months. Defrost in the fridge.
Craving More Vegan Side Dishes?
Easy Sweet Potato Salad - Vegan and Gluten Free
Healthy Baked Beans- No Molasses or Sugar
Ultimate Make Ahead Green Bean Casserole
Shaved Brussels Sprouts Salad With Cranberries and Pears
Parsnip Puree - With Roasted Garlic
📖 Recipe
Truffled Potato and Cauliflower Mash
Ingredients
- 1 pound head cauliflower
- 5½ tablespoons olive oil divided
- 5 garlic cloves skin on
- 2 pounds potatoes peeled and cut into evenly sized chunks * see note 1
- 2 sprigs of thyme leaves removed
- ½ teaspoon truffle oil
- salt and pepper
Instructions
- Preheat oven to 390° F (200° C). Line a baking sheet with parchment paper.
- Wash the cauliflower and chop into small florets. Transfer to a bowl and toss with two tablespoons of olive oil. Spread out evenly on a baking sheet and roast for 25 minutes.
- At the 10 minute mark add the garlic cloves (skin on) to the baking sheet. Drizzle with a bit of olive oil, and carry on roasting for the remaining 15 minutes.
- Meanwhile, bring a large pot of water to a boil. Add a bit of salt and boil the potatoes for about 25 minutes. They should be fork tender. Drain, reserving ¼ cup of the cooking liquid.
- Squeeze the garlic cloves out out of their skin. Add the roasted cauliflower and garlic to a food processor with 1½ tablespoons of olive oil, 2 tablespoons of the potato cooking water and the thyme. Season with salt and pepper. Puree until smooth.
- Return the potatoes to the pan. Over very low heat, steam them for two minutes to remove any excess water. Give the pan a few shakes to prevent them sticking to the pan and burning.
- Using a potato ricer or a masher, mash the potatoes with two tablespoons of olive oil. Add the reserved starchy potato water 1 tablespoon at a time until you get the consistency you like. *See note 2
- Fold the cauliflower and garlic puree into the mashed potatoes. Adjust seasonings and serve.
Notes
- I recommend using Yukon Gold or Russet potatoes, or a combination of the two.
- You may not need to use the cooking liquid. Add it 1 tablespoon at a time until you get the consistency you prefer.
Joanna
Looks so yummy and decadent! I am a sucker for anything truffled, I am sure I'll love this side dish!
Keri Bevan
Thanks, Joanna. I am too:)