Roasted Garlic Mashed Potatoes and Cauliflower with Parmesan is such a long title for such an easy recipe! When naming recipes, I try to include the key ingredients in the title but it’s not often that I include them all! But, each of these four ingredients is key to the success of the recipe, so after stressing a little over the name, I decided to include all!
That’s right, sweet peeps, this recipe for mashed potatoes and cauliflower only has 4 ingredients if you don’t count the salt and pepper and 6 if you do! And, it couldn’t be easier or more delicious! In addition, if you are on a diet like me and Charlie, it’s diet-friendly.
So, looking for a “skinny” alternative to butter-drenched Creamy Mashed Potatoes for your holiday dinner? Roasted Garlic Mashed Potatoes and Cauliflower with Parmesan is so satisfying, you probably won’t miss those traditional mashed potatoes! They have no butter, no milk, no cream. Just potatoes, cauliflower, roasted garlic and shredded Parmesan (and salt and pepper). That’s it!
First, you need roasted garlic. Roasting garlic is super easy and you can get the recipe in my earlier post: Roasted Garlic in Olive Oil. Also, since you boil the mashed potatoes and cauliflower in the same pot, you only have one pot to clean! Plus, you can make these ahead of time and they keep well in the refrigerator. So, if you are making them for a holiday meal, make them the day before! Then, all you have to do is reheat them in the microwave, oven or stove top. A trifecta of reasons to try these:
- Easy to make
- One pot clean-up
- Can be made ahead and keep well in the refrigerator!
I made these on Sunday – my recipe serves 6. Since there are only two of us, Charlie and I had them for dinner on Sunday and Monday night, took a break on Tuesday and then ate the rest on Wednesday. Still just as tasty as the first time I made them on Sunday!
So, I just answered the question, “What do food bloggers really eat?” Answer: “Leftovers!”
Yep, I make recipes for 4, 6 or more and then Charlie and I eat leftovers. Lots and lots of leftovers! It’s a challenge! I could never post recipes five days a week, because we could never keep up with the leftovers! You should see my freezer – it’s never empty!
Here’s the recipe:
- 1 head of cauliflower, washed, leaves and stem removed and broken or cut into florets (if florets are large, cut the florets into small 1-inch size pieces)
- 4 large russet potatoes, washed, peeled and cut into 1-inch cubes
- Large stock pot of cold water
- 2 heads of Roasted Garlic (see Roasted Garlic with Olive Oil recipe)
- ¼ cup of shredded Parmesan cheese
- Prepare the cauliflower and potatoes per instructions above.
- Place cauliflower and potatoes in a large stock pot (I used one with a pasta insert), cover with water and add about a tablespoon of salt.
- Set pot on stove top and bring to a boil over high heat.
- Boil about 15 to 20 minutes until potatoes and cauliflower are fork tender.
- Remove from heat, drain water and return potatoes and cauliflower to the stockpot.
- In the meantime, remove garlic cloves from the Roasted Garlic bulbs and mash in a bowl with the back of a spoon.
- Add mashed Roasted Garlic to potatoes and cauliflower, season with salt and pepper and mash by hand with a potato masher.
- Taste and correct seasonings (salt and pepper).
- Add shredded Parmesan and mash with potato masher to combine until cheese has melted and is well-mixed in the potato/cauliflower mixture.
- Transfer to serving dish and serve immediately.
(other holiday recipes)