Parmesan and cauliflower mash
This Parmesan and cauliflower mash combines creamy potatoes and tender cauliflower with rich Parmesan cheese and butter, creating a delicious, lower-carb alternative to traditional mashed potatoes. It's easy to prepare and makes a perfect side dish for various meals.
Cook time 15 min
Prep time 15 min
Ingredients:
6 potatoes1/2 cauliflower
1 cup heavy whipping cream
3/4 cup grated parmesan cheese
1 tbsp butter
salt & pepper to taste
This Parmesan and cauliflower mash recipe is a delightful twist on the classic mashed potatoes. By incorporating cauliflower, not only do we add a unique flavor and texture, but we also introduce a nutritious, lower-carb element to the dish. Perfect as a comforting side for any meal, this recipe combines creamy potatoes, rich Parmesan cheese, and a hint of buttery goodness to create an unbeatable combination.
Instructions:
- Start by peeling the potatoes and cutting them into chunks. A uniform size will ensure even cooking.
- Chop the cauliflower into florets. Discard any tough stems.
- Place the potato chunks and cauliflower florets into a large pot. Fill the pot with enough water to cover the vegetables by about an inch.
- Add a pinch of salt to the water to enhance the flavor.
- Bring the water to a boil over high heat. Once boiling, reduce the heat to medium and cook for approximately 15-20 minutes, or until the potatoes and cauliflower are tender when pierced with a fork.
- Once the vegetables are tender, drain them well using a colander. Allow any excess water to steam off.
- Return the drained potatoes and cauliflower to the pot or place them in a large mixing bowl.
- Add 1 cup of heavy whipping cream, 3/4 cup of grated parmesan cheese, and 1 tablespoon of butter to the pot or mixing bowl with the vegetables.
- Using a potato masher, immersion blender, or hand mixer, mash the potatoes and cauliflower until smooth and creamy. If you prefer a chunkier texture, mash less thoroughly.
- Season the mash with salt and pepper to taste. Start with a small amount, then adjust according to your preference.
- Transfer the Parmesan and Cauliflower Mash to a serving dish.
- Sprinkle a bit of extra parmesan cheese on top if desired and garnish with a pat of butter or some chopped fresh herbs for extra flavor and presentation.
- Serve hot as a delightful side dish to accompany your favorite main courses, such as roasted meats, grilled fish, or vegetarian entrees.
Your Parmesan and cauliflower mash is now ready to serve! This delicious dish will make a fantastic accompaniment to any meal. Enjoy the creamy texture and the subtle blend of flavors from the cauliflower and Parmesan cheese. Don't forget to season to taste with salt and pepper, and maybe garnish with a little extra Parmesan or some fresh herbs if you're feeling fancy.
Parmesan and cauliflower mash FAQ:
You should boil the potatoes and cauliflower for approximately 15-20 minutes, or until they are tender enough to be pierced with a fork.
You can substitute heavy whipping cream with whole milk, half-and-half, or a dairy-free alternative like coconut cream for a lighter version, but this may affect the creaminess.
Yes, you can prepare the mash ahead of time and store it in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of cream if needed.
Starchy potatoes like Russets or Yukon Golds work best for mashing, as they yield a creamy texture when cooked and mashed.
The mash is done when it reaches a smooth consistency and the vegetables are tender. You can taste it for seasoning and texture preference before serving.
Tips:
- Use Yukon Gold potatoes for a creamier texture.
- Make sure to drain the potatoes and cauliflower well after boiling to prevent a watery mash.
- If you prefer a smoother mash, use a potato ricer or food processor.
- For a richer taste, you can substitute half of the heavy whipping cream with sour cream.
- Feel free to add some garlic or roasted garlic for an extra flavor boost.
- If you’re watching your calories, you can use half and half or milk instead of heavy whipping cream, though it will result in a less creamy mash.
- Reheat any leftovers in a saucepan over low heat with a splash of cream or milk to bring back the creamy consistency.
Nutrition per serving
8 ServingsCalories 270kcal
Protein 7g
Carbohydrates 30g
Fiber 4.28g
Sugar 3.16g
Fat 14g
More recipes
Mustard and shallot-crusted salmon
Enjoy tangy, crunchy mustard and shallot-crusted salmon.
08 Dec 2025Turkey and cheese omelet with spinach
A protein-packed turkey and cheese omelet with spinach.
28 Nov 2025Dijon chicken and broccoli skillet
Quick Dijon chicken and broccoli skillet ready in under 30 mins.
17 Nov 2025Warm apple-turmeric spiced cider
Enjoy a comforting warm apple-turmeric spiced cider this winter.
25 Nov 2025