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One-Pot Garlic Cauliflower and Potato Mash
The secret here is boiling the potatoes and cauliflower together with smashed garlic cloves, building deep savory notes right from the start. This light and fluffy mash blends classic Yukon Gold potatoes with fresh cauliflower for a comforting side dish. A touch of butter and whole buttermilk gives the final bowl a rich, creamy texture without feeling heavy. It's a fantastic alternative to traditional mashed potatoes that pairs beautifully with roasted meats or hearty stews.
Equipment
- Dutch oven
- Stovetop
Ingredients
- 2 lb. Yukon Gold potatoes, peeled and cut into 1 ½-inch chunks (6 cups)
- 5 cups fresh cauliflower florets (from 1 head)
- 3 large garlic cloves, peeled and smashed
- 2 Tbsp. plus ½ tsp. kosher salt, divided
- ¼ cup butter, cut into pieces, plus
- 1 ½ tsp., divided
- ¼ cup whole buttermilk
Instructions
- 1Combine 8 cups of water, the potato chunks, cauliflower florets, smashed garlic, and 2 tablespoons of salt in a Dutch oven. Bring the mixture to a boil over medium-high heat. Reduce the heat to medium, cover the pot, and simmer for 15 to 20 minutes until the vegetables are fork-tender.
- 2Drain the vegetables thoroughly and return them to the Dutch oven. Cook over medium heat for about 1 minute to evaporate any remaining liquid, then remove the pot from the heat. Drying the vegetables first prevents a watery mash.
- 3Gradually add 1/4 cup of the butter pieces to the hot vegetables. Mash everything together using a potato masher until well combined. Pour in the buttermilk and the remaining 1/2 teaspoon of salt, folding the mixture gently until smooth. Top the warm mash with the remaining 1 1/2 teaspoons of butter just before serving.
Notes
- Garnish: Top the finished mash with chopped fresh chives and cracked black pepper for extra flavor.
- Storage: Keeps in the fridge for up to 3 days in an airtight container.
- Reheat: Warm gently on the stove, adding a splash of milk or buttermilk if the mash seems too thick.