Roasted Garlic Cauliflower Mashed Potatoes Recipe

When it comes to supporting dishes, nothing is better than mashed potatoes. Whether it’s part of your Thanksgiving day feast, or accompanying a juicy tenderloin steak, it’s a tough combination to beat. While traditional mashed potatoes have been the gold standard, these roasted garlic cauliflower mashed potatoes are sure to be the new fan favorite.

Ingredients:

• 1 head garlic
• 1 tbsp. extra-virgin olive oil
• 2 lb. golden potatoes, peeled and cut into 1″ chunks
• 1 medium head cauliflower (about 2 lbs.) cut into large florets
• 2/3 cup half-and-half
• 6 tbsp. butter
• Chives, chopped for garnish (optional)

Directions:

Step 1

Preheat the oven to 375°F. First, grab the garlic and cut off the top third portion. Place both parts on a baking sheet lined in foil and drizzle oil over the cut sides. Then, reassemble the clove and wrap it in foil, pinching and sealing it tightly as you go. Place the wrapped clove back on the baking sheet. Bake for about an 1 hour to 1 hour 10 minutes, or until it’s soft and golden. Remove the baking sheet from the oven; set aside to cool completely.

Step 2

While the garlic cools, take a large stock pot and place the potatoes with 1 tablespoon of salt and enough water to cover the tops by at least 2 inches. Partially cover the pot and heat until boiling. Immediately reduce the heat and simmer for 10 minutes. Next, add the cauliflower to the pot and repeat the same steps as before: heat until boiling and then reduce again. Simmer for about 20 minutes or until the potatoes and cauliflower are tender. Drain well.

Step 3

Meanwhile, in small microwaveable bowl, heat the butter and half-and-half on high for 45 seconds or until butter has fully melted. Then, grab the roasted garlic cloves and squeeze the softened garlic into the butter mixture.

Step 4

Lastly, mash the cauliflower and potatoes with the garlic butter mixture and 1/2 teaspoon salt until completely smooth. Garnish with chives (or any of your other favorites, like sour cream or cheddar cheese.) Serve immediately and enjoy.

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About The Author

Jaime Curl

I've explored many different fields within physical therapy, including acute care and oncology at Troy Beaumont Hospital, elementary through high school levels in the Troy School District, and outpatient physical therapy. As the office manager and marketer, I am able to combine my love for health and exercise science with my people skills, all with a dash of marketing and personal training. My hobbies include spending time with friends and family, baking, crafting, and watching my favorite movies or tv shows.