Creamy and comforting Instant Pot Mashed Potatoes and Cauliflower! An easy, healthy side packed with veggies that the whole family will love.
Is there anything more comforting than a steamy bowl of mashed spuds?!
Now I must say…mashed cauliflower on its own doesn’t do it for me. Sure, it tastes fine and dandy, but it doesn’t taste like mashed potatoes. It’s not a potato, after all!
That said, what I’ve discovered in my quest of a delish veggie-packed potato dish is that a 2:1 ratio of potatoes to cauliflower is simply divine. You really don’t taste the cauliflower at all; rather it simply amplifies the fluff factor of the potatoes.
I bet we can all agree that mashed taters in their own right are quite wonderful as is. But if you’re looking for a super tasty, creamy, and comforting side dish that also packs a veggie punch, this recipe is surely it.
The Instant Pot isn’t necessarily faster, but it is totally hands off, which I appreciate. You don’t have to mess with the settings when it comes to boiling and simmering. Since you just set it and forget it, you can do other things while the potatoes and cauliflower steam.
Plus, pressure cooking locks in all those lovely nutrients!
You can totally make this recipe in a pot over the stove if you don’t have an Instant Pot. Simply boil the veggies like you normally would, drain, and proceed with the recipe. Easy peasy!
Is peeling necessary?
This is totally a personal preference. If you don’t mind the added textural intrigue of having a bit of peel throughout, leave it on!
How to make extra creamy mashed potatoes
Use a stand or hand mixer to whip the potatoes rather than mashing. This will add extra air and fluff factor, making them as creamy as can be!
Opt for high fat milk. The more fat, the creamier your potatoes will be. Half and half (cream), whole milk, and non-dairy milk all work, but you’ll definitely get the most velvety mouth feel with a higher fat milk. I would not recommend a strong tasting milk like coconut, as you want the flavor of the potatoes to really shine.
Don’t over-mash. If you’ve ever had gluey potatoes, that’s from over-mashing. You want them creamy but not worked to death.
Add yogurt or cheese. I love a spoonful of full fat Greek yogurt (or sour cream) for extra tang. Freshly grated parmesan is also a delish touch!
Use a mix of potatoes. Half russet and half Yukon gold makes for a great texture, I’ve found!
This recipe makes a nice amount of mashed potatoes—about eight cups, which will serve six to eight hungry faces.
Storing: Store any leftovers in an air-tight container in the refrigerator for three to four days.
Freezing: Place leftovers in a freezer-safe baggie. Freeze flat for up to 2 months. Defrost in the refrigerator overnight or reheat in the microwave.
Now go make your mashed potato dreams come true!
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Creamy and comforting Instant Pot Mashed Potatoes and Cauliflower that taste just like traditional mashed potatoes! An easy, healthy side packed with veggies that the whole family will love. See Notes section for stovetop instructions.
4 medium potatoes, peeled and sliced into rounds (3 pounds, I like half Yukon and half russet)
1 medium-large head cauliflower, cored and roughly chopped (1 1/2 pounds florets)
3 cups water
2 tsp kosher salt, divided (more to taste)
1/2 cup milk of choice* (I used unsweetened almond)
1/4 cup butter (or vegan butter)
1 tsp garlic powder
Freshly ground black pepper
Place potatoes and cauliflower in the Instant Pot. Add 3 cups water and sprinkle with 1 tsp kosher salt.
Seal lid and cook on Manual, High Pressure for 10 minutes. (Note that it will take ~10 minutes to come to pressure before it starts counting down.) Quick release remaining pressure. Drain vegetables and return to Instant Pot.
Add milk, butter, garlic powder, and salt and pepper to taste. You can also add a couple spoonful of yogurt for extra tang or a handful of grated Parmesan cheese. Use a potato masher to mash until you reach your desired consistency, or for extra creamy potatoes, whip them in a stand mixer or in a bowl using electric beaters. Taste and add salt if needed (I added another 1/2 tsp since some of the salt gets drained). Garnish with fresh thyme, parsley, or chives. Leftovers will keep in the refrigerator for three-four days.
STOVETOP: Add potatoes and cauliflower to a large pot. Add enough water or broth to fully cover the vegetables and 1 tsp salt. Bring to a boil over high heat, cover and simmer on low for 20 minutes, or until the vegetables are tender. Drain vegetables and return to pot. Continue with step 4 in the above recipe.
*MILK: Whole milk, 2%, half and half, or a neutral, unsweetened and unflavored non-dairy milk all work (almond, rice, oat, soy, etc). I would not recommend coconut milk due to the strong flavor. The higher fat milk you use, the creamier they’ll be.
TO MAKE VEGAN: Use vegan butter like Earth Balance and non-dairy milk.