Cauliflower mash packed with Swiss chard and potatoes! It’s a flavorful, nutrient-packed twist on a classic side dish.
Recipe Science
- Cauliflower’s mild sweetness shines through when cooked, losing its raw, sulfurous notes.
- Potatoes add structure and extra starch, giving the mash a heartier texture.
- Minced garlic adds earthy depth, while sautéed leeks offer a mild, sweet, onion-like flavor. Swiss chard has a slightly bitter taste that sweetens when cooked.
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Featured Comment 10
Well, my St. Patrick’s Day dinner was a brilliant success. Thank you! I made the mashed cauliflower/potatoes. I did substitute cabbage and cooked a bit longer as you suggested before adding to the potato mix. Delicious! The extra cooking time did prevent sogginess.—Sarah N.
Why It Works
It’s when holiday indulgence kicks in—extra carbs, pumpkin spice lattes, pies, and cookies abound. With holidays like Thanksgiving approaching, I created a dish that balances indulgence with nutrition. While we all love regular mashed potatoes, this cauliflower and potato mash is a vegetable-packed alternative side dish.
For a healthier twist, I’ve blended fluffy potatoes with cauliflower. This combination lightens the dish while still keeping it satisfying. To elevate it further, I add garlicky sautéed Swiss chard. This creamy cauliflower mashed potatoes recipe will surely be an unexpected hit at your holiday table or a favorite side dish for weeknight dinners.
Ingredients You’ll Need
- Cauliflower: Purchase a head of cauliflower or 3 cups of florets.
- Potatoes: Use white potatoes or Yukon Gold potatoes for a hearty texture and buttery flavor.
- Water: The florets are cooked in salted water to season and tenderize the vegetables.
- Oil: The minced garlic, leeks, and Swiss chard are sauteed in the olive oil.
- Aromatic Vegetables: Minced garlic adds an earthiness to the dish. Sautéed leeks have a mild, sweet, and slightly onion-like flavor with a soft, tender texture.
- Swiss Chard: The leafy green has a slightly earthy, mildly bitter flavor that becomes sweeter and mellow when cooked. The tender leaves have a spinach-like taste. It contains vitamins K, A, C, iron, magnesium, potassium, and fiber!
- Butter: A small amount adds richness and flavor to the dish.
- Milk: The milk helps to make the cauliflower and potato mash less thick.
- Seasoning: Salt and pepper enhance the earthy and sweet taste of the cauliflower and potato mash.
See the recipe card below for all ingredients and measurements (US and metric).
Ingredient Substitutions
This cauliflower mashed potatoes with Swiss chard recipe is easy to customize! Try these delicious options:
- Cauliflower Substitutes: Try purple or orange cauliflower for a colorful swap. Use romanesco cauliflower for a bright green hue.
- Potato Swaps: Use different types of potatoes, like starchy russet potatoes or for a more rustic texture, use red potatoes. To omit the potatoes completely, try my cauliflower mashed potatoes recipe.
- Leafy Green Options: Instead of Swiss chard, use collard greens, kale, or baby spinach.
- Leek Substitutes: Use chopped onions, shallots, or the white and green parts of green onions.
- Seasoning: Add minced garlic powder, onion powder, or red pepper flakes for a spicy kick. Try roasted garlic cloves for a caramelized flavor. Add grated parmesan cheese for a nutty taste.
- Make it Creamy: Add heavy cream, sour cream, creme fraiche, or cream cheese. Add 1 tablespoon at time until the desired richness is reached.
How to Make Swiss Chard and Potatoes
Step 1: Cook the Cauliflower and Potatoes
In a large pot, bring water and salt to a boil. Add the cauliflower and potatoes, cooking uncovered for 15 minutes or until very tender. Drain thoroughly, then return the vegetables to the hot, dry pot to ensure a creamy mash.
Step 2: Cook the Leeks and Swiss Chard
Heat olive oil over medium heat. Add garlic and leeks, sautéing until tender, about 5 minutes. Stir in the Swiss chard and sauté until wilted.
Step 3: Mash the Cauliflower and Potatoes
Use a potato masher to mash the cooked cauliflower and potatoes lightly, leaving some small chunks for added texture.
Experimentation Encouraged: Puree the vegetables in a food processor or blender with 1 tablespoon of butter or olive oil for a smoother texture.
Step 4: Heat the Milk
Microwave the milk, butter, and salt, then whisk to melt any remaining butter. Alternatively, heat in a small saucepan until the milk is warm and the butter has melted.
Step 5: Fold in the Milk
Gradually add the warmed milk mixture to the cauliflower and potato mash, stirring after each addition until fully incorporated.
Step 6: To Serve
Stir in the Swiss chard mixture, then season with salt and pepper to taste for a balanced finish. This cauliflower mashed potato recipe is the ultimate comfort food to pair with roast turkey or corned beef and cabbage for the holidays!
Frequently Asked Questions
If you’re crunched for time, I like to chop up and steam the cauliflower and potatoes. This method can be faster than boiling because you need less water to steam, so less time waiting to start cooking. The steam cooks the vegetables very efficiently and retains more nutrients. The cauliflower tends to cook quicker than the potatoes. It’s okay if it’s softer because you won’t notice the difference when mashed. Make sure the potatoes are fork-tender and you are ready to blend them.
Yes, you can make cauliflower mashed potatoes without the potatoes, but it won’t be as creamy. Substitute the potatoes with equal amounts of cauliflower florets. Blend some of the cooked cauliflower with about 1 tablespoon of extra virgin olive oil for a smooth puree and a creamier texture. You can add mashed cauliflower for a chunkier texture.
Cauliflower and potato mash have a different texture than traditional mashed potatoes, but they’re a healthier option. The cauliflower flavor is mild, and the mix of potatoes keeps it smooth and creamy. You’ll notice a subtle difference if you’re a mashed potato purist, but the added texture and lightness make it a satisfying alternative.
Serve This With
If you tried this Swiss Chard and Potatoes recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Swiss Chard and Potatoes
Ingredients
- 2 quarts water
- 1 ½ teaspoons kosher salt, divided
- 3 cups cauliflower florets, cut into 1" pieces
- 1 pound white potatoes, or Yukon gold, peeled, cut into 1" pieces
- 2 tablespoons olive oil
- 1 tablespoon minced garlic
- 1 leek, cut into ¼" pieces, white part only
- 2 cups swiss chard, ribs removed, cut into 1" pieces
- ½ tablespoon unsalted butter
- ¼ cup milk
- black pepper, as needed
Instructions
- Cook the Cauliflower and Potatoes – In a large pot, add water and 1 teaspoon salt, and bring to a boil. Add cauliflower and potatoes. Cook uncovered for 15 to 17 minutes, or until vegetables are very tender. Drain vegetables very well, and then add back to the hot, dry pot.
- Cook the Leeks and Swiss Chard – Heat olive oil over medium heat. Add garlic and leeks and sauté until tender, aromatic, and lightly browned, about 5 minutes. Add swiss chard and sauté for 2 minutes. Season lightly with salt and pepper to taste.
- Mash the Cauliflower and Potatoes – Use a potato masher to lightly press the vegetables, leaving some small chunks.
- Heat the Milk – Microwave the milk, butter, and ½ teaspoon salt for 30 seconds. Whisk to melt any chunks of undissolved butter. Alternatively, heat in a small saucepan until the milk is warm and the butter is melted.
- Fold in the Milk – Gradually add the warmed milk mixture to the cauliflower and potatoes, mashing to incorporate with each addition.
- To Serve – Stir in the swiss chard mixture. Season with salt and pepper to taste.
Notes
- Make it Whole30: Use ghee or extra virgin olive oil instead of butter. Use sea salt instead of kosher salt.
- Make it Dairy-Free: Use olive oil or coconut oil instead of butter.
- Storing: Store in an airtight container in the refrigerator for up to 3 days.
- Reheating: Heat on the stovetop over medium-low heat until hot. Microwave in 15 to 30-second increments until hot.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Sarah Nixon says
Good morning Jessica.
I am celebrating St.Patrick’s Day this weekend and will be using your fabulous recipes for : Roasted Potatoes, Guinness Corned Beef Stew, Irish soda bread And…your Cauliflower Mashed Potatoes. I want to make it …Rumbledethumps/Colcannon style. Can I just substitute cabbage for the Swiss chard and follow the recipe? I have found that the cabbage gets a bit soggy.
Thanks and Erin Go Bragg!
Jessica Gavin says
Your St. Patricks Day Menu sounds amazing Sarah! Yes, I think you can follow the directions substituting the cabbage for swiss chard. You may need a few more minutes to cook, to remove the excess moisture from the cabbage to prevent it from getting soggy. Let me know how it all turns out! Slainte!
Sarah Nixon says
Good morning Jessica. Well, my St. Patrick’s Day dinner was a brilliant success. Thank you! I made the Guinness slow cooker corned beef and it was a huge hit. I followed your recipe but did add some celery and mushrooms. I also made the roasted potatoes, bacon/cheddar soda bread AND the mashed cauliflower/potatoes. I did substitute cabbage and cooked a bit longer as you suggested before adding to the potato mix. Delicious! The extra cooking time did prevent sogginess. I had enough left overs for Sunday and….a small supper tonight and the flavours are even better. Thanks so much….Cheers Sarah….
Jessica Gavin says
Thank you for the dinner update Sarah! I love the addition f the celery and mushrooms to the stew, yum! It sounds like you made a feast, and I’m so happy that everyone enjoyed the meal, and that you had leftovers too! Cheers!
Rebecca Sauer says
Can I make this without the potatoes? My husband can’t have them.
Jessica Gavin says
Hi Rebecca! Yes I think you could leave out the potatoes and replace with more cauliflower, but it just won’t be as creamy. Sometimes I will add some of the cooked cauliflower to my blender, and drizzle just enough olive oil to give a really creamy puree. You could perhaps do half pureed and then mix in the mashed cauliflower to give a more creamy texture.
Rebecca Sauer says
I did what you suggested, totally awesome dish!!
Jessica Gavin says
That’s awesome to hear Rebecca! I’m so glad that the modifications worked for you 🙂
Alison @Food by Mars says
I’ve been dying to do this and you’re making me drool. Will have to make this and don’t get me started on All Clad pans… I’m a sauteeing machine 🙂 Lovely photos and blog, darling!! Happy New Year! XO
Jessica Gavin says
Haha, I love all clad pans too Alison. Thank you for stopping by and truly appreciate the positive feedback, let me know how you like the recipe! Cheers!