Cauliflower mashed potatoes packed with healthy vegetables! Creamy potatoes are infused with garlic, leeks, and fresh swiss chard.
It’s finally here! That time of the year when we all load up with extra carbs, spiced lattes and eat pies and cookies like no one is looking. Are you ready? It’s pretty much already started for me around Halloween, sneaking a bite of fun-sized candies here and there. Now with Thanksgiving just weeks away, I wanted to think of a way to get a little more nutritional bang for your buck with each irresistible bit of taters.
I’ve been doing a mixture of fluffy potatoes with cauliflower for a while now as a healthier dinner swap. To make the dish even more out of this world, garlicky sauteed Swiss chard is folded into the mix. This creamy cauliflower mashed potatoes recipe is going to be the new, unexpected hit at your holiday feast or new favorite weekday dinner side!
Cauliflower has sneaked its way into my kitchen a lot lately. It all started with making chicken broccoli pasta with the silkiest cauliflower sauce, and I was hooked! It’s so versatile and can easily be transformed into grains of rice like for shrimp fried rice, cooked and pureed for sauces, or boiled and mashed for these luscious potatoes.
For die-hard mashed potato purists, you will notice a difference, but if you want the healthier option, this is the way to go. I like how there is a little more texture, and the flavor of the cauliflower is very mild. There are just enough potatoes in the recipe to keep it smooth and stick to your spoon.
Kale is has been the rock star for all things healthy, but what about the backup singer Swiss chard? It’s just as earthy in flavor as kale with a hint of bitterness. It’s packed with nutrients like vitamin K, A, C, iron, magnesium, potassium and my favorite, fiber! You can saute, boil or roast it. I used my All-Clad stainless steel pan to cook these chopped leafy greens with garlic, leek and olive oil.
This creamy vegetable packed cauliflower mashed potatoes recipe is amazing! Each spoonful is wholesome and satisfying. The extra savory notes from the garlic and leeks that infuse into the mash are addicting.
The chives sprinkled on top of the cauliflower mashed potatoes aren’t just for looks people. They add a nice fresh and gentle onion flavor, so garnish to your heart’s desire!
Ready for a BIG bite? I bet once you make these, you won’t go back to your traditional mashed potato recipe, or maybe you will but at least you ventured outside your comfort zone. I’ve been serving this recipe with roasted chicken, pork tenderloin or a juicy steak. Oh yes, I did go there. Try it out and let me know what you think!
Are there other ways to make these cauliflower mashed potatoes?
If you’re crunched for time, I like to chop up and steam the cauliflower and potatoes altogether. 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 when mashed you won’t notice the difference. Just make sure the potatoes are fork tender and you are ready to blend them together.
- 1 1/2 teaspoons kosher salt , divided
- 3 cups cauliflower florets , cut into 1 inch pieces
- 1 pound white potatoes , or Yukon gold, peeled, cut into 1 inch cubes
- 2 tablespoons olive oil
- 3 cloves garlic , minced
- 1 leek , cut into ¼-inch pieces, white part only
- 2 cups swiss chard , ribs removed and chopped into 1 inch pieces
- 1/2 tablespoon unsalted butter
- 1/4 cup milk
- black pepper , freshly ground, as needed
In a medium-sized pot add 2 quarts of water and 1 teaspoon salt, bring to a boil.
Add cauliflower and potatoes. Cook uncovered for 15 to 17 minutes, or until vegetables are very tender.
Meanwhile, heat 2 tablespoons olive oil over medium heat. Add garlic and leeks, sauté until tender and aromatic and lightly browned, about 5 minutes.
Add chard and sauté for 2 minutes. Season lightly with salt and pepper to taste.
Drain vegetables very well, and then add back to the hot, dry pot.
Lightly mash the vegetables, leaving some large pieces.
Microwave ¼ cup milk, ½ tablespoon butter and ½ teaspoon salt for 30 seconds, whisking to melt any chunks of undissolved butter, or heat in a small saucepan until milk it warm and butter is melted.
Gradually add the warmed milk mixture into the potatoes, mashing to incorporate with each addition.
Add more salt and pepper as needed to taste. Stir in the Swiss chard mixture. Serve warm.