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.
Cauliflower Mashed Potatoes with Swiss Chard
Ingredients
- 1 ½ 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
- ½ tablespoon unsalted butter
- ¼ cup milk
- black pepper, as needed
Instructions
- 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 swiss 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 is 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.
Equipment
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!