This Instant Pot Garlic Cauliflower Potato Mash is a dreamy and creamy veggie-loaded side that is perfect for any dinner! Quick to make in your Instant Pot and full of amazing flavors, this gem of a healthy recipe is Paleo, Whole30, gluten free and dairy-free too!
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I think I have said it in pretty much every single cauliflower recipe that I have, but we are not big cauliflower people in The Natural Nurturer household. And while I do love it roasted and riced, it is rarely my first veggie of choice. Which is probably on of the reasons I tend to veggie-load so many recipes with cauli….because I have to talk myself into eating it in creative ways!
You see, veggie-loading isn’t just for kids. It’s for us adults too. It helps us to still eat food we love…while still eating things that nourish and fuel our bodies with all sorts of import nutrients.
Such as cauliflower.
Cauliflower is pretty awesome, as it is high in fiber, is a great source of antioxidants, is high in choline (a nutrient that many people are low in and that is important in maintaining the integrity of cell membranes and brain development (source)), and is rich source of vitamin K, thiamin, riboflavin, magnesium, phosphorus, vitamin B6, folate, potassium, and manganese.
So, as much as I don’t love cauliflower….I see why it is worth veggie-loading my foods with!
Such as mashed potatoes. Now that is a dish my family loves! Rich and creamy. Full of savory flavors and a great texture, mashed potatoes is a dish we are always happy to see show up at dinner.
So, it occurred to me one day that marrying potatoes and cauliflower into one big bowl of delicious mashed goodness might be the ideal side for our family dinners.
And while I thought it might be a great veggie-loaded recipe to add to the blog, I was absolutely convinced that this was a recipe you guys would love when I watched my 7-year-old daughter lick her bowl of Instant Pot Garlic Cauliflower Potato Mash clean and ask for seconds.
So, yeah….you guys are gonna want to make this.
Recipes that would good well with Instant Pot Garlic Cauliflower Potato Mash:
Veggie-Loaded Meatballs
Instant Pot Garlic Herb Pulled Chicken
Suggested Adaptations
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Up the cauliflower. Want to cut back on the starchy potatoes while still keeping that great flavor and texture? Reduce the amount of potato in this recipe and up how much cauli you add!
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No rosemary? No problem! Thyme is another wonderful herb you could use in this recipe.
-
Switch out the Russet potatoes for red! Red potatoes have a great creamy texture and would also work wonderful in this mash.
Instant Pot Garlic Cauliflower Potato Mash {Whole30, Paleo, gluten free, dairy-free}
This Instant Pot Garlic Cauliflower Potato Mash is a dreamy and creamy veggie-loaded side that is perfect for any dinner! Quick to make in your Instant Pot and full of amazing flavors, this gem of a healthy recipe is Paleo, Whole30, gluten free and dairy-free too!
ingredients:
- 1 medium head of cauliflower, washed and cut into florets (about 3-4 cups)
- 1 1/2 pounds Russet potatoes, washed and cut into 1 inch pieces (I left peels on, but you can peel if you prefer)
- 1 cup broth
- 1 teaspoon salt, or to taste
- 2-3 cloves garlic, peeled (or to taste)
- needles from 1 spring of fresh rosemary, minced
- 2 tablespoons ghee, coconut oil or butter (if dairy-free is not a needed)
- 1/4 cup full fat coconut milk or almond milk
- black pepper, to taste
instructions
- In your Instant pot, combine cauliflower, potatoes, broth, salt, garlic and rosemary
- Place the lid on you Instant Pot and lock it into place. Make sure the valve is switched to sealing.
- Using the MANUAL mode, cook the potatoes and cauliflower on HIGH pressure for 8 minutes. It will take your Instant Pot about 10 minutes to get up to pressure.
- Once done cooking, quick release the pressure.
- Transfer everything from the Instant Pot (including remaining liquid) to to a food processor. Add almond/coconut milk and coconut oil/ghee/butter and pulse until the mixture is smooth. If you don’t have a food processor, you can mash everything together with a potato mashed right in your Instant Pot.
- Taste and season with black pepper or more salt if desired.
- Enjoy hot. Store leftovers in your fridge in an airtight container for up to 5 days.
NOTES:
Suggested Adaptations Up the cauliflower. Want to cut back on the starchy potatoes while still keeping that great flavor and texture? Reduce the amount of potato in this recipe and up how much cauli you add! No rosemary? No problem! Thyme is another wonderful herb you could use in this recipe. Switch out the Russet potatoes for red! Red potatoes have a great creamy texture and would also work wonderful in this mash.
These are ah-MAZING! I was so excited to try this and they did not disappointed. The coconut milk makes them so creamy. Delicious! Thank you for sharing your yummy recipes with us!
I’m so glad you enjoyed them!