These lightened up mashed potatoes sneak in a good amount of cauliflower that will go unnoticed (my husband had no idea and was raving about them). Plus, we’re using the Instant Pot for a foolproof way to get perfectly cooked potatoes. In addition to butter and milk, Greek yogurt is added for a little creamy tang and parmesan adds a salty cheesiness that takes these mashed taters to another level. Don’t skimp on the toppings!
Potatoes! The mighty potato! Most of the the nutrient content is in the skins, so keep those skins on if you can. Potatoes are an excellent source of potassium, vitamin B6, vitamin C, niacin, and fiber. They contain lysine, an essential amino acid that you often can’t find in grains.
- 2 lb yukon gold potatoes, peeled, cut into 1-inch pieces*
- 4 cups cauliflower florets (~15 oz florets)*
- ½ cup water
- 2 tsp kosher salt, divided
- 1 cup plain whole milk Greek yogurt
- ¼ cup milk
- 4 tbsp butter
- ½ tsp black pepper
- ½ cup grated parmesan cheese (optional)**
Topping ideas (optional):
- Crumbled potato chips + finely chopped parsley
- Parmesan cheese + finely chopped parsley
- Pats of butter or glugs of good olive oil
- *If you want more potato heavy mashed potatoes, replace some or all of the cauliflower with more potatoes.
- **Any other variety of cheese can be used – like goat cheese, cheddar, gruyere…
- Make-ahead tip! ~ Peel and chop the potatoes (store them submerged in cold water) and chop the cauliflower ahead. Once you make the mashed potatoes, you can set the Instant Pot on “keep warm” setting and serve it up when you’re ready. They also reheat nicely.
- In a 6-qt Instant Pot, add the potatoes, cauliflower, water, and 1 teaspoon salt. Use your hands or tongs to toss the cauli/potatoes in the salt. Set the vent to “sealing”, then pressure cook on high for 10 minutes. Once the 10 minutes is up, manually release the pressure.
- Remove the lid and add the yogurt, milk, butter, pepper, and remaining 1 teaspoon salt and use a potato masher or fork to mix and mash it all up until combined. For a smoother texture, you can puree the mixture. Stir in the cheese. Taste and add more salt, if needed (I usually add another ½ teaspoon).
- Serve topped with black pepper and other toppings of choice (see note).
- Boil the potatoes (starting them in cold water) until they are easily pierced with a knife. When there are about 5-10 minutes of cook time left, add the cauliflower to the boiling water. Drain and follow the recipe.
Items you can prep ahead (optional)
- Cut 2 lb yukon gold potatoes into 1-inch pieces (be sure to store in water)
- Chop 4 cups worth of cauliflower florets (~15 oz florets)
- Grate ½ cup grated parmesan cheese + more for topping
- These mashed potatoes can be made ahead and reheated, if needed.
- To make vegan, use a vegan butter, non-dairy milk and yogurt, and skip the parmesan.
- If you want more potato heavy mashed potatoes, replace some or all of the cauliflower with more potatoes.
- Any other variety of cheese can be used – like goat cheese, cheddar, gruyere…
- Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.
Leftovers + Repurposing:
- Warm up leftovers in the microwave until warmed through. Top with toppings of choice.
- I love these served with a sausage and a simple salad. So good!
- Top with a couple fried eggs and greens for an easy meal.