Instant Pot Cauliflower Potato Mash

These easy cauliflower mashed potatoes have pretty much replaced mashed potatoes at our table. They cook up in exactly the same amount of time, offer a nice rich and creamy consistency, but significantly cuts back the calories. One cup of potatoes has 116 calories versus 25 for the same amount of cauliflower.

Best of all they are delicious! We’ve made them for guests who are really surprised when we tell them they aren’t eating regular mashed potatoes.

Note: We’ve included stove top directions for those of you who haven’t made the leap to purchase an Instant Pot Pressure Cooker (yet). 

Instant Pot Cauliflower & Potato Mash

We love Cauliflower Potato Mash as a simple side dish, as a base for a main dish (such as the smothered pork chops pictured below – recipe to come soon!). They are also fantastic when formed into patties, floured and pan fried into pancakes.

Basically use them anywhere you would use regular mashed potatoes with the satisfaction that you have reduced the carbs & calories and significantly increased the nutrition value of your dish.

Cauliflower Mash with Pork Chops

Here are some additional Instant Pot Recipes you might enjoy:

Yield: 4

Instant Pot Cauliflower Potato Mash

Cauliflower Potato Mash

Easy Instant Pot Cauliflower Potato Mash with stovetop directions included

Prep Time 10 minutes
Cook Time 8 minutes
Additional Time 10 minutes
Total Time 28 minutes

Ingredients

  • 2 Medium Potatoes (such as Yukon Gold or Russet)
  • 1/2 Medium Head Cauliflower
  • 2 Cloves Garlic, minced
  • 1 1/2 Cups Stock (chicken, beef or vegetable)
  • 2 Tablespoons Butter
  • 2 Tablespoons Cream Cheese

Instructions

Instant Pot Directions

Peel and wash the potatoes. Cut into large chunks.

Remove the core from the cauliflower and cut into large florets. The cauliflower and potato chunks should be roughly the same size.

Add the potatoes, cauliflower, garlic and stock to the instant pot.

Instant Pot Cauliflower Potatoes

Close the cover and make sure the valve is set to "sealing."

Set the pot to "Manual" or "High" for 8 minutes.

Once the cooking time is complete, perform an immediate release.

Drain any remaining stock and return the vegetables to the pot.

Add the butter and cream cheese to the pot and mash to your desired consistency using a potato masher.

If the mixture is slightly dry, add in additional milk or sour cream in small increments.

Add salt and pepper to taste.

Stovetop Directions


Peel and wash the potatoes. Cut into large chunks.

Remove the core from the cauliflower and cut into large florets. The cauliflower and potato chunks should be roughly the same size.

Add the potatoes, cauliflower, garlic and stock to a pot.

Add enough water to make sure the vegetables are completely covered and submerged in the liquid.

Bring the pot to a boil and reduce to a simmer.

Once the vegetables are fork tender (about 12 minutes) remove from the heat and drain.

Return the vegetables to the pot.

Add the butter and cream cheese to the pot and mash to your desired consistency using a potato masher.

If the mixture is slightly dry, add in additional milk or sour cream in small increments.

Add salt and pepper to taste.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 150Total Fat: 7.6gSaturated Fat: 4.8gCholesterol: 21mgCarbohydrates: 18.6gFiber: 3.4gSugar: 2ggProtein: 2.9gg
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