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Olive Oil Mashed Potatoes and Cauliflower

This may not be your grandma's classic mash, but it's no less tasty or satisfying. The recipe works a full pound of fresh cauliflower into the mix and is mashed with extra-virgin olive oil instead of butter. The result is a flavorful mash that is lighter on the appetite (and the waistline) than traditional potatoes, with the healthy upsides of nutrient-packed cauliflower. A drizzle of olive oil and pinch of fresh herbs just before serving makes a pretty finish.
Course Side Dish
Prep Time 20 minutes
Servings 8 cups, enough for 8 to 10 people
Author Katie Morford


  • 3 pounds russet potatoes
  • 2 medium cloves garlic
  • 1 teaspoon kosher salt, plus more for salting the cooking water
  • 16 ounces riced cauliflower, such as Sprouts Pearled Cauliflower (see notes)
  • 1/3 cup Spectrum extra-virgin olive oil, plus more for garnishing
  • Black pepper
  • 1 to 2 teaspoons finely chopped fresh chives
  • 1 to 2 teaspoons finely chopped fresh dill


  1. Peel the potatoes and cut each one into 6 to 8 pieces that are uniform in size. Put potatoes and garlic in a large pot. Cover the potatoes by 2 inches with cold water, and add enough salt so the water tastes pleasantly of the sea (2 to 3 teaspoons). Bring to a boil over high heat.
  2. Boil the potatoes until you can easily slide a knife into the center of one. A few minutes before you think the potatoes are done, add the cauliflower to the water. Cook for 3 minutes. Ladle off 1 1/2 cups of cooking water and drain the potatoes and cauliflower into a colander. (Total cooking time varies from 15 to 30 minutes depending on the size of the potatoes).
  3. Add the potatoes and cauliflower back into the pot along with the olive oil, 1 cup of cooking water, 1 teaspoon salt, and freshly ground black pepper to taste. Mash the vegetables with a potato masher (or using your preferred method) until smooth. Taste and add more cooking water or salt as needed for desired taste and consistency.
  4. Transfer to a serving dish and drizzle a few teaspoons of olive oil over the top along with a few pinches of chives and dill.

Recipe Notes

You can make your own riced cauliflower by pulsing cauliflower florets in a food processor fitted with a metal blade until chopped into tiny, fairly uniform pieces. One-half large cauliflower is about 1 pound of riced cauliflower.