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Garlic cauliflower potato mash

Serves 12

Medically reviewed on Aug 28, 2018

Dietitian Tip

Be sure not to over whip the potatoes or they will take on a paste-like texture.


  • 4 large russet potatoes, peeled and chopped into medium chunks
  • 2 medium heads cauliflower, cut into quarter size florets
  • 2 tablespoons unsalted butter
  • 1/2 cup Greek yogurt
  • 1 1/2 teaspoons salt
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon garlic powder
  • Pinch of ground black pepper


Bring water to a boil in two medium sauce pots. Boil potatoes and cauliflower in separate pots until each are fork tender, about 10 minutes; remove from heat and drain. Place cauliflower in a food processor and process until smooth, about 2 minutes. Place potatoes and processed cauliflower into a large mixer with a whip attachment and mix on medium speed for about 1 minute. Add the butter, yogurt, salt, thyme, garlic powder and black pepper. Mix on the stir setting until all ingredients are well-incorporated, about 2 minutes. Serve.

Nutritional analysis per serving

Serving Size1/2 cup
Carbohydrate13 g
Cholesterol6 mg
Fiber2 g
Protein3 g
Sodium514 mg
Monounsaturated Fat1 g
Saturated Fat1 g
Total Fat2 g

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