Cauliflower Mashed Potatoes


Yukon Gold mashed potatoes are elevated with the addition of cauliflower and an herb-infused browned butter.

Cauliflower Mashed Potatoes
Photo: Photo by Victor Protasio / Food Styling by Margaret Dickey / Prop Styling by Julia Bayless
Active Time:
20 mins
Total Time:
45 mins
6 to 10 servings

Mashed potatoes get an elegant upgrade with this combination of Yukon Gold potatoes and cauliflower. Cauliflower lightens the mash, emulsifies beautifully into the potatoes and keeps the mixture from turning gummy.

The addition of garlic and salt in the initial boiling sets up the mash for maximum flavor, while cooking the excess moisture from the potato and cauliflower mixture keeps them fluffy. The lightly browned butter infused with thyme, sage and rosemary brings in nutty and subtle herbaceous notes, and when combined with heavy whipping cream, helps create a rich and creamy texture. Freshly grated nutmeg brings in some earthy balance to the overall flavor. Don’t forget to save some of the browned butter for garnish, then top with fresh thyme leaves.


  • 8 cups water

  • 2 pounds Yukon Gold potatoes, peeled and cut into 1 1/2-inch chunks (6 cups)

  • 5 cups fresh cauliflower florets (from 1 pound cauliflower)

  • 3 large garlic cloves, peeled and smashed

  • 2 tablespoons plus 1/2 teaspoon kosher salt, divided

  • cup plus 2 tablespoons (9 ounces) unsalted butter

  • 2 (4-inch) thyme sprigs, plus thyme leaves for garnish

  • 1 (3-inch) rosemary sprig

  • 1 (2-inch) sage sprig

  • 1/4 cup heavy whipping cream

  • 1/2 teaspoon black pepper

  • 1/8 teaspoon ground nutmeg, plus more to taste


  1. Bring water, potatoes, cauliflower, garlic, and 2 tablespoons of the salt to a boil in a large saucepan over medium-high; reduce heat to medium, and simmer, covered, until potatoes are fork-tender, 15 to 20 minutes.

  2. While potatoes and cauliflower cook, place butter, thyme, rosemary, and sage in a medium skillet over medium; cook until butter is lightly browned, nutty, and infused with herbs, about 8 minutes, swirling skillet occasionally. Remove from heat, and let cool slightly, about 20 minutes. Remove and discard herb sprigs. Set butter mixture aside, reserving 2 tablespoons butter mixture in a small bowl.

  3. Drain potatoes and cauliflower; return to saucepan. Cook over medium, shaking saucepan occasionally, until no liquid remains, about 2 minutes.

  4. Gradually add butter mixture in skillet to potatoes and cauliflower; using a potato masher, mash until combined. Add cream, pepper, nutmeg, and remaining 1/2 teaspoon salt, stirring until combined. Season with additional nutmeg to taste. Spoon into a dish; using a spoon, swirl potato mixture to create crevices. Drizzle reserved 2 tablespoons butter mixture into crevices, and garnish with thyme leaves. Serve immediately.

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