Creamy Cauliflower Mashed Potatoes are the perfect side dish. Full of extra veggies and fiber, this cauliflower mashed potato recipe still includes some potato for an extra creamy and delicious result.
Cut up the potatoes and cauliflower and place in the instant pot. Fill the pot with just enough water to cover them. Add in 2 tsp. of salt.
Put the lid on the Instant Pot and ensure the vent is set to sealing. Cook on Manual High Pressure for 3 minutes. Quick release the steam.
Drain the potato cauliflower mixture and add it back to the pot with the butter, cream cheese and another 2tsp. of salt to season. Add in a sprinkle of black pepper.
Using a potato masher or immersion blender (for smoother texture) blend up the potatoes. Taste for seasonings, garnish with parsley if desired and serve.
Cut up the potatoes and cauliflower and add them to a large pot. Fill the pot with cold water to just cover the potatoes and cauliflower. Add 2 tsp. of salt to the water. Bring the pot to a boil.
Boil the mixture for 8-10 minutes or until the potatoes and cauliflower are fork tender.
Drain the mixture then add it back to the pot. Mix the butter, cream cheese and potatoes together using a potato masher or immersion blender. Taste for seasoning then add more salt and pepper. Garnish with parsley and serve.
I like the mix of cauliflower and potatoes because it ensures these taste like mashed potatoes. This application is a great way to get more veggies into your diet. If you are strictly low carb you can make it with only cauliflower, but the texture will not be the same as it is with the potatoes. I'd recommend adding an extra 1/2 head of cauliflower to replace the potatoes.