Mashed Potatoes with Cauliflower and Roasted Garlic

By Erika on May 2nd, 2012 / / 1 Comment
Yield: Serves 6-8

Mashed Potatoes with Cauliflower and Roasted Garlic


  • 5 medium-large russet potatoes, peeled and quartered
  • 1 head cauliflower, cut into florets
  • 1 garlic head, with top cut off horizontally to expose inside garlic cloves
  • 2 teaspoon olive oil
  • 4 tablespoons butter
  • 1 cup half & half
  • Salt and pepper to taste


  1. Preheat oven to 400 degrees.
  2. Bring a salted pot of water to a boil for the potatoes and a steamer pot 1/4 full for the cauliflower. While waiting for them to boil, prepare garlic. Place garlic head on baking sheet and drizzle with olive oil. Roast in oven until garlic cloves are tender, about 35 minutes. Squeeze out roasted garlic cloves into a small bowl and mash well.
  3. Add potatoes to the boiling water and the cauliflower to the steamer pot with steam basket and cook until tender but still slightly firm, about 25 minutes (you can also put in water with potatoes but you will have to fish them out to drain them through a fine sieve to remove excess water). Drain well, and press cauliflower through a fine sieve to remove excess water, as the water will make your mash runny). Put potatoes and cauliflower through a ricer if you own one, or mash with a potato masher in a large bowl.
  4. Add garlic and butter to potatoes and cauliflower and mix with electric hand mixer. Add half & half slowly, stirring half-way through and slowly adding second half to make sure you aren't making them too runny.
  5. Season with salt and pepper to taste.

show comments one response

  • Glee Monroe says:

    quite wonderful!

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