In a large pot add quartered red baby potatoes and fill with water, three quarters of the pot full. Add 1 teaspoon salt to the water. Bring to a boil and cook for 15 minutes. Then add cauliflower to the same pot and cook for an additional 10 minutes or until potatoes and cauliflower are fork tender.
Drain and place back in the pot. Add olive oil, chopped parsley, garlic powder, salt, and pepper.
Using a potato masher, mash until smooth. Taste to see if you prefer more salt and pepper. Add more if desired. Serve and enjoy!
Cooking Times May Vary - All stove tops cook differently. Cook this recipe like you would normally cook potatoes. If your stove top cooks faster than what was written above then adjust your cooking times.
Potatoes - You can choose to peel the potatoes if you prefer potatoes without skins.
Add more Cauliflower - For even lighter smoother potatoes you can add an additional 10 ounces of cauliflower to this recipe.
Herbs - You can add additional fresh herbs to this recipe like chives, thyme, or even dill.
Warm the Olive Oil - If you want an even flavorful mashed cauliflower add the olive oil to the hot pot for a few minutes before you add in the potatoes/cauliflower. This will warm the olive oil giving you a fuller richer olive oil taste.