Go Back
+ servings
Olive Oil Mashed Potatoes and Cauliflower

Olive Oil Mashed Potatoes and Cauliflower

Lighten up traditional mashed potatoes by adding cauliflower to make the most divine Olive Oil Mashed Potatoes and Cauliflower.
0 from 0 votes
Print Pin
Course: Side Dish
Cuisine: American
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Calories: 89kcal


  • Stove Top


  • 3 cups red baby potatoes quartered
  • 1 teaspoon salt
  • 10 oz cauliflower
  • 1 tablespoon olive oil
  • 1 tablespoon chopped parsley and thyme
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon each salt and pepper


  • In a large pot add 3 cups of quartered red baby potatoes and fill with water, three quarters of the pot full. Add 1 tsp 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 herbs, garlic powder, salt, and pepper. Blend until smooth using a hand mixer. Taste to see if you prefer more salt and pepper. Add more if desired. Serve and enjoy!


*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.


Serving: 0.05c | Calories: 89kcal | Carbohydrates: 13g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Sodium: 686mg | Potassium: 468mg | Fiber: 2g | Sugar: 2g | Vitamin A: 84IU | Vitamin C: 40mg | Calcium: 21mg | Iron: 1mg
Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!