This cauliflower potato mushroom mash is such a hearty and warm delicious meal. Mushrooms’ savory umami flavor along with it’s meaty texture pair perfectly with fluffy mashed potatoes. While you can easily add the mushroom mix to any mashed potatoes of your choice, a cauliflower potato mash sneaks in a vegetable to the mix which is always great. Plus, you really don’t notice a difference when cauliflower is mixed with a few potatoes. Also garlic. It makes everything taste better.
Cauliflower Potato Mushroom Mash
Serves 4
How To Sauté Mushrooms & Onions
Ingredients
- 16 oz brown mushrooms, cleaned & sliced into similar thickness
- 1 small yellow onion or 1/2 large onion, chopped
- 3-4 garlic cloves depending on size, minced
- 1/4 tsp thyme
- 1/8 tsp rosemary, finely chopped
- sea salt & ground pepper to taste
- vegetable broth or olive oil to sauté, add an additional 1 tsp of Mykonos butter or butter of choice to give a richer taste
Instructions
- Sauté the onion and garlic in 1 TBSP of water, broth, or olive oil for around 3 minutes over medium heat, stirring often until the onion is mostly translucent.
- Add in the mushrooms, thyme, rosemary, sea salt, and butter if using. You can add in a teaspoon of water or vegetable broth right away if needed, but the mushrooms will start to release their juices fairly quickly so you don’t want to add much. I just constantly stir until they start to release liquid. I add in a good pinch of salt (around 1/4 tsp) while it’s cooking and then sprinkle on a bit more salt and ground pepper when it’s ready to serve.
- Sauté the mushrooms until they are cooked down. Stir the mushrooms for a bit right away, but then let them cook down for 5-10 minutes depending on your pan size without stirring them at all. Once you left them untouched, give them a good stir occasionally until all of the mushrooms are cooked down and the liquid has evaporated.
- Once finished, you can stir in a bit more salt or wait to add with ground pepper when serving.
How To Make Cauliflower Mashed Potatoes
I use an instant pot to make these, so I will be sharing directions for that, however I found a stovetop recipe on the Medical Medium website if you don’t have an instant pot to steam them in. “Add 3 inches of water to a medium-sized pot, bring it to a boil, and add a steaming basket. Place the potatoes and cauliflower florets in the basket, cover, and steam for 15 to 20 minutes, until both are very tender.”
Timing these with the mushrooms so that they finish around the same time: Since the instant pot method is super quick (around 10 minutes start-finish), I make the mushroom mixture on the stovetop first. Once the mushrooms have around 10 minutes to go, I press “pressure cook” on the instant pot for 5 minutes. It takes very little time to build pressure with a small amount of liquid.
Ingredients
- 1 head of cauliflower, leaves/stem removed and cut into large chunks
- 3 large organic yellow gold or organic russet potatoes, washed & cut into smaller chunks so they cook in the same time as the cauliflower
- 3/4 cup water or vegetable broth, broth gives a bit more flavor, but I use water on the norm
- 3 large garlic cloves
Instructions
- Add the instant pot trivet to the bottom of your instant pot.
- Add in the cauliflower, potatoes, garlic cloves, and 3/4 cup of water or vegetable broth. It’s fine if anything falls through the trivet.
- Pressure cook for 5 minutes, quick releasing as soon as it is done so it does not get watery. Test the potatoes with a fork to make sure they are tender enough. If not, close it up and pressure cook for 1-2 minutes more depending on what you think. Self-release right away again. Even if you have to close it up again, it’s a super quick process as it takes no time to build up the pressure again. Depending on the freshness of the potatoes, some potatoes are harder than others which is why it’s not a full proof 5 minutes. I would say 3 out of 4 times though, the 5 minutes works out perfect! If the potatoes are super close to being done when you check them, you could skip adding more time to the pressure cooker, and just cover it back up with the lid quickly. The heat and steam will slightly soften almost ready potatoes.
- Once tender, drain the cauliflower, garlic, and potatoes in a large strainer.
- Add everything back into the instant pot and mash all together with a potato masher or similar. You can also sprinkle in salt & pepper here, but I usually keep them plain when I am already adding seasoned mushrooms on top.
I hope you enjoy this cauliflower potato mushroom mash! Xx Riane Join my Substack newsletter.
Tag me @herhealthystyle on Instagram if you make these. I’d love to see!
SAVE + SHARE THE LOVE ON PINTEREST: Cauliflower Potato Mushroom Mash
Vegan Alfredo Mushroom Asparagus Pasta
Sourdough Mushroom Herb Stuffing
Cauliflower Potato Mushroom Mash
Ingredients
Equipment
Method
- Sauté the onion and garlic in 1 TBSP of water or vegetable broth for around 3 minutes over medium heat, stirring often until the onion is mostly translucent.
- Add in the mushrooms, thyme, rosemary, sea salt, and butter if using. You can add in a teaspoon of water or vegetable broth right away if needed, but the mushrooms will start to release their juices fairly quickly so you don’t want to add much. I just constantly stir them until they start to release some liquid. I add in a good pinch of salt (around 1/4 tsp) while it’s cooking and then sprinkle on a little bit more salt and ground pepper when it’s ready to serve.
- Sauté the mushrooms until they are cooked down. Stir the mushrooms for a bit right away, but then let them cook down for 5-10 minutes (depending on your pan size) without stirring them at all. Once you left them untouched, give them a good stir occasionally until all of the mushrooms are cooked down and the liquid has evaporated.
- Once finished you can stir in a bit more salt or wait to add with ground pepper on top when you serve with your mashed potatoes.
- Add the instant pot trivet to the bottom of your instant pot.
- Add in the cauliflower, potatoes, garlic cloves, and 3/4 cup of water or vegetable broth. It's fine if anything falls through the trivet.
- Pressure cook for 5 minutes, quick releasing as soon as it is done so it does not get watery. Test the potatoes with a fork to make sure they are tender enough. If not, close it up and pressure cook for 1-2 minutes more depending on what you think. Self-release right away again. Even if you have to close it up again, it's a super quick process as it takes no time to build up the pressure again. Depending on the freshness of the potatoes, some potatoes are harder than others which is why it's not a full proof 5 minutes. I would say 3 out of 4 times though, the 5 minutes works out perfect! If the potatoes are super close to being done when you check them, you could skip adding more time to the pressure cooker, and just cover it back up with the lid quickly. The heat and steam can slightly soften almost ready potatoes.
- Once tender, drain the cauliflower, garlic, and potatoes in a large strainer.
- Add everything back into the instant pot and mash all together with a potato masher or similar. You can also sprinkle in salt & pepper here, but I usually keep them plain when I am already adding seasoned mushrooms on top.
- "Add 3 inches of water to a medium-sized pot, bring it to a boil, and add a steaming basket. Place the potatoes and cauliflower florets in the basket, cover, and steam for 15 to 20 minutes, until both are very tender." – per Medical Medium website
Notes
This post contains affiliate links, which means I may make a small commission at no extra cost to you. I am only featuring items I love. As an amazon associate, I earn from qualifying purchases. Thank you so much for your support! See my full disclosure.
Leave a Reply