These creamy mashed potatoes combine cauliflower, truffle and parmesan for a unique twist on a traditional side dish.
For several weeks there have been holiday recipes everywhere, and while I’m all for the traditional dishes I usually like to add some type of a twist to make my dishes somewhat unique – especially when it comes to side dishes!
You’ve probably heard people talk about how mashed cauliflower is just like “real” mashed potatoes, and while I’d say straight up mashed cauliflower is a great alternative to mashed potatoes if you are on a low-carb diet, it’s not quite the same. Mashed cauliflower is super healthy, so I decided to combine it with potatoes to create a healthier option that still has the fluffy creamy texture of traditional mashed potatoes!
For this recipe that twist is adding both the truffle and the cauliflower to create these Parmesan Truffle Cauliflower Mashed Potatoes! The truffle oil because it’s one of my favorites – I love the earthy taste it gives to a dish. And the cauliflower because if you’ve been reading my blog for a while, you know I have a bit of an “issue” with veggies, so if I can sneak veggies into something and still really want to eat it that makes me very happy!
When it comes to mashed potatoes, my personal preference is that they be just a little bit chunky so to start I mash the potatoes by hand with a potato masher and then I use a hand-mixer to get them fluffy and creamy. This is one of the rare cases where I use a hand mixer instead of my stand mixer. If you prefer a more creamy texture you can whip them a bit more to get that effect.
Some Tips for Making the Best Mashed Potatoes
- Bring the potatoes and water to a gentle boil together. You don’t want to throw cold potatoes into already boiling water as they won’t cook thoroughly and evenly.
- Salt the water when you are boiling the potatoes. It gives you an opportunity to season them right from the beginning.
- Using a potato masher to mash the potatoes before beating them is an important step to achieve the right consistency.
- Warm the milk and bring the yogurt to room temperature before adding them to the potatoes. Using warm and room temperature ingredients ensures you won’t cool the piping-hot potatoes down too quickly.
- Don’t melt the butter. Cold butter will melt more evenly in the warm potatoes and will distribute the fat and milk solids throughout your potatoes for the best taste and texture.
These potatoes are great for a holiday side dish, however, also make a super tasty side for any fall or winter dish. And while I could certainly dive into these potatoes all on their own, I especially like them with this Apricot Glazed Pork Tenderloin, or with these Meatloaf Muffins. Add a nice green salad to either option and you’ll have a great weeknight meal.
things you may want for this recipe
Hand Mixer – A hand mixer is perfect for making mashed potatoes and it gives you a nice fluffy texture while at the same time give you the control not to over beat them. It’s also a great backup if you don’t want to get our your stand mixer or if you are making multiple things that next to be beaten and you don’t want to stop and clean the bowl of your stand mixer!
Potato Masher – A good potato masher is an important kitchen tool. I prefer one like this with the zigzagged wire head that’s great for mashing all your favorite root vegetables.
These creamy mashed potatoes combine cauliflower, parmesan and truffle for a unique twist on a traditional holiday dish!
- 3 russet potatoes
- ½ teaspoon sea salt
- 1 ½ cups cauliflower florets, chopped
- 3 tablespoons plain greek yogurt, at room temperature
- 2 tablespoons whole milk or half & half
- 1 tablespoon butter
- 2 tablespoons grated parmesan cheese
- 2 teaspoons truffle oil
- ¼ teaspoon ground pepper
- chopped chives for garnish, if desired
- Peel the potatoes and chop into large pieces. Add them to a large pot and cover them with water and add the salt. Bring to a gentle boil and cook for 5 minutes. After 5 minutes add the cauliflower and simmer for 10 more minutes.
- Drain the potatoes and the cauliflower. Place in a large mixing bowl and thoroughly mash with a potato masher.
- Add the milk to a small saucepan and bring to a simmer. Once the milk is warm, add the milk, butter and yogurt to the potato mixture and beat with a hand mixer until fluffy but still chunky.
- Stir in the parmesan cheese, truffle oil and pepper. If desired, top with chopped chives. Serve immediately.