Garlic Cauliflower Mashed Potatoes

Fall is here (although it feels like summer here in Texas) and I am so excited. There is something very nostalgic about the holidays and there's no better way to spend it than with family...and eating!

So how the heck are you supposed to eat healthy around the holidays? Everywhere you turn there's Grandma Reindeer Sweater trying to feed you.

Well, you can still eat healthy and enjoy the foods you normally would eat around the holidays. Over the course of the holidays, I will have recipes that are healthier for you to eat!

I'm sure you realized by reading the title is says "cauliflower"...um what? How in the world is that vegetable supposed to match up to my carb filled potato?!

You're right, it probably wont.
But it probably will if you're not picky.

I love mashed potatoes. I don't care if they're super smooth or has chunky bits. I love mashed potatoes...and that does my waist line NO good.

I promise this recipe is just as good and way healthier!! And because I want to have a more mashed potato texture, I used one potato!

Garlic Cauliflower Mashed Potatoes


  • 1 head of garlic
  • 1 tsp. olive oil
  • 1 medium-sized russet potato (about 12 oz.)
  • 5 cups cauliflower florets (about 1 head) 
  • 3 tbsp. fat-free half & half
  • 2 tbsp. light whipped butter or light buttery spread (like Brummel & Brown)
  • 1/2 tsp. salt, or more to taste
  • Optional: black pepper, chopped chives 

Preheat oven to 425 degrees.

Remove papery outer layer from garlic, leaving skins around the cloves intact. Slice off the top of the garlic head, 1/4 - 1/2 inch, exposing the tops of the cloves. Place garlic on a piece of foil, drizzle with oil, and use your fingers to coat. Wrap foil tightly around garlic, enclosing it completely. Place in a baking pan.

Bake garlic in the oven for about 40 minutes, until soft enough to mash. Set aside to slightly cool.

Meanwhile, bring a large pot of water to a boil on the stove. While waiting for the water to boil, peel and cube the potato. Add potato and cauliflower to boiling water. Return to a boil, and then reduce heat to medium. Cook until potato and cauliflower are very tender, 15 - 20 minutes.

Drain water and transfer potato and cauliflower to a large bowl; set aside. Once foil-wrapped garlic is cool enough to handle, unwrap garlic and remove cloves; discard skin. Add the soft cloves to the large bowl.

To the bowl, add half & half, butter, and salt. Mash it all together with a potato masher, until completely blended. If you like, season to taste with pepper and additional salt. If needed, bring to desired temperature in the microwave or oven. Top with chopped chives, if you like, and enjoy!


Enjoy, my little hungry hearts!

Love, Angel xo

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