Roasted Garlic Mashed Potatoes is healthy and easy holiday side dish recipe with a whole head of yummy roasted garlic & cauliflower for extra fiber & nutrients to add to the menu for any special occasion including Thanksgiving, Christmas, Hanukkah and New Years!
I first shared this recipe with you back in 2013 and I have been making it for my family for each and every holiday meal ever since 🙂 I always ask what they would like me to make for a holiday meal and every time I am told that they want these roasted garlic mashed potatoes!
Back in the beginning I didn’t share with them the “secret” ingredient in my roasted garlic mashed potatoes…nope, it isn’t the whole head of creamy garlic that is roasted in the oven until soft and golden brown, although it is super yummy and a key component 🙂 It is the addition of steamed cauliflower!! They all now know my little secret and are still requesting it for all of our holiday meals 😉 That is a BIG – HUGE – WIN in my book!!
I love that I am able keep the carb level down and boost the nutrient and fiber quantity, while also lowering the overall calorie count by replacing half of the potatoes that you would normally use in a typical mashed potato recipe with cauliflower. I promise that even your pickiest eater won’t be able to tell. The secret is to finely chop your steamed cauliflower in the food processor and then mix it into the potatoes before mashing.
- 3 tablespoons extra virgin olive oil, divided
- 1 head garlic
- 1 head cauliflower, chopped into florets
- 3 lbs. petite red potatoes, washed and chopped into 1 inch cubes
- 2 tablespoons butter
- ¼ cup nonfat greek yogurt
- ¼ cup nonfat milk
- Himalayan Pink or Sea Salt and pepper to taste
- Preheat oven to 350 degrees F.
- Cut the top of the head of garlic to expose the bulbs. Place garlic in aluminum foil. Drizzle with 1 tablespoon olive oil and cover tightly with aluminum foil to seal.
- Roast garlic for 30 minutes. Remove and let cool.
- Meanwhile place cauliflower florets and potato cubes in large pot, cover with cool water and place on high heat to bring to a boil.
- Boil for 15-20 minutes until both the cauliflower and potatoes are tender. Drain. Return potatoes into warm pot.
- Finely chop cauliflower in food processor. Add to pot with potatoes.
- Gently squeeze the roasted garlic cloves out of the papery skin of the garlic and into the potatoes.
- Add remaining olive oil, butter, greek yogurt, milk, salt and pepper. Mash all to combine.
- Give it a final stir, adjust seasonings to taste and serve hot/warm.