Roasted Garlic Cauliflower Mashed Potatoes

Roasted Garlic Mashed Cauliflower Potatoes are anything but traditional. They’re ramped up with the flavors of roasted garlic, cauliflower puree, and the smoothness of cream cheese.

garlic mashed cauliflower and potatoes in wood bowl next to spoon

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Easy Cauliflower Mashed Potatoes

Plain old traditional mashed potatoes are awesome. Classics are always well received at the Thanksgiving table. There’s a reason that they are tried and true favorites. Who doesn’t love a fluffy pile of potato goodness with a dollop of softened butter on top?

Chances are your family has a way of making mashed potatoes that just isn’t to be messed with. But, I will tell you that these Roasted Garlic Mashed Cauliflower and Potatoes are so awesome that your family might not even care if you deviate from your norm. Regular Yukon Gold Potatoes are enhanced with the perfection that is roasted garlic and the nutty flavor of roasted cauliflower puree.

I first started making these Roasted Garlic Mashed Cauliflower and Potatoes a few years back when I didn’t have quite enough potatoes to make the quantity of mashed potatoes that I wanted. So I supplemented with some roasted cauliflower puree to give me a little extra volume — and to convince myself that they were “healthier” than regular mashed potatoes.

Whether they’re “healthier” or not is up to debate. But, hey, it’s Thanksgiving month and what matters is that they taste great! I hope you’ll give them a try.

Garlic Mashed Cauliflower & Potatoes Ingredients

For the best cauliflower mash, you’ll need:

  • Roasted cauliflower
  • Whole milk
  • Chicken broth
  • Butter
  • Cream cheese
  • Yukon Gold potatoes
  • Bay leaves
  • Roasted garlic
  • Salt and pepper

How to Make Garlic Mashed Cauliflower & Potatoes

This cauliflower mashed potatoes recipe comes together quickly once you’ve roasted the garlic and cauliflower! Here’s how to make roasted garlic mashed cauliflower and potatoes:

  1. Roast the cauliflower.
  2. Blend the roasted cauliflower, milk, broth, butter, garlic, and cream cheese until smooth.
  3. Meanwhile, boil the potatoes, bay leaf, and salt until the potatoes are fork tender.
  4. Drain the potatoes, then mash the potatoes using a potato ricer.
  5. Stir together the potatoes and cauliflower mash.
  6. Bake covered until the garlic mashed cauliflower and potatoes are warmed through.
garlic mashed cauliflower and potatoes in wood bowl next to spoon

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Can I Prep Cauliflower Mashed Potatoes in Advance?

Yes, if desired you can make these easy cauliflower mashed potatoes the day before and reheat them in the oven just before you’re ready to serve them. You may need to stir in additional butter or milk when reheating them to prevent the garlic mashed cauliflower and potatoes from drying out.

Can I Omit the Chicken Broth?

If you’re vegetarian, you’re welcome to use vegetable broth in place of the chicken broth.

Tips for Making the Best Cauliflower Mash

To achieve the smoothest, creamiest texture, make sure your milk, butter, and cream cheese are all room temperature before mixing them into the garlic mashed cauliflower. Adding fridge cold ingredients to the hot roasted cauliflower will make for lumpy cauliflower mashed potatoes.

To keep these garlic mashed cauliflower and potatoes warm, either keep them in a 350 degree F oven and cover the baking dish tightly with foil, or place the mixture into a CrockPot set to the “warm” setting.

Before making this recipe, be sure you’ve given yourself enough time to roast the cauliflower and garlic before you start peeling and dicing the potatoes. This recipe requires a little extra prep work, but I promise the effort is worth it!

More Mashed Potato Recipes:

If you’re looking for additional mashed potato inspiration for your Thanksgiving Menu this year, here are a few other favorite recipes. Be sure to check out the whole Thanksgiving Recipes Archive right here if you need help building the rest of your menu.

Blue Cheese Rosemary Mashed Potatoes are your favorite Russet Potato Mashed Potatoes after a surprising and flavorful makeover. With the addition of pureed cannellini beans, plenty of salty gorgonzola cheese, and fresh rosemary you go from yum to YUM!

Browned Butter Parmesan Mashed Potatoes are your classic mashed potatoes elevated.. This recipe is ramped up with the nutty flavors of browned butter and parmesan.

Mashed potatoes can often be quite boring in terms of appearance, so I love the little flecks of green chives scattered throughout these creamy Mascarpone Chive Mashed Potatoes, not to mention the fresh taste they add to the recipe. If you can’t find mascarpone, traditional cream cheese is a simple and readily available substitute.

Greek Yogurt Mashed Potatoes use Greek yogurt instead of sour cream or cream cheese to make the potatoes extra creamy; they’re healthier thanks to the addition of the yogurt and plenty rich. Surprise! There is no butter added! Feel free to add some if you prefer.

Or for something a little different, try Cream Cheese Chive Duchess Potatoes —  delicious, individually portioned mounds of mashed potatoes that have been baked. Inside they’re creamy and fluffy while the outside is beautifully golden and crisp. The kids love these!

What’s your favorite Thanksgiving side dish?

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Roasted Garlic Mashed Cauliflower Potatoes

Roasted Garlic Mashed Cauliflower Potatoes

Yield: 6 to 8
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Roasted Garlic Mashed Cauliflower Potatoes are anything but traditional. They're ramped up with the flavors of roasted garlic, cauliflower puree, and the smoothness of cream cheese.


  • 1 lb. cauliflower, cut into florets and roasted
  • 1 cup whole milk
  • 1/3 cup chicken broth
  • 6 tablespoons butter, softened
  • 6 ounces cream cheese, softened
  • 2 lbs. Yukon Gold potatoes, peeled and quartered
  • 2 dried bay leaves
  • 1 teaspoon salt (for the water)
  • 1 head roasted garlic cloves*
  • salt and pepper, to taste


    1. Roast the cauliflower. For instructions on how to roast cauliflower, please see: Easy Roasted Cauliflower.
    2. After roasting the cauliflower, add it to a blender with the milk, chicken broth, butter, roasted garlic, and cream cheese. Blend until completely smooth. Transfer to a large mixing bowl.
    3. Add potatoes to a large stockpot with hot water. Add the bay leaves and 1 teaspoon of salt. Bring to a boil, then lower to simmer and allow to cook until the potatoes are very tender, approximately 20-30 minutes.
    4. Once potatoes are tender, drain the water and discard the bay leaves. Press the potatoes and the roasted cloves through a potato ricer (I use the OXO Good Grips Potato Ricer) and into the bowl with the cauliflower mixture. Stir to combine. Taste for seasonings and add salt and pepper, if desired.
    5. Bake covered with foil in a 350 degree F oven until heated through or keep warm on low in a slow cooker. Serve.


    • *Tip: To roast garlic, cut the top off of the whole head, just enough to expose the cloves inside, and remove some of the outer peel. Place on top of a 6x6 inch square of foil. Drizzle with 2 teaspoons olive oil. Fold the foil inward to completely wrap the garlic. Bake at 375 degrees F for 30-40 minutes, until the cloves are golden, soft and fragrant. Remove the cloves from the head and set aside.

Nutrition Information
Yield 6 Serving Size 1
Amount Per ServingCalories 386 Total Fat 23g Saturated Fat 14g Trans Fat 0g Unsaturated Fat 7g Cholesterol 63mg Sodium 677mg Carbohydrates 39g Net Carbohydrates 0g Fiber 5g Sugar 7g Sugar Alcohols 0g Protein 8g offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although makes every effort to provide accurate information, these figures are only estimates.

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