Silky Garlic Potato and Cauliflower Purée

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes

Quick Ingredients

• 1 lb (450 g) Yukon Gold potatoes, peeled and 1-inch cubes
• 1 lb (450 g) cauliflower florets (about 1 small head)
• 3 tbsp unsalted butter
• 3 cloves garlic, smashed
• 1/2 cup (120 ml) whole milk or half-and-half, warmed
• 1–4 tbsp reserved cooking water, as needed
• 1 tsp fine sea salt, plus more to taste
• 1/4 tsp freshly ground black pepper
• Optional: 2 tbsp chopped fresh chives or parsley, extra butter for serving

Do This

• 1. Peel and cube potatoes; cut cauliflower into florets. Rinse and drain.
• 2. Place potatoes in a large pot, cover with cold water by 1 inch, add 1 tsp salt, and bring to a boil.
• 3. After 5 minutes of boiling, add cauliflower. Cook together until both are very tender, 10–12 minutes more.
• 4. While they cook, gently heat butter, garlic, and milk in a small saucepan until steaming, then turn off heat and let infuse.
• 5. Drain potatoes and cauliflower well, return to hot pot, and let steam off for 1–2 minutes.
• 6. Purée vegetables with the warm garlic-butter-milk using a blender, food processor, or immersion blender, adding a spoonful of cooking water as needed for silky texture.
• 7. Season with salt and pepper to taste, garnish with herbs and a pat of butter if you like, and serve hot.

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Why You’ll Love This Recipe

• Lighter than classic mashed potatoes, but still incredibly creamy and comforting.
• Cauliflower adds gentle sweetness and extra veggies without overpowering the potato flavor.
• Infused garlic-butter gives rich, cozy flavor without needing tons of cream.
• Perfect side dish for roasted meats, weeknight chicken, or simple seared fish.

Grocery List

• Produce: Yukon Gold potatoes, cauliflower, garlic, fresh chives or parsley (optional), lemon (optional).
• Dairy: Unsalted butter, whole milk or half-and-half, sour cream or plain Greek yogurt (optional).
• Pantry: Fine sea salt, freshly ground black pepper, olive oil (optional), vegetable or chicken broth (optional).

Full Ingredients

Potato–Cauliflower Purée

• 1 lb (450 g) Yukon Gold potatoes, peeled and cut into 1-inch cubes
• 1 lb (450 g) cauliflower florets (about 1 small head, core removed)
• 3 tbsp unsalted butter
• 3 cloves garlic, peeled and lightly smashed
• 1/2 cup (120 ml) whole milk or half-and-half
• 1–4 tbsp reserved vegetable cooking water (add as needed)
• 1 tsp fine sea salt, plus more to taste
• 1/4 tsp freshly ground black pepper, plus more to taste

Optional Flavor Boosts

• 2 tbsp sour cream or plain Greek yogurt, for extra tang and richness
• 1–2 tbsp olive oil, to replace some of the butter if desired
• 1–2 tbsp low-sodium vegetable or chicken broth, if you prefer to thin with broth instead of water
• 1–2 tsp fresh lemon juice, to brighten the flavor (especially good if serving with fish or poultry)

Garnish (Optional but Recommended)

• 2 tbsp finely chopped fresh chives or flat-leaf parsley
• 1 tbsp unsalted butter, cut into small pieces, to dot on top
• Extra freshly ground black pepper or flaky sea salt for serving

Step-by-Step Instructions

Step 1: Prep the potatoes and cauliflower

Peel the Yukon Gold potatoes and cut them into roughly 1-inch cubes so they cook evenly. Rinse briefly under cold water to remove excess surface starch. Trim the outer leaves and tough core from the cauliflower, then break or cut it into medium florets about the same size as the potato cubes. Rinse and drain well.

Step 2: Start cooking the potatoes

Place the potato cubes in a large pot and cover them with cold water by about 1 inch. Starting with cold water helps the potatoes cook evenly from the inside out. Add 1 teaspoon of fine sea salt. Set the pot over medium-high heat and bring to a gentle boil. Once boiling, reduce the heat slightly to maintain a steady but not violent boil. Cook the potatoes for 5 minutes before adding the cauliflower; they take a bit longer to soften.

Step 3: Add the cauliflower and cook until very tender

After the potatoes have boiled for 5 minutes, add the cauliflower florets to the same pot. The water should cover everything; if not, add a splash more. Return to a gentle boil and cook until both the potatoes and cauliflower are very tender when pierced with a fork and almost falling apart, 10–12 minutes more. This extra tenderness is key for a silky purée. While they cook, move on to the next step.

Step 4: Infuse the milk with garlic and butter

In a small saucepan, combine the butter, smashed garlic cloves, and milk (or half-and-half). Warm over low heat until the butter melts and the mixture is steaming but not boiling, 3–5 minutes. Swirl the pan occasionally and do not let the garlic brown. Turn off the heat and let the garlic steep in the hot milk-butter mixture while the vegetables finish cooking. This gentle infusion gives deep garlic flavor without harshness.

Step 5: Drain and dry out the vegetables

When the potatoes and cauliflower are very tender, reserve about 1/2 cup (120 ml) of the cooking water, then drain the pot well in a colander. Immediately return the drained vegetables to the still-warm pot and set it over very low heat for 1–2 minutes, shaking the pot occasionally. This step lets excess steam escape and dries the surfaces slightly, which helps the purée turn out fluffy and not watery. Remove from the heat.

Step 6: Purée until silky smooth

Remove the garlic cloves from the milk mixture (you can discard them or blend one clove in for stronger flavor). Transfer the hot potatoes and cauliflower to a blender or food processor, or leave them in the pot if using an immersion blender. Pour in the warm garlic-infused milk and butter. Blend until very smooth and creamy, stopping to scrape down the sides as needed. Add 1 tablespoon of the reserved cooking water at a time if the mixture seems too thick, blending after each addition, until you reach a velvety, spoonable consistency.

Taste and season with salt and black pepper. If you like, blend in sour cream or Greek yogurt for tang, or a squeeze of lemon juice to brighten. Avoid over-thinning; you want the purée to softly hold its shape.

Step 7: Adjust, garnish, and serve

Transfer the purée to a warm serving bowl or directly to plates. Use the back of a spoon to create soft swoops across the surface. Dot with small pieces of butter so they melt into glossy pools, and sprinkle with chopped chives or parsley. Finish with a crack of black pepper or a pinch of flaky sea salt. Serve hot alongside roasted chicken, steak, pork, or your favorite vegetable main. The purée will thicken slightly as it sits, so if it firms up too much, stir in a spoonful of warm milk or hot water just before serving.

Pro Tips

• Choose the right potato: Yukon Golds give a naturally buttery, creamy texture and mild flavor that blends beautifully with cauliflower.
• Do not skip drying: Returning the drained vegetables to the warm pot to steam off moisture is key to preventing a watery purée.
• Warm dairy only: Adding cold milk or butter to hot vegetables can make the texture gummy. Always warm them first.
• Blend carefully: For the silkiest texture, use a high-speed blender or food processor. If you prefer a more rustic texture, pulse briefly or use a potato masher with a bit less liquid.
• Season at the end: Salt intensifies as the purée sits. Season to taste just before serving, then adjust again after reheating if making ahead.

Variations

• Extra-light version: Replace half or all of the butter with olive oil and use low-sodium vegetable broth plus a splash of milk instead of full dairy. The result is still creamy but lighter.
• Cheesy comfort: Blend in 1/2 cup (50 g) finely grated Parmesan or sharp cheddar after puréeing, while the mixture is still hot, until melted and smooth.
• Roasted garlic twist: Swap the sautéed garlic for 1–2 heads of roasted garlic cloves squeezed from their skins and blended into the purée for a sweeter, deeper garlic flavor.

Storage & Make-Ahead

Cool leftovers to room temperature, then transfer to an airtight container and refrigerate for up to 3–4 days. To reheat, warm gently on the stovetop over low heat or in the microwave, stirring occasionally. Add a splash of milk, broth, or water to loosen the texture as needed. This purée can be made up to 1 day ahead for entertaining; reheat just before serving and refresh the seasoning with a pinch of salt and a squeeze of lemon if desired. Freezing is possible for up to 1 month, but the texture may become slightly grainy; re-blend with a bit of warm milk to restore creaminess.

Nutrition (per serving)

Approximate values per serving (1/4 of recipe, without optional cheese or sour cream): 170 calories; 7 g fat; 23 g carbohydrates; 4 g fiber; 4 g protein; 170 mg sodium. These numbers are estimates and will vary based on exact ingredients and portion sizes.