Looking for a scrumptious healthier version of the typical holiday mashed potatoes dish? This recipe for cauliflower mashed potatoes with Swiss chard, inspired by Jessica Gavin, combines the beloved potato with lower-carb cauliflower for a delicious and nutritious change your family will love.
The cauliflower craze has commandeered many high-carb holiday offerings. We love cauliflower because of its versatility: Paleo-friendly uses and the tasty ways we can swap this cruciferous veg in for potatoes, rice, pasta, and flour—with some recipe modifications, of course. However, we aren’t ready to completely give up the comfort food satisfaction of real mashed potatoes around the holidays.
So, inspired by Jessica Gavin, we came up with a holiday mash that delectably combines both potatoes and cauliflower along with garlic, leeks, and chard. A modest amount of cream and butter makes this dish rich and creamy without making it heavy and high in calories.
ALSO TRY: Salt and vinegar kale mashed potatoes
Mashing cauliflower and potatoes is easy! Simply add cauliflower florets and diced potatoes to a stockpot of salted, boiling water. Reduce the heat and cook the vegetables until they are very tender. This will take about 15 minutes.
Use your time wisely. While the cauliflower and potatoes are cooking, whisk together cream, butter, and salt in a small saucepan until the butter is melted. Set this aside and keep warm. Next, cook the garlic, leeks, and chard. In a large skillet over medium heat, melt the butter, then add the garlic and leeks. Cook, stirring often, until the leeks are lightly browned. Stir in the chard and cook just a couple minutes more.
Mash it all together. Drain the water from the cauliflower and potatoes. Return them to the empty, dry stockpot. Use a potato masher to lightly mash the vegetables. Slowly add the warm cream mixture, mashing as you pour, until you get the consistency you desire, and then stir in the chard mixture.
Bring your cauliflower mashed potatoes with Swiss chard to the holiday table hot and ready to eat.
Cook’s note: Swiss chard is a nutrient-packed dark leafy green that tastes similar to kale. This vibrant vegetable is a gorgeous substitute for kale, spinach, and other dark leafy greens. For this cauliflower mashed potatoes recipe, you remove the stems and use just the leaves. However, both the bright-colored stems and dark green leaves of chard are edible. Dice the stems, chop the leaves, and saute in butter and garlic for a tasty side dish that can complement just about any meal.
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Bring water and salt to a boil in a stockpot
Combine 2 quarts of water and 1 teaspoon of salt in a medium-sized stockpot over high heat. Bring to a boil.
Add cauliflower and potatoes to the stockpot
Combine the cauliflower florets and diced potatoes to the water. Reduce the heat to medium-low. Cook, uncovered, for 15 to 17 minutes or until the vegetables are very tender.
Heat cream, butter, and salt
In a small saucepan over medium heat, whisk together the cream, 2 tablespoons of butter, and remaining salt until the butter is melted and the mixture is smooth.
Cook the garlic and leeks in butter
Melt butter in a large skillet over medium heat. Add minced garlic and sliced leeks. Cook, stirring often, for 5 minutes or until the leeks are tender, aromatic, and lightly browned.
Add Swiss chard to the leek mixture
Cook the chard and leek mixture, stirring often, for 2 minutes. Season with salt and pepper.
Drain the cauliflower and potatoes and mash them
Time to mash! Drain the vegetables and return them to the empty, dry stockpot. Use a potato masher and lightly mash the mixture. Slowly add the warmed cream mixture and continue to mash. Taste and adjust the seasonings if needed.
Stir Swiss chard mixture into the mashed cauliflower and potatoes
Mashed potatoes never looked so good!
A healthy version of mashed potatoes and even more delicious!
A beautiful side dish!
You’ll love every spoonful
Cauliflower mashed potatoes with Swiss chard
Yield 4 servings
- 2-1/2 teaspoons salt, divided 1 teaspoon and 1-1/2 teaspoons
- 3 cups cauliflower, cut into florets
- 1 pound white potatoes, peeled, cut into 2-inch cubes
- 1/4 cup heavy cream
- 4 tablespoons butter, divided 2 tablespoons and 2 tablespoons
- 3 cloves garlic, minced
- 1 leek, thinly sliced white part only
- 2 cups Swiss chard leaves, ribs removed, cut into 1-inch pieces
- freshly ground black pepper, to taste
- In a medium-sized stockpot over high heat, combine 2 quarts of water and 1 teaspoon of salt. Bring to a boil.
- Add cauliflower and potatoes. Reduce the heat to medium-low and cook uncovered for 15 to 17 minutes or until the vegetables are very tender.
- In a small saucepan over medium heat, add cream, 2 tablespoons of butter, and 1-1/2 teaspoons of salt. Whisk until the butter is melted and the mixture is smooth.
- In a large skillet over medium heat, melt the remaining 2 tablespoons of butter. Add garlic and leeks and cook, stirring often, for 5 minutes or until they are tender, aromatic, and lightly browned.
- Add Swiss chard to the garlic mixture and cook, stirring often, for 2 minutes. Season to taste with salt and pepper. Remove from heat and set aside.
- Drain the water from the cauliflower and potatoes. Return them to the empty, dry pot. Use a potato masher to lightly mash the mixture.
- Slowly add the warmed cream mixture to the lightly mashed cauliflower and potatoes and continue to mash.
- Adjust the seasonings with more salt and pepper, if needed, to taste.
- Stir the chard mixture into the mashed cauliflower and potatoes.
- Serve warm.