Victoria is a stay-at-home mom, author, educator, and blogger at Healthy at Home. She currently lives in Colorado with her family.
My husband was getting ready to go out of town this week. I've been making some crazy dishes lately for my regular internet posts. I love them all, but he's a regular meal-rotation kind of guy that loves his meat and potatoes. I thought I'd surprise him the night before he left with his favorite meal to leave him with some pleasant thoughts of home. Just wait until he finds out that I'm making him BBQ pork ribs for the night he returns!
I've been trying to incorporate more yummy vegetables into our meals in unusual ways so that my picky eaters (my husband and toddler) will get more vegetables in their diets. Just serving green beans on the side doesn't cut it. I make a fantastic vegetable meatloaf and veggie meatballs that they love because both recipes contain meat as well. However, I've been trying to be a bit more creative. This seemed like the perfect opportunity!
When cooked and mashed together, you'd never guess that there is a whole head of cauliflower mixed into these delicious mashed potatoes. Honestly, you don't even need the potatoes to make this great "mashed potato" dish, but they have their own nutritional value as well, and they're super cheap. With pot roast gravy on top, these mashed potatoes can't be beat. You're going to love this! For dessert, I served pumpkin pie. Yum! What better way to get even more vegetables into a meal than to serve them as dessert? I know that pumpkin is technically a fruit, but in this house, it's a vegetable.
Stay tuned to find out how to get yummy vegetables into all of your dishes without compromising on taste. In the meantime, let me show you how I made this dish.
|Prep time||Cook time||Ready in||Yields|
6 adult servings
- 6 small potatoes
- 1 head cauliflower
- 1 cup whole milk
- 1 tablespoon minced garlic
- 2 teaspoons pink Himalayan salt
- 1/4 cup butter, grass-fed preferred
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- I used my Instant Pot for this recipe because it's so quick and easy, and that's what I need around here. You could always boil the potatoes and cauliflower instead, drain them, then mix in all of the other ingredients.
- I started by washing and chopping my potatoes and adding them to my Instant Pot. Then I chopped and added in my cauliflower.
- Next, I dumped in the milk, garlic, and salt and locked the lid closed.
- I set the Instant Pot for 10 minutes, let it naturally release for 10 minutes when done, then released the rest of the pressure myself manually.
- I waited and added in the butter at the end and used my hand mixer to blend them all together until smooth.
- We served ours with my crockpot pot roast and gravy.
I made this dish with my homemade crockpot pot roast recipe that I cooked on low all day long. It made its own gravy, which I later poured on top of my potatoes and cauliflower. My family still doesn't know that I snuck cauliflower into their potatoes. Pot roast with mashed potatoes is my husband's favorite dish, and he was about to go out of town all week. I wanted to make him something special before he left.
We leave our potato skins on, though we wash them really well because the skins contain a great deal of nutrients on their own—just like carrot skins. Most people peel them off and then miss out on all of the wonderful nutrients they contain. To each his own, I guess. We don't really notice them in the mixture once they are all blended up.
I also made this dish in my Instant Pot. Just about everything can be cooked in there and it usually only takes 20–30 minutes. It's so handy for cooking just about everything quickly, and it takes very little effort from me. I love it! You can find your own here for a great price. But no worries. Even if you don't have an Instant Pot, this dish is super easy to make. Just boil the potatoes and cauliflower in a pot together until soft, drain them, then add all other ingredients and blend!
The only thing that could have made this meal better would have been some homemade whole wheat rolls. I just ran out of time.
© 2018 Victoria Van Ness