Instant Pot Cauliflower Mashed Potatoes

I don’t think there is a better side dish than one that is made from potatoes. These Instant Pot Cauliflower Mashed Potatoes take your traditional mashed potatoes and turn them dairy free with a sneaky serving of cauliflower. Stop trying to force yourself, kids, or husband to eat their vegetables and grab another scoop of these fluffy and creamy cauliflower mashed potatoes. This recipe is gluten free, grain free, dairy free, egg free, nut free, and sugar free.

In order to continue to heal my gut, I followed the Autoimmune Protocol Diet for a period of time. Potatoes are off limits on this diet because they are considered a nightshade vegetable. The problem with nightshade vegetables is that they can cause issues for some people, especially those with autoimmune diseases. So by eliminating them, you are supposed to be able to tell how your body responds to them once they are reintroduced.

The AIP diet is a very restrictive but the hardest part for me was not being able to eat potatoes. So it’s no surprise that when I started to reintroduce foods, potatoes were on the top of my list. Because I avoided potatoes for so long, I wanted a way to test the waters before jumping all in. My solution was to create a dairy and gluten free cauliflower mashed potato recipe that tasted just like the real thing. Cauliflower is seriously the best vegetable in my book because you can use it in so many ways. It’s also the perfect replacement for many foods I can’t eat. In this recipe, it helps make the potatoes light and fluffy without you even noticing that your eating a serving of vegetables.

Even outside of the Autoimmune Protocol Diet, potatoes are one of those foods that tend to get a bad rap. Since they tend to be high in carbohydrates, people think that this means they are “bad” for you. However, our bodies need carbohydrates for energy and it’s all about picking the right type of carbs. Potatoes are full of fiber, potassium, and other essential nutrients and vitamins which makes them a healthy choice. It’s usually all the extra stuff we add to our potatoes that reduce the nutritional value. But don’t despair, there is a way to get fluffy, creamy mashed potatoes without all those extra not so good for you ingredients.

How to Make Instant Pot Cauliflower Mashed Potatoes

The instructions for this recipe are so simple, especially because it takes advantage of the Instant Pot. There are many Instant Pot options out there, but click here for the one I use and love. Using the Instant Pot for these Cauliflower Mashed Potatoes saves you time because you don’t have to wait for the water to boil. Plus, you don’t have to keep checking to see if the potatoes are soft enough, 7 minutes in the Instant Pot and they are ready to mash every time.

Before you start, fill your Instant Pot with at least one cup of water. I put this step first because I forgot to do this one time and ended up burning the bottom of my Instant Pot. Cut the cauliflower into medium size pieces and add to the strainer that comes with the Instant Pot (see below). Make sure that you cut the stem off as much as possible. The more of the stem you cut off, the creamier your potatoes will be. Next, cut your potatoes in fourths and put on top of the cauliflower in the strainer.

I use red potatoes for this recipe because they are lower in starch. When I was reintroducing potatoes, I wanted to make sure my gut could handle them and this was the safer option. However, if you prefer russet potatoes you can use them in this recipe instead. I also keep the skin on the potatoes because it contains many of the minerals, vitamins and nutrients. Also, I hate peeling potatoes!

Once the cauliflower and potatoes are cut and placed in the strainer, select the pressure cook setting and set the timer for 7 minutes. Once the pressure builds, the Instant Pot will beep and then pressure cook for 7 minutes. Release the pressure once cooking is complete and place the cauliflower and potatoes in a bowl. Add in the coconut milk and vegan butter and mash until the potatoes are creamy and fluffy. I use Earth Balance butter for this recipe because I like the ingredients. This deliciously healthy side dish pairs great with my Chicken Cordon Bleu recipe (check it out here).

How to Make this Recipe on the Stovetop

If you don’t have an Instant Pot, you can still enjoy this recipe by using the stovetop! Rather than using the Instant Pot, boil water in a large pot. Cut the potatoes and cauliflower (steps 2 and 3 below) and place them in the boiling water. Cook for 20 minutes or until the potatoes are soft when poked with a fork. Drain the water from the pot and add the vegan butter and coconut milk and mash until the potatoes are creamy and fluffy. Add salt and pepper to taste.

If you are thinking that there is no way that this tastes like your mom’s mashed potatoes, don’t just take my word for it and make them for your family. Don’t tell anyone that they are dairy free and have a serving of cauliflower and see if anyone can tell a difference. My guess is that they won’t be able to!

-Kelsey