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This Instant Pot Garlic Rosemary Cauliflower Potato Mash is a quick and easy side dish that is lightened up but still indulgent! A perfect whole30 thanksgiving side dish too!

Instant Pot Garlic Rosemary Cauliflower Potato Mash

  • Author: Kelsey


  • 1.5 lbs potatoes, chopped into quarters (i used red potatoes but gold work well too)
  • 1 head of cauliflower, chopped
  • ½ cup unsweetened original almond milk (or coconut)
  • ½ cup chicken or vegetable stock
  • 2 teaspoons minced garlic
  • 2 teaspoons minced fresh rosemary
  • salt and pepper


  • Add potatoes, cauliflower, almond milk, stock and garlic to the instant pot and make sure the top notch is on “sealing”.
  • Press manual and add 8 minutes to the timer.
  • Let everything cook and when the timer goes off switch the top part to “venting”.
  • When it is done depressurizing open the instant pot and use a potato masher to mash everything together.  Add rosemary and season with salt and pepper to taste.


Stove top:

  • Bring a pot of water to a boil and add some salt.  Add potatoes and cauliflower to the water and cook for 8-10 minutes or until both are super fork tender.
  • Drain and add to a bowl, then pour in almond or coconut milk, stock, garlic & rosemary and mash with a potato masher or immersion blender.
  • Season to taste with salt and pepper.