This Rosemary Infused Potato and Cauliflower Mash has fewer carbs AND less fat than traditional mashed potatoes, and it has the wonderful, earthy flavor of rosemary imbibed in every bite. But don’t let that fool you. It’s still rich and super flavorful, and it’s a DELICIOUS alternative for Thanksgiving and holiday meals to regular mashed potatoes!
Have you ever had mashed cauliflower as a low-carb alternative to mashed potatoes? I’ve made it once or twice and, while it was certainly edible and tasty for a weeknight dinner, in my opinion it lacked in texture and flavor. For important dinners like a Thanksgiving meal, mashed cauliflower will just not cut it. But when you use half cauliflower and half potatoes… it’s just amazing.
The texture still holds up well to the fountain of gravy you can (and should) add to it at your Thanksgiving meal. It’s a bit less creamy than the smoothest mashed potatoes, but in a good way- the texture of the cauliflower and the skins from the potatoes (which are left on- yay! no peeling!) make it absolutely delicious with a little bit more bite. And there’s a subtle flavor from the cauliflower that isn’t overwhelming and goes SO well with the rosemary infusion.
There are two ways the deep, earthy flavor of this dish is achieved. First, the vegetables are boiled/steamed in chicken broth (vegetable broth can also be used for a vegetarian version) rather than water. Second, an intact sprig of rosemary is placed on top of the vegetables while they are being cooked, imbibing the flavor into the dish without adding any tough rosemary leaves to the creamy mash….