I have to admit, I was really surprised about how much I loved this mashed cauliflower. I figured that every food blog that I read saying these mock mashed potatoes were good was stretching the truth. Probably like you’re thinking now. I was wrong. The cauliflower comes out buttery, creamy, and does not have an overwhelming cauliflower flavor.
Since I was afraid I’d find the cauliflower lacking in flavor, I made a big batch of my mushroom gravy to top it off. I found that the cauliflower didn’t need the gravy at all, but it did make it seem even more like mashed potatoes. Since making this dish it has now become a regular staple in our house. Cauliflower is available pretty much throughout the year, making for an easy side dish at any time.
Also try my slow cooker cauliflower and cheese.
Servings 4 -6 servings
- 1 medium head cauliflower cut into small pieces
- 1 tablespoon cream cheese softened
- 1/4 cup grated Parmesan
- 1/2 teaspoon minced garlic
- 1/8 teaspoon chicken bullion granules
- 1/8 teaspoon freshly ground black pepper
Bring a pot of salted water to a boil.
Add the cauliflower and boil for 5-6 minutes or until tender.
Drain but do not rinse.
Add remaining ingredients, then using a potato masher or immersion blender mash or blend until smooth.
After making cedar planked Cajun mashed potatoes the other day, I just had to make traditional creamy mashed potatoes the same way. And although I love mashed potatoes right out of the pot, finishing them on cedar over a hot grill just takes them to a new wonderful place. A happy place. There’s a light aroma and flavor of cedar. Not overwhelming or overpowering at all. Really just perfect. And hey, mashed potatoes on a plank on grill looks cool. It’ll amaze your friends and neighbors!
Really, any good mashed potato recipe can be used here. Just make sure that the potatoes are somewhat firm or they’ll run off the plank. That would be a mess. A big mess.
I made these cedar planked creamy mashed potatoes on my just-refurbished 15 year-old Weber gas grill, but any good grill will do. Just make sure you have room for the plank.
Cooking on cedar planks can really change the ordinary into something special, which is why I do it often. Check out my other cedar plank recipes: Cajun mashed potatoes, Twinkies, beef sliders, chorizo portabellos, hot dogs, sausage sandwiches, shrimp and grits and spicy grilled shrimp.
Cedar Planked Creamy Mashed Potatoes
Servings 8 -10 servings
For the potatoes
- 5 pounds Russet potatoes quartered
- 2 sticks unsalted butter softened
- 1 8 oz package cream cheese softened
- 1 cup heavy cream
- 1 teaspoon seasoned salt
- 1/2 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
For the chive butter
- 1/4 cup unsalted butter softened
- Chives to taste (dry chives can be used instead of fresh)
Soak a cedar plank in water.
Bring a large pot of salted water to a boil.
Add the potatoes and boil until tender, about 20 minutes.
Drain and return to the pot.
Add remaining ingredients and mash with a potato masher or hand mixer.
Fire up your grill for indirect cooking.
Mound potatoes onto the plank and put onto the grill over indirect heat.
After 15 minutes add small spoonfuls of the chive butter to the tops of the potatoes (make tiny indentations so the butter doesn't run off) and cook another 5 minutes.
Truth be told, I’d be happy at Thanksgiving or Christmas with just a big ole plate (or bowl… I’d prefer a bowl) of Cajun mashed potatoes topped with roasted turkey gravy, with a side of good ole fashioned dressing. Oh sure, I love (and make) a great turkey. And all the other dishes that make up a big holiday meal, but these potatoes… They are something special. Oh so buttery and creamy, with just a little kick to them… just enough to make them incredible.
These Cajun mashed potatoes are well worth the extra time you might have to spend at the gym after eating them.
Also try my Cajun-style smothered cabbage and Creole roasted potatoes.
Cajun Mashed Potatoes
Servings 8 -10
- 5 pounds Yukon gold potatoes
- 2 sticks unsalted butter
- 1 8 ounce package cream cheese, room temperature
- 1 cup heavy cream can substitute whole milk
- 1 tablespoon Cajun Seasoning
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- My outrageously good Holiday make-ahead gravy for serving
Bring a large pot of lightly salted water to a boil.
Add the potatoes. I prefer to not skin or chop my potatoes first. Just throw (er.. lower gently) the entire potatoes into the pot. If you don't like the skins, remove them first.
Boil potatoes until fork tender (test the larger ones), 20-25 minutes.
Remove from heat and drain well.
Return potatoes to the pot (off the heat) and mash with a potato masher (or use a hand-held blender).
Add remaining ingredients and mash until well combined and smooth.
Serve hot with warmed gravy. When reheating (if you have any leftovers), you may have to add a bit more cream (or milk) to get the right consistency.