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Instant Pot Cauliflower Potato Mash

Don't make yourself choose between cauliflower and potatoes — have both! This super easy veggie side recipe comes together in a snap using a pressure cooker.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Side Dish
Cuisine: American
Keyword: 30-minute, comfort food, fall, hidden vegetable, winter
Servings: 8
Calories: 236kcal
Author: Chelsea Jackle, RDN


  • pressure cooker


  • 3 lbs gold potatoes quartered
  • 1 medium head of cauliflower cut into florets
  • 3 cups water
  • 4 tbsp unsalted butter
  • ¼ cup sour cream
  • ¼ cup 2% milk
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ tsp garlic powder


  • Add potatoes, cauliflower florets, and water to your Instant Pot or pressure cooker. Select 'manual,' 'high pressure' and set the timer for 10 minutes. It will take awhile for your pot to reach pressure (about 10 minutes).
  • Once the 10 minutes of cooking are up, do a "quick release" of the pressure valve to let the steam come out. Once you're able to open the pressure cooker, turn it off. Carefully remove the inner pot and drain excess water. Return the inner pot to the outer pot.
  • Add butter, sour cream, milk, salt, pepper, and garlic. Use a hand mixer to whip the potatoes until smooth and mostly free of lumps. (You can also use a potato masher!)
  • Serve topped with more salt and pepper (to taste) and fresh herbs if desired.


  • Please note that nutrition facts are an estimate and can vary widely based on amounts and specific types used.


Calories: 236kcal | Carbohydrates: 14g | Fat: 7g | Saturated Fat: 5g | Monounsaturated Fat: 1g | Cholesterol: 16mg | Sodium: 178mg | Potassium: 28mg | Sugar: 3g