Garlic Cauliflower Potato Mash – Sneaky Healthy Pressure Cooker Recipe!

pressure cooking school  Welcome to Pressure Cooking School!
 This article is part of Lesson 2: The First Recipe

Make this recipe with any kind of potato – leave the skin on for extra fiber and protein or peel it off before starting. It’s up to you. The pressure cooker will tenderize the skins so they’ll add color, but they will be barely noticeable texture-wise.

We’re actually using two cooking methods in this recipe. The potatoes boil in the cooking liquid, and the cauliflower steam on top. Instead of dumping out the cooking liquid – as you might when making this dish conventionally – we’re keeping all the nutrients and veggie juices and mashing them back into the potatoes. Sneaky, healthy!

But.. where’s the garlic?

Even though garlic is the first ingredient in the title of the recipe, it’s actually the last ingredient in the pressure cooker. In fact, we add it after pressure cooking the other veggies.

That’s because garlic is one of those ingredients that doesn’t do really well in the pressure cooker.  All of its flavor just seems to disappear under pressure. So, if you want a really strong garlic flavor in a pressure cooker recipe, you add it right at the end.  The heat of the food will flash-cook it (so it won’t actually be raw) but it will still impart a very strong garlic flavor to the recipe.


Pressure Cooker Accessories Pr. Cook Time Pr. Level Open
4 L or larger none 5 min. High(2) Normal

4.5 from 4 reviews
<br>Garlic Cauliflower Potato Mash
Nutritional Information
(per serving)
  • Serves: serves 4 as side dish
  • Serving size: ¼th
  • Calories: 249.1
  • TOTAL Fat: 0.6g
  • TOTAL Carbs: 55.9g
  • Sugar Carbs: 3.86g
  • Sodium: 615.9mg
  • Fiber Carbs: 7.2g
  • Protein: 7.5g
  • Cholesterol: 0.0mg
Recipe type: Pressure Cooker
Prep time: 
Cook time: 
Total time: 
Make this with your favorite kind of white or golden potatoes. If using frozen cauliflower, please increase the pressure cooking time to 10 minutes to ensure they become tender enough to mash.
  • 1½ cups water
  • 2 pounds (1 kilo) potatoes, sliced into 1" pieces
  • 8 ounces (250g) cauliflower florets
  • ½ teaspoon salt
  • 1 garlic clove, minced
  1. To the pressure cooker add the water, and potatoes sprinkled into an even layer.
  2. On top, sprinkle the cauliflower florets.
  3. Close the lid and set the valve to pressure cooking position.
  4. Electric pressure cookers and stove top pressure cookers: Cook for 5 minutes at high pressure.
  5. When time is up, open the pressure cooker with the Normal release - release pressure through the valve.
  6. Sprinkle in the salt and the raw garlic.
  7. Mash and serve!


pressure cooking schoolCONTINUE Lesson 2: The First Recipe:

Did you master this recipe?  Here are three more to try!

Garlic Cauliflower Potato Mash Pressure Cooker Recipe Garlic Cauliflower Potato Mash Pressure Cooker Recipe Garlic Cauliflower Potato Mash Pressure Cooker Recipe