If you love classic mashed potatoes but want to sneak in a few extra veggies and add some extra nutrients, this buttery bone broth cauliflower and potato mash is for you! It’s creamy, buttery, full of flavor, and made with a combination of russet potatoes and cauliflower for a delicious twist on traditional mashed potatoes.

The secret to this recipe is cooking everything low-effort style in the slow cooker with butter and bone broth. The potatoes and cauliflower become super tender, soak up all that savory flavor, and mash together into the perfect creamy side dish. A little cream cheese and freshly grated Parmesan take everything to the next level.

I also love that this recipe is perfect for meal prep. Make a big batch at the beginning of the week and serve it alongside chicken, steak, meatballs, or whatever protein you have on hand. It’s also a great option for the holidays when you want a cozy, comforting side dish that feels a little lighter than traditional mashed potatoes without sacrificing flavor.

And don’t skip saving that bone broth after cooking! You can add it back into the mash as needed to get your perfect consistency.

Why You’ll Love This Recipe

• Easy slow cooker recipe: Let the slow cooker do most of the work while you prep the rest of your meal.
• Extra veggies: Cauliflower blends right into the potatoes for a delicious way to add more vegetables to your plate.
• Creamy and buttery: Butter, cream cheese, and Parmesan give these mashed potatoes plenty of rich flavor.
• Made with bone broth: Bone broth adds a savory depth of flavor and makes it easy to adjust the consistency.
• Perfect for meal prep: These reheat beautifully, making them a great side dish to have ready in the fridge.
• Holiday-worthy: A delicious alternative to traditional mashed potatoes for Thanksgiving, Christmas, or any family dinner.

Ingredients You’ll Need

• Russet potatoes: These are my favorite potatoes for mashing because they create a fluffy, creamy texture.
• Cauliflower florets: Add extra vegetables while keeping the mash soft and delicious.
• Butter: Half a stick gives this recipe that classic buttery mashed potato flavor.
• Bone broth: Adds savory flavor and helps the potatoes and cauliflower cook until tender. Use chicken or beef bone broth, depending on your preference.
• Cream cheese: Just a few tablespoons make the mash extra creamy. You can substitute plain Greek yogurt for a tangier option.
• Parmesan cheese: Adds a little salty, nutty flavor that pairs perfectly with the butter and bone broth.
• Salt and pepper: Season to taste at the end.

How to Make Buttery Bone Broth Cauliflower and Potato Mash

1. Add everything to the slow cooker.

Peel and dice your russet potatoes, then add them to the slow cooker along with the cauliflower florets, cubed butter, and bone broth. Cook on high for 3–4 hours, or until the potatoes and cauliflower are very tender.

2. Reserve the broth.

Carefully drain the cooking liquid into a separate bowl. Don’t throw it away! The broth is full of flavor and will help you achieve the perfect consistency when mashing.

3. Mash the potatoes and cauliflower.

Use a potato masher for a more rustic texture or a potato ricer for a smoother mash. Mash everything together until it reaches your desired consistency.

4. Add the creamy ingredients.

Stir in the cream cheese and grated Parmesan until combined. Add the reserved broth a little at a time until the mash is as creamy as you like. For an extra-rich version, add a splash of heavy cream or half-and-half.

5. Season and serve.

Finish with salt and freshly cracked black pepper to taste. Serve warm with a little extra butter or Parmesan on top!

Tips for the Best Cauliflower and Potato Mash

• Cut the potatoes into evenly sized pieces. This helps everything cook evenly in the slow cooker.
• Drain the broth carefully. The potatoes and cauliflower will hold some liquid, so add the reserved broth back gradually to avoid a watery mash.
• Use a potato ricer for a smoother texture. If you prefer a rustic, chunky mash, a regular potato masher works perfectly.
• Don’t overwork the potatoes. Mash just until combined to help prevent a gummy texture.
• Adjust the creaminess to your liking. Add more reserved bone broth for a lighter mash or a splash of heavy cream for something extra indulgent.
• Taste before serving. Bone broth and Parmesan can vary in saltiness, so season with salt and pepper at the end.

How to Meal Prep and Store

One of my favorite things about this recipe is how easy it is to make ahead!

Refrigerator: Store leftovers in an airtight container for 3–4 days.

Reheating: Warm in the microwave or in a saucepan over low heat, stirring occasionally. Add a splash of bone broth or milk if the mash has thickened in the fridge.

Freezing: You can freeze the mash in individual portions for up to 2 months, although the texture may change slightly after thawing. Stir well while reheating to bring back some of that creamy consistency.

What to Serve with Cauliflower and Potato Mash

This mash works with just about any protein or cozy dinner. Try serving it with:

• Roast chicken or turkey
• Steak or grilled chicken
• Classic meatballs in marinara sauce
• Pot roast with carrots and onions
• Roasted salmon
• Green beans or Brussels sprouts

For the holidays, serve it alongside turkey, gravy, roasted vegetables, and your other favorite traditional sides.

Print