Ryan’s Cauliflower and Potato Mash

Photo by Nancy Emerson Lombardo and CC Donelan

Ryan’s Cauliflower Potato MashYIELD: 8-9 Servings, about 1 cup each


  • 1½ pounds potatoes (general purpose, Yukon or red) (1 Qt cubes)
  • 1 large head cauliflower, cut into florets, stems included (2 Qts florets)
  • 1 Tbsp olive oil, extra virgin (or to taste)
  • ¼ tsp black pepper, freshly ground
  • Optional: ¼ tsp sea salt (or omit)
  • Optional: 1 large or 2 small garlic cloves, minced
  • Garnish: olive oil and thyme, fresh or dried, as needed


  1. Peel potatoes and cut into large cubes, about 1 inch, rinse.
  2. Cut large cauliflower head into florets and rinse.
  3. Place potato cubes in large pot, cover with water about 2 inches above potatoes and boil until potatoes are partially cooked, about 10 minutes.
  4. Add cauliflower florets to the same pot.
  5. Boil florets and potatoes until they are both tender.
  6. Drain and reserve stock from boiling. Use about ½ cup for mash (see below) and the rest may be saved for soup stock.
  7. Place cooked cauliflower florets and potatoes, extra virgin olive oil , pepper, any garlic cloves and any salt into a food processor or high-powered blender along with 1⁄2 cup of the stock from boiling. Blend ingredients until well mixed; more stock can be added to adjust thickness.
  8. Garnish with dollops of extra virgin olive oil and fresh (or dried) thyme.


Holiday Meal Brain Healthy Suggestion: Use this healthier combination instead of mashed potatoes. One may also omit the potatoes altogether and use only cauliflower. This recipe gets rave reviews! It is also easy to double or reduce this recipe.

Original Recipe by Ryan Snow consistent with, and adapted to, the Memory Preservation Nutrition® program, by Nancy Emerson Lombardo. Further adaptations by Dr. Emerson Lombardo and CC Donelan.

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