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Mashed Roasted Cauliflower and Potatoes

Servings: 4 to 6


  • 1 lb. cauliflower florets
  • 1-1/2 lb. russet potatoes peeled and cut into 1-1/2-inch cubes
  • 1/4 cup olive oil
  • Kosher salt and freshly ground black pepper.
  • 1/2 cup mascarpone, at room-temperature
  • 2 Tbs. unsalted butter, at room-temperature
  • 1 tsp. finely grated lemon zest
  • 1 Tbs. finely chopped smoked almonds

Nutritional Information

  • Calories (kcal) : 400
  • Fat Calories (kcal): 280
  • Fat (g): 31
  • Saturated Fat (g): 13
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 13
  • Cholesterol (mg): 60
  • Sodium (mg): 270
  • Carbohydrates (g): 26
  • Fiber (g): 4
  • Sugar (g): 2
  • Protein (g): 6


  • Position a rack in the center of the oven, and heat the oven to 400°F. Line a large rimmed baking sheet with parchment.
  • In a large bowl, toss the cauliflower, potatoes, olive oil, 1/2 tsp. salt, and 1/4 tsp. pepper. Transfer to the baking sheet, spread in an even layer, and roast until the potatoes are tender and browned in spots, about 40 minutes.
  • In a large bowl, mash the cauliflower and potatoes with the mascarpone, butter, and lemon zest. Using a rubber spatula, fold the ingredients together until well blended and somewhat fluffy. Season with 3/4 tsp. salt and 1/4 tsp. pepper, top with the almonds, and serve.


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