These cauliflower mashed potatoes are so thick and creamy, you won’t believe they don’t have potatoes in them! They make the perfect healthy side dish.
Watching your carbs but craving comfort food? Try this cauliflower mashed potatoes recipe.
They have been a lower carb and healthier alternative to traditional potatoes. They take minutes to make and are so good.
Table of Contents
- Why this recipe works
- Ingredients needed
- How to make mashed cauliflower mashed potatoes
- Tips to make the best recipe
- Storage instructions
- More cauliflower recipes to try
- Frequently Asked Questions
- Cauliflower Mashed Potatoes
Why this recipe works
This mash may look incredibly fancy but I promise you, it’s such a foolproof dish that anyone can make.
- Perfect texture and flavor. The texture of the mash is super thick and creamy, with no clumps. It’s so mild tasting, you’d think they were real potatoes.
- Easy to make. This entire side dish takes just 10 minutes to make.
- Low carbs. One cup of cauliflower has just 5 grams of net carbs, so when it’s mashed and seasoned, it makes the perfect low carb side dish to your favorite dinner.
Ingredients needed
These mashed cauliflower potatoes are so easy, and besides the cauliflower and some mash staples, nothing else is needed to make. Here is what you’ll need:
- Cauliflower– Choose a firm white cauliflower with no visible spots and plenty of florets.
- Butter– Unsalted and measured at room temperature
- Cream cheese- While many mashed cauliflower recipes call for cream or milk, using cream cheese makes the dish creamier without thinning it out.
- Parmesan cheese- For that subtle cheesy flavor that enhances this dish so well.
- Garlic– Minced. This will be sauteed with the butter for added richness and flavor.
- Salt and black pepper- To taste.
How to make mashed cauliflower mashed potatoes
Mashed cauliflower is so easy: just remember to chop the florets into equal-sized pieces for even cooking time.
- Cook the cauliflower: Add cauliflower to a large pot with water and boil until fork tender.
- Prep the garlic butter: Using the same pot, add some butter, then saute garlic until fragrant.
- Blend the cauliflower: Place the cauliflower into a food processor and pulse/blend until smooth.
- Season and serve: Transfer the mashed cauliflower back to the pot and mix into the garlic butter. Add the cream cheese, parmesan cheese, and seasonings and mix until combined.
Tips to make the best recipe
Thicken the mash. No one likes thin mashed cauliflower! If you’ve over blended it, add some extra cream cheese or parmesan cheese to it, or even a thick full-fat yogurt. If you use the yogurt, be sure to add some salt to compensate.
Drain the cauliflower. No one likes watery mashed potatoes or cauliflower! To prevent this happening, once the cauliflower is cooked, be sure to drain it well and ensure no extra moisture makes its way into the food processor.
Always use a food processor. Or a blender! A standard potato masher will not work, as unlike potatoes, cauliflower can’t be broken down in the same way.
Add mix-ins. Change up the seasonings, use different cheeses, or cut the dairy completely.
Storage instructions
To store: Leftovers can be stored in the refrigerator, covered, for up to five days.
To freeze: Place the cooked and cooled cauliflower mash in an airtight container and store it in the freezer for up to 6 months.
Reheating: Microwave the mash for 30-40 seconds, or until hot.
More cauliflower recipes to try
Frequently Asked Questions
When made correctly, cauliflower mash and potato mash taste almost identical.
The key to removing excess moisture from the cauliflower mash is to ensure the cooked cauliflower has no excess liquid before pureeing it. This may mean you need to pat the florets dry before adding them to the blender or food processor.
No, there is no need to use a nut milk bag or dish cloth to remove moisture from the cauliflower. As there is no milk or cream in this recipe, the internal liquid will help thin out the dish.
Prevent your screen from going dark
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Boil cauliflower in salted water for 10 minutes or until fork tender. Remove and drain. Cover with a lid and set aside.
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In the same pot, heat the butter over medium high heat. Sauté garlic until fragrant.
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Add the cooked cauliflower into a food processor and pulse several times until smooth and creamy.
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Transfer the cauliflower mash into the pot with the garlic. Stir through the parmesan cheese, cream cheese, salt, and pepper.
TO FREEZE: Place the cooked and cooled cauliflower mash in an airtight container and store it in the freezer for up to 6 months.
TO REHEAT: Microwave the mash for 30-40 seconds, or until hot.
Serving: 1servingCalories: 97kcalCarbohydrates: 5gProtein: 4gFat: 8gSodium: 293mgPotassium: 339mgFiber: 3gVitamin A: 234IUVitamin C: 51mgCalcium: 73mgIron: 1mgNET CARBS: 2g
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