Love healthy vegetable sides? Try cabbage steaks, butter beans, and buffalo cauliflower bites. As much as I love full-blown mashed potatoes, I sometimes like to enjoy them with a lighter twist. Enter cauliflower mashed potatoes. Like keto mashed potatoes, they have been a lower carb and healthier alternative to traditional potatoes. They take minutes to make and are so good.
Why I love this recipe
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 15 minutes to make. Low in 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 for your favorite dinner. Super versatile. I like to treat this dish like classic mashed potatoes and top it with some meatballs and gravy or beef tips and gravy. It’s just TOO good.
Ingredients needed
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. I recommend using full-fat cream cheese as you’ll notice the difference in flavor. Parmesan cheese- For that subtle cheesy flavor. It’s optional, but I love it. Garlic– Minced. This will be sauteed with the butter for added richness and flavor. Salt and black pepper- To taste.
How to make cauliflower mashed potatoes
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 1- Cook the cauliflower: Add cauliflower to a large pot with water and boil until fork tender. Step 2- Prep the garlic butter: In the same pot, add some butter and saute garlic until fragrant. Transfer to a small bowl. Step 3- Blend the cauliflower: Place the cauliflower into a food processor and pulse/blend until smooth. Step 4- Season and serve: Transfer the mashed cauliflower back to the pot and mix in with the garlic butter. Add the cream cheese, parmesan cheese, and seasonings and mix until combined.
Recipe tips and variations
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
Cauliflower pizza crust Cauliflower mac and cheese Cauliflower tortillas Air fryer cauliflower Cauliflower steak
