Proof that some things that seem too good to be true actually can live up to the hype: Cauliflower Mashed Potatoes! A low-carb alternative to mashed potatoes that’s just as smooth and creamy as the original.
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Mashed cauliflower that’s mouthwateringly delish.
While cauliflower mashed “potatoes” aren’t a 100% I-can’t-even-tell dupe of a traditional Mashed Potatoes Recipe, hear me out: they are really, really good. Whether you want to keep your meal low carb, sneak a healthy serving of vegetables past picky eaters, or find a healthy side dish that goes with just about anything, cauliflower mash is an excellent option.
Of course, you can serve mashed cauliflower straight from the pot for an easy weeknight side, but it is also a stellar low-carb swap for carby, creamy potatoes in a variety of dishes. Add them to Shepherd’s Pie, top them with Beef Bourguignon, or enjoy them as part of a holiday spread with Air Fryer Turkey Breast and Mushroom Gravy.
However you serve them, you’re going to LOVE them. Promise!
Key Ingredients
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
- Cauliflower. Cauliflower gets a creamy-dreamy makeover in this recipe.
- Garlic. Adds delightful garlicky flavor to the mashed cauliflower. If garlic isn’t your thing, feel free to omit it.
- Butter. Rich, buttery goodness is a must for crowd-pleasing flavor. It also adds some much-needed fat.
- Greek Yogurt. Adds tanginess and creaminess in a healthy way. You can swap the yogurt for sour cream if you prefer.
- Milk. Helps make the mashed cauliflower creamy. Use any milk you have on hand.
- Parmesan. Parmesan adds the perfect cheesy, salty flavor and is key for the best cauliflower mashed potatoes. Don’t skip it!
- Chives. The onion-like flavor and beautiful green color of chives make them the ideal finishing touch.
How to Make Cauliflower Mashed Potatoes
Boil the Cauliflower and Garlic. Cook until fork tender.
Add Everything to a Food Processor. Make sure your cauliflower is thoroughly drained first.
Puree. Serve with fresh chives and ENJOY!
Meal Prep Tip
For easy, portion-sized mashed cauliflower, prepare the recipe as directed, then let it cool completely. Use the leftovers to fill a muffin pan lined with silicone liners. Freeze until solid. Transfer the frozen “muffins” to a freezer-safe ziptop bag or storage container and freeze for up to 3 months. Thaw and enjoy as desired.
Recipe Variations
- Vegan Cauliflower Mashed Potatoes. Using dairy-free butter, dairy-alternative milk and yogurt or sour cream, and nutritional yeast instead of Parmesan.
- Loaded Mashed Cauliflower. Use my Loaded Baked Potato Dip for inspiration and add Baked Bacon and extra cheese for loaded mashed cauliflower.
- Mix Up the Vegetables. If you want the best of both worlds (and vegetables), you can combine your favorite mashed potato recipe with this mashed cauliflower. Or, stir it together with Mashed Butternut Squash or Instant Pot Mashed Sweet Potatoes.
What to Serve with Mashed Cauliflower
So many proteins and sides pair well with cauliflower mashed potatoes!
- Chicken. Pair this mashed cauliflower recipe with Baked Chicken Thighs
- Pork. Stuffed Pork Tenderloin and Grilled Pork Chops would both be delicious with this recipe.
- Beef. No two dishes pair better with cauliflower mashed potatoes than Braised Short Ribs and Instant Pot Roast.
- Turkey. This would be the perfect side dish for Thanksgiving Turkey.
Cauliflower Mashed Potatoes
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Ingredients
- 6 cups cauliflower florets about 24 ounces or 1 large head
- 2 cloves garlic smashed and peeled
- ¾ teaspoon kosher salt divided
- 2 tablespoons unsalted butter
- ¼ cup full-fat Greek yogurt or sour cream
- 2 tablespoons nonfat milk or milk of choice, plus additional as needed
- ¼ cup finely grated Parmesan cheese
- ¼ teaspoon freshly ground black pepper
- Chopped fresh chives optional for serving
Instructions
- Place the cauliflower and garlic in a medium saucepan and add enough cold water to cover it. Add ¼ teaspoon of the salt, then bring to a boil over high heat. Let boil until the cauliflower is fork-tender, about 6 minutes.
- Drain the cauliflower and garlic in a colander, shake them very dry, then transfer to a food processor fitted with a steel blade (or return to the pot and puree with an immersion blender—this is a little tricky but will do the job). Add the yogurt, milk, Parmesan, pepper, and remaining 1/2 teaspoon salt.
- Puree until the cauliflower is smooth and creamy, stopping to scrape down the bowl as needed. If it is thicker than you would like, add more milk 1 tablespoon at a time, until your desired consistency is reached. Taste and adjust seasoning as desired. Serve immediately or transfer to a heatproof bowl and keep warm over a pan of simmering water. Top with fresh chives.
Video
Notes
- TO STORE: Refrigerate mashed cauliflower in an airtight storage container for up to 3 days.
- TO REHEAT: Gently rewarm leftovers in a pot on the stovetop over medium-low heat, adding splashes of milk as needed. You can also reheat this dish in the microwave.
- TO FREEZE: Freeze cauliflower mashed potatoes in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Nutrition
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AMAZING! I typically do not like mashed cauliflower, but made these for my husband. I am shocked at how closely these taste like mashed potatoes. I will be making them all the time. So so good.
So happy to hear you enjoyed the recipe, Fatima! Thank you!
As someone who’s been trying to eat healthier, I really appreciate how this recipe allows me to enjoy a classic dish without the extra calories. I didn’t miss the potatoes at all.
Love to hear that! Thank you Martha!
Not only did this dish taste great, but I also felt good knowing I was serving something nutritious. My children can be picky eaters, but they devoured this dish! I was amazed at how quickly they cleaned their plates. It’s so rewarding to find a healthy recipe they genuinely enjoy!