While I’m a forever fan of mashed potatoes, these cauliflower mashed potatoes are a surprisingly great alternative! Use this recipe to make mashed cauliflower or add a potato to the mix for cauliflower mashed potatoes.
When you add a russet potato to the mix, the starch helps the mash become more creamy, smooth, and, as expected, more mashed potato-like. While optional, I prefer the results with the potato. Either way, it’s a simple and nutritious side dish.
Compared to mashed potatoes, cauliflower mashed potatoes offer a lower carb, everyday option that satisfies the craving for mashed “potatoes.” You can even make it with frozen cauliflower—allow a few minutes more time in the steamer.
This recipe is a warm, creamy, and hearty side dish perfect for cold days. I hope you love it.
How to Make Mashed Cauliflower
You’ll find the recipe below, but here are some tips before you get started.
- To make this recipe, you’ll need a large pot, a steamer basket, and a food processor (or mash by hand with a large fork for a chunky consistency).
- Cauliflower varies considerably in size. You’ll need one large or two small heads of cauliflower to make this recipe. If you’re using pre-cut or frozen cauliflower florets, you’ll need two pounds (32 ounces).
- If you’re including the potato, peel it first so it can disappear into the mash. We’ll steam it with the cauliflower.
- Add cream cheese and butter for creaminess—the cream cheese thickens the mixture and offers some tang, which I love!
- For savory flavor, add garlic powder, onion powder, salt, and several twists of black pepper. Process the mixture until it’s smooth and creamy.
- To make this white side dish look more enticing, transfer it to a beautiful bowl and garnish it with butter, chopped chives (optional), and a light sprinkle of black pepper.
Watch How to Make Mashed Cauliflower
What to Serve with Cauliflower Mashed Potatoes
Cauliflower mashed potatoes perfectly complement your Thanksgiving meal and other traditional suppers. I associate mashed potatoes with the holidays, but since this recipe is light and easy to make, it’s also well-suited to weeknight dinners.
Here are main dishes that would go well with mashed cauliflower:
And more side dishes to enjoy with your cauliflower:
Please let me know how your mashed cauliflower turns out in the comments! I love to hear from you. Find more cauliflower recipes here.
Mashed Cauliflower
Cauliflower mashed potatoes are creamy and delicious! This healthy side dish recipe is a satisfying alternative to mashed potatoes. Recipe yields 4 cups, enough for 8 ½-cup servings.
- Steam the cauliflower and optional potato: Fill a large pot with 1 inch of water. Cover the pot and bring it to an active boil over medium heat. Add the cauliflower and potato (if using), cover, and steam them over medium heat for 11 to 13 minutes, until they are so tender that they fall apart when poked with a fork.
- Carefully remove the steamer basket from the water and let the veggies cool for 5 minutes or until cool enough to handle.
- Place the warm potato and cauliflower in the bowl of a food processor with the cream cheese, butter, garlic powder, onion powder, salt, and several twists of black pepper. Process until smooth and creamy, about 2 minutes. (Or mash them in a bowl with a large fork for a chunky consistency.)
- Taste and blend in another pinch of salt for more overall flavor, or more pepper for contrast. Serve warm with a few pats of melted butter on top, plus a sprinkle of fresh chives and flaky salt, if desired. Leftover mashed cauliflower keep in the refrigerator, covered, for up to 4 days.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
