Mashed Cauliflower “Potatoes”
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Mashed Cauliflower “Potatoes”. This mashed cauliflower recipe is a deliciously satisfying side, low in carbs and big on flavor! The perfect way to enjoy cauliflower and a delicious substitute for mashed potatoes!
How to Make Mashed Cauliflower “Potatoes”
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We eat a lot of veggies in our house and I pretty much love all of them.
Our favorites are spaghetti squash and of course broccoli & cauliflower! Broccoli & cauliflower are amazing as a side dish casserole, in soups or roasted, in fact I can’t think of a single way I don’t love cauliflower. This recipe is definitely one of my favorites!
While they’re clearly not potatoes, there’s a reason people often refer to them as fauxtatoes! They can easily take place of mashed potatoes to serve with almost any dish! I love them with gravy or even just on their own.
The texture is similar to a mashed potato but much less starchy and they do have a very mild cauliflower flavor (obviously). They’re naturally low carb and they’re rich and creamy.
To make sure your mashed cauliflower turns out perfectly, you’ll want to remove as much water as possible before mashing them.
I cook and drain the cauliflower, slightly cool and then put it in a small mesh strainer in small batches. I press the cauliflower in the mesh strainer removing as much water as I can. Another option (if you don’t have a small mesh strainer) is to squeeze it with paper towels, again removing moisture. I don’t add cream or milk to this recipe, cauliflower has less starch than potatoes so removing liquid (instead of adding it) gives a better texture.
I puree the cauliflower either in my food processor or with a hand blender until smooth. If you prefer a less smooth mash, you can certainly use a potato masher.
Depending on what I am serving this with, I sometimes add in a handful of cheddar cheese or parmesan. This recipe is very versatile, so feel free to mix in your favorite add ins… bacon bits, cheese, green onions! You can even add in a potato if you’d like a slightly starchier texture.
- 1 head cauliflower (about 2.5-3lbs)
- 2 oz cream cheese
- 1/4 cup sour cream
- 1/2 teaspoon onion powder
- 1/8 teaspoon garlic powder
- salt & pepper to taste
- Chives and butter for topping
Wash cauliflower and boil until very soft, about 15 minutes.
Drain well. Place cauliflower in a mesh strainer and press to squeeze out as much liquid as possible. (Or squeeze with paper towels).
Using a food processor (or immersion hand blender) puree until smooth. Add in cream cheese, sour cream and seasonings. Blend until smooth.
Place back into the pot and heat on the stove on medium low until heated through.
(Nutriton information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
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