This Cauliflower Mashed Potatoes recipe is a delicious alternative to your typical mashed potatoes. If you feel like switching it up sometimes, then this should be your new go-to recipe. You won’t be disappointed!
Ingredients
You only need a handful of ingredients, five to be exact, to make these cauliflower mashed potatoes.
- Cauliflower – You want your head of cauliflower to be trimmed to florets only. You will be steaming until fork tender and easy to “mash.”
- Butter – I like to use a high quality butter here because it’s one of only a few ingredients. Unsalted is best so that you can control the salt content.
- Plain Greek yogurt or sour cream – This is what gives our cauliflower the creaminess of mashed potatoes. You can use greek yogurt or sour cream interchangeably.
- Salt and pepper – I used a simple blend or kosher salt and freshly ground black pepper to taste.
- Chives – These are optional, but I love the flavor, color and texture that they add as a garnish.
Variations
There are plenty of ways you can make these cauliflower mashed potatoes your own. Here are a few ideas.
- Garlic – You can either add fresh minced garlic cloves or even garlic powder to the cauliflower puree for some flavor.
- Fresh herbs – To add even more flavor, try adding parsley, rosemary, thyme or even green onions.
- Cheese – If you want to make these cheesy, you could add some freshly grated parmesan cheese, cheddar cheese or even cream cheese to make them creamier.
How to Make Cauliflower Mashed Potatoes
You are going to love how easy it is to make this healthier version of mashed potatoes.
- Prepare pan. Line a large saucepan or Dutch oven with a steamer tray. Fill with one inch of water and bring to a low boil.
- Steam cauliflower florets. Add cauliflower florets, allowing to steam until nearly falling apart.
- Drain water and add remaining ingredients. Drain water and remove steamer basket. Add butter, Greek yogurt, Kosher salt and black pepper.
- Mash. Mash with a potato masher. If you want smoother, whipped cauliflower, use a ricer or the food processor.
- Continue heating on low. Cauliflower can be watery, heat on low, stirring continuously to evaporate remaining water.
How to Serve Cauliflower Mashed Potatoes
You can use this mashed cauliflower is just about any way you would use regular mashed potatoes! One of my favorite ways to use them is as the topping for shepherd’s pie as a swap for the potatoes.
You can also just serve them as a side dish alongside any of your dinner favorites. I like to serve mine with grilled pork chops and then top them with a mushroom gravy! Any dish that uses mashed potatoes like salisbury steak, stuffed meatloaf or mississippi pot roast.
Top your cauliflower mash with anything you’d regularly put on mashed potatoes. Some of my favorites are shredded cheese, bacon, scallions, roasted red peppers and of course, more sour cream and butter!
Storage and Freezing
How to Store Cauliflower Mashed Potatoes
Cauliflower tends to have a smell once refrigerated, but you can store any leftovers in an airtight container in the refrigerator for three to four days. Reheat in the microwave or in a pot on the stovetop.
Can I Freeze Cauliflower Mashed Potatoes?
You can if you’d like to, but just know the texture and consistency will change once thawed so I prefer to not put mine in the freezer.
Frequently Asked Questions
If your mixture gets too thin, you can thicken it up real fast with a sprinkle of instant potatoes. It isn’t ideal, but it works and salvages your mashed cauliflower.
Cauliflower mash offers a mashed potato feel and taste so real that no one will guess you made it with cauliflower. Smooth, creamy and starchy = perfect potato substitute.
More Easy Side Dish Recipes
Every main meal needs a good side dish to accompany it. Here are some more of our favorites that I know you’ll love too.
Cauliflower Mashed Potatoes
Equipment
Ingredients
- 1 head cauliflower , trimmed to florets only
- 1 tablespoon butter
- 2 tablespoon plain Greek yogurt or sour cream
- ¾ teaspoon kosher salt
- Freshly ground black pepper to taste
- chives , minced
Instructions
- Line a large saucepan or Dutch oven with a steamer basket. Fill the pot with 1 inch of water and bring to a low boil.
- Add the cauliflower florets and cover the pot, allowing them to steam for 15-20 minutes or until nearly falling apart.
- Carefully remove the steamer basket and transfer the cauliflower to a large mixing bowl. Add the butter, Greek yogurt (or sour cream), Kosher salt and black pepper. Mash with a potato masher. If you want smoother, whipped cauliflower, use a ricer or the food processor.
- Cauliflower can be watery, heat on low, stirring continuously to evaporate remaining water, if needed.
- Top your cauliflower mashed potatoes with ground black pepper and chives.
- If you've tried this recipe, we'd love to hear your feedback in the comments or star ratings!
Nutrition
Love the yogurt in this! Sometimes to appease the other family members I make it a combo of regular potates and cauliflower! They never know!
I loooooooove mashed cauliflower! It’s such a great alternative to mashed potatoes.