Creamy Cauliflower Mashed Potatoes
3 more days until Thanksgiving!! I’m so psyched! Thanksgiving is one of my favorite holidays. Being as it revolves so much around epic recipes, can you blame me?! While the turkey is the main attraction, I think we can’t argue that mashed potatoes are probably the number one side dish next to the turkey. I love love love regular traditional mashed potatoes, creamy, chunky, however you make it…I love having it next to turkey or chicken or steak. But sometimes I want that creamy fluffy comfort side dish without all the carbs, and that’s when I make my Creamy Cauliflower Mashed Potatoes.
Well, let’s not kid ourselves, they’re not actually potatoes, it’s 100% cauliflower, but totally has the texture of potatoes. Every time I make these “fauxtatoes” they turn out incredibly creamy and tasty! And my kids honestly have no idea its cauliflower. Pile it on high, top it with some butter and gravy and most people (not just kids) won’t even be able to tell the difference. I make mine with cream cheese, parmesan cheese, garlic and a tad of butter (and a tad more for serving…wink, wink).
For anyone skeptical of vegetables tasting like potatoes, these creamy cauliflower mashed potatoes will completely change your mind! If you’re making these for Thanksgiving, you can make them up to 3 days ahead (like make them TONIGHT!). If you’re making these for a regular everyday side dish to go with your protein and veggies, try it with some steak and green beans on the side like I did here…YUM-to-the-MO!
How to Make Creamy Cauliflower Mashed Potatoes (1 min.)
- 1 Tbsp butter
- 1 large head cauliflower, cut into florets
- 2 cups water
- 1/3 cup grated Parmesan
- 1 Tbsp cream cheese
- 1 garlic clove, minced
- 1/2 tsp salt
- Fresh chives, chopped for serving, optional
- Butter for serving, optional
- In a large skillet, heat the butter, add the cauliflower and sautee for a few minutes until the cauliflower lightens in color.
- Add the water to the skillet to cover the cauliflower, bring to a boil, then cover and cook for 5 minutes, until the cauliflower is tender.
- Drain the cauliflower, pat it dry with a paper towel, then pour it into a large bowl.
- Add the Parmesan cheese, cream cheese, minced garlic and salt.
- Blend using an immersion blender to desired consistency. You can also mash them for a more chunky consistency.
- Serve warm with fresh chives and pats of butter, if desired.