Cauliflower Mashed Potatoes
Updated Mar 11, 2026
Easy Cauliflower Mashed Potatoes with cauliflower, butter, cream cheese, parmesan, and garlic powder blended until smooth and creamy.
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Cauliflower Mashed Potatoes are easy to make!
I make cauliflower mashed potatoes pretty often, especially when I have a head of cauliflower in the fridge and want a quick side dish. The mashed cauliflower actually has the texture of potatoes. I like to call them “fauxtatoes” around here, and every time I make them, my kids honestly have no idea it’s cauliflower. The cauliflower gets steamed until soft and then blended with butter, parmesan, cream cheese, and a little garlic powder. I usually top the cauliflower mashed potatoes with extra butter and chives and serve it right away while it’s still warm.
Happy Cooking!
– Yumna
Cauliflower Mashed Potatoes Ingredients
- Cauliflower: Look for a large head of cauliflower with tight florets and as few blemishes as possible. After steaming, pat the cauliflower dry with a paper towel to remove excess moisture so the mash doesn’t turn watery..
- Butter: I like to use salted butter for this cauliflower, but you can also use unsalted butter or a vegan butter alternative, if you like. If using unsalted butter, you may want to add a little extra salt to taste.
- Cream cheese: Use a block of full-fat plain cream cheese for the creamiest texture. Let it soften slightly so it blends more easily with the warm cauliflower.
- Parmesan: I love the way parmesan tastes mixed in with the cream cheese in this cauliflower mashed potato recipe. Freshly grated parmesan melts more smoothly than the pre-shredded kind. Pecorino also works if you prefer a sharper flavor.
- Seasonings: I season these cauliflower mashed potatoes with garlic powder, salt, and fresh chives, but feel free to get creative with your spice blend.
How to Make Cauliflower Mashed Potatoes
Cauliflower Mashed Potatoes Recipe
Video
Ingredients
- 1 large head cauliflower cut into florets
- ⅓ cup Grated Parmesan cheese
- 2 tablespoons butter plus more for serving
- 2 tablespoons cream cheese
- ½ teaspoon garlic powder
- ½ teaspoon salt
- Fresh chives chopped for serving, optional
Instructions
- Steam the cauliflower until fork tender, about 10-12 minutes. Allow the cauliflower to cool enough to handle and then use a paper towel to dab it dry as much as possible.
- Place the warm cauliflower in a large bowl along with the parmesan cheese, butter, cream cheese, garlic powder and salt. Use an immersion blender to blend until smooth and creamy, about 30-60 seconds. You can also mash them with a fork for a more chunky consistency.
- Serve warm with fresh chives, and melted butter, if desired.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Tips
- Cut your cauliflower into evenly sized florets. This will help them to cook at the same pace. Here are some quick cauliflower-cutting tips!
- Use an immersion blender to blend your cauliflower. If you don’t have an immersion blender, you can use a potato ricer or you can do it by hand with a potato masher, but I like the cauliflower’s texture best with an immersion blender!
Serving Ideas
- Serve with protein. This low-carb potato alternative is such a great side with with my pan seared chicken thighs, my meatballs, or my cast iron skillet steak.
- Add gravy. I love the taste of mashed (cauliflower) potatoes and gravy. Try my mushroom gravy or my easy beef gravy!
- Pair with fish or tofu. These cauliflower mashed potatoes are one of my favorite creamy sides to pair with roasted salmon in butter, air fryer salmon, or baked tofu.
FAQs
I prefer not to use a food processor because it makes it easy to over-process the mash and it can turn soupy. If you do use a food processor, pulse it so that it gradually blends and you have more control.
Yes! Just be sure to thaw and drain the frozen cauliflower well before mashing. Frozen cauliflower can release more moisture, so keep that in mind!
Comments
Delicious! Didn’t think I’d like it, but I loved it.
Yay!! So happy you loved it, Val!
First time I made these they were good…Followed the recipe verbatim. Second time, I don’t know what I did different, but they were off the charts YUMMY!!! When I try a new recipe I don’t print it off (old school…over 55 here…lol) until I’ve tried it and like it. This one is getting printed!!!
Aww, I’m so happy you love it!! Thank you, Angela!
Tried this mashed cauliflower recipe for the first time this evening. It was a hit! I didn’t even tell my husband that it was cauliflower until after his first few bites. He could have sworn it was mashed potatoes! We’ll definitely make this again!
Wow, that’s awesome!! Thank you, Dee!
Hi, the beginning of the blog mentions sour cream “If you’re keeping it low carb, you need to try my cauliflower mashed potatoes! Once blended with sour cream, and butter…. ” but the recipe calls for cream cheese. Do I use sour cream or do I use cream cheese? Thanks 😊
Ah, so sorry about that! It’s a typo; it’s all fixed now. Thank you for pointing that out! You use cream cheese, although sour cream will work as well if you want to try it out!
I tried these today and they were a hit .
Yay! So glad you liked them, Anthony!
Hi- can this be made with frozen riced cauliflower?
Yes, just make sure to thaw and drain the frozen cauliflower well before mashing. Frozen cauliflower can release more moisture, so it’s important to get as much off the moisture out as possible to help you achieve the creamy texture.
Sooo delicious. Will be a staple.
So glad you liked it, E!!
What is the herb or spice sprinkled on the mashed cauliflower? I don’t see it listed. Thanks.
Hi Wendy! I topped it with fresh chives. Hope you enjoy!
Hello again. I saw the chives. I was referring to the brown powdery herb or spices sprinkled on top. Thanks
Ah-gotcha. That’s cracked black pepper.
I see the chives but what is the brown powder or granules sprinkled on top?
P.S. With all due respect, #4 should say “wring”–not “ring.” Thanks