These Creamy Cauliflower Mashed Potatoes are super fluffy and tasty - make them as a healthy alternative to traditional mashed potatoes with less carbs!
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. And if you’re keeping it low carb, you need to try my cauliflower mashed potatoes!
I 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 my cauliflower mashed potatoes 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 cauliflower mashed potatoes 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 cauliflower mashed potatoes
- Cut the cauliflower into florets and sauté in a skillet with butter.
- Add water to the skillet, bring to a boil and cook until tender.
- Drain the cauliflower and place in a bowl with the other ingredients.
- Use an immersion blender to blend into a creamy consistency.
Tips to make this recipe
- Cut the cauliflower into evenly sized florets. This will help them to cook through evenly.
- Use an immersion blender to blend the 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. I do find that I get the best results with and immersion blender though.
- Mince the garlic finely so that you don’t have lumps of it in the cauliflower. Check out my How to cut garlic post to learn how to prepare it quickly and easily.
Frequently asked questions
Can you make them ahead of time?
Yes! This cauliflower mash can be made up to 3 days ahead of time, making it an ideal side for a holiday meal. Make the recipe and let the cauliflower cool to room temperature before storing it in an airtight container in the fridge. Reheat the cauliflower mash in a pot over a low heat until heated through.
Do they taste of cauliflower?
Cauliflower is a fairly bland vegetable and so it easily replaces the classic mashed potato. It’s not as starchy but it has a similar thick consistency. The added garlic and cheese makes this such a tasty side everyone will love!
Can you use a food processor to blend the cauliflower?
I prefer not to use a food processor as it is very 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.
More low carb cauliflower recipes:
More Thanksgiving recipes:
- Melting Sweet Potatoes
- Baked Cranberry Sauce
- Butternut Squash Mac and Cheese
- Holiday Brussels Sprouts
- Vegetarian Stuffing
If you’ve tried this healthy-ish feel good Cauliflower Mashed Potatoes recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!
Cauliflower Mashed Potatoes
- 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.