Cauliflower Mashed Potatoes
These creamy Cauliflower Mashed Potatoes are super fluffy and tasty, with less carbs than traditional mashed potatoes.
Servings: 4 servings
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.
Video
Notes
My Top Tip: Wring your cauliflower in a kitchen towel to remove extra moisture. This allows you to add more liquid ingredients like milk or sour cream without worrying about the mashed cauliflower becoming too loose or soggy!
Storage: Store any leftovers in an airtight container in the fridge for up to 4 days. To reheat, I like to warm my mash on the stovetop, adding a bit of milk or butter to keep it moist.
Freezing: While it's possible to freeze cauliflower mash, the texture will likely change once thawed! If you do choose to freeze your mash, store it in a freezer-safe airtight container for up to 30 months. When you're ready to eat, reheat gently on the stovetop, adding a little milk or butter to restore that creamy texture.
Nutrition
Calories: 148kcal | Carbohydrates: 8g | Protein: 7g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 535mg | Potassium: 450mg | Fiber: 3g | Sugar: 3g | Vitamin A: 344IU | Vitamin C: 69mg | Calcium: 131mg | Iron: 1mg
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