If you love classic comfort sides but want something a little lighter, this creamy Cauliflower Mashed Potato recipe is the perfect swap. It has the same cozy feel as mashed potatoes, only it’s made entirely with cauliflower and blended with Parmesan and cream cheese for extra richness. If you’re looking for a more traditional, crowd-pleasing side, try our classic Mashed Potatoes.
Why You’ll Love Cauliflower Mashed Potatoes
This mash is smooth, flavorful, and incredibly easy to make. The cauliflower blends into a velvety texture that feels indulgent without being heavy, and the Parmesan adds just enough savory depth. It works for weeknights, holidays, or anytime you want a side dish that feels comforting but still fits into a lighter meal.
Tips for the Best Texture
Moisture control is the key to great cauliflower mash. After boiling or steaming, make sure to drain the cauliflower well and pat it dry. Excess moisture leads to a thin purée, so this one step makes all the difference. Processing the mash while the florets are still warm also helps everything blend smoothly and evenly.
How to Serve It
This mash pairs well with oven-roasted chicken, short ribs, Salisbury steak meatballs, or any dish where you’d usually serve potatoes. It also stands on its own with just a drizzle of melted butter and a handful of chives.
Storage and Reheating
Leftovers keep well and reheat beautifully. Store the mash in an airtight container in the refrigerator for up to three days. Reheat gently in the microwave or on the stovetop, adding a splash of cream or broth if it tightens up.
Troubleshooting
If your cauliflower mash turns out thinner than you’d like, blend in a bit of extra Parmesan or a spoonful of cream cheese. If it tastes flat, a small pinch of salt can bring the flavors back into balance.
Cauliflower Mashed Potatoes
Ingredients
- 1 large head cauliflower, cut into florets (approximately 4 cups)
- 2 tablespoons unsalted butter
- ½ cup Parmesan cheese, grated
- 2 tablespoons cream cheese, room temperature
- 1 teaspoon garlic powder
- ½ teaspoon kosher salt
- ⅛ teaspoon black pepper
- Chives, chopped for garnish
Instructions
- Bring a large pot of water to a boil. Add cauliflower florets and boil for 10 to 15 minutes, or until tender when pierced with a fork. Alternatively, steam the florets using a steamer basket or microwave.
- Drain the cauliflower thoroughly, then transfer to a clean kitchen towel or layer of paper towels. Pat dry to remove excess moisture.
- Add the cauliflower to a food processor. Process until mostly smooth.
- Add butter, Parmesan cheese, cream cheese, garlic powder, kosher salt, and black pepper to the food processor. Process again until creamy and well blended. Scrape down the sides as needed.
- Transfer the cauliflower mash to a serving bowl. Garnish with chopped chives before serving.
This recipe was inspired by the Cauliflower Mashed Potatoes on iamhomesteader.com.
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