These cauliflower mashed potatoes are just as smooth and creamy as classic ones! Ready in 20 minutes, they're a delicious, easy low carb side dish.
Don’t tell Jack, but we probably won’t have classic mashed potatoes at Thanksgiving this year. I’m planning to make these cauliflower mashed potatoes instead!
That’s because we’re celebrating with his parents, who eat a low carb diet. I wanted to create a rich, creamy alternative to mashed potatoes that everyone at the table would enjoy, and after testing and tweaking this recipe, I think it’s going to be perfect.
These cauliflower mashed potatoes are smooth, creamy, and flavorful, made with Parmesan cheese, butter, garlic, and sour cream. I won’t tell you that they taste exactly like potatoes (they do have a bit of a cauliflower flavor), but they are so delicious that I think any potato fan would love them.
Serve them for your holiday dinner this year, or make them for a tasty weeknight side dish. These easy cauliflower mashed potatoes are ready in 20 minutes!
Cauliflower Mashed Potatoes Ingredients
Here’s what you’ll need to make this recipe:
- Cauliflower, of course! It makes up the base of this light and creamy mash. I typically use one large or two small heads of cauliflower here, but I think frozen florets would work well too!
- Parmesan cheese – It adds savory, nutty flavor.
- Sour cream – Jack loves his regular mashed potatoes with sour cream, so I figured it would be a hit in these cauliflower mashed potatoes as well. 🙂 It makes them ultra-creamy and adds rich, tangy flavor. I haven’t tried it, but I think cream cheese would also work.
- Butter – For extra richness.
- Fresh garlic and chives – They add sharp, savory bite. You’ll blend the garlic into the cauliflower and use the chives for garnish.
- And salt and pepper – To make all the flavors pop!
Find the complete recipe with measurements below.
How to Make Cauliflower Mashed Potatoes
You can find the complete recipe with measurements at the bottom of this post, but for now, here’s a quick overview of how it goes:
Start by boiling the cauliflower. Break or cut the cauliflower into large florets and boil it in a large pot of salted water until knife-tender, about 10 minutes.
Then, blend. Drain the cauliflower and transfer it to a food processor. Add the Parmesan, sour cream, butter, garlic, salt, and pepper and pulse until smooth.
Season to taste and serve! So easy. 🙂
FAQ: Can I use a potato masher?
I don’t recommend using a potato masher for this recipe. The cauliflower will have a slightly chunky texture that’s just not as appealing as the super-smooth mash you get in a food processor. If you don’t have a food processor, an immersion blender could work here too.
What to Serve with Cauliflower Mashed Potatoes
- On top: I love these creamy cauliflower mashed potatoes topped with butter and chives! They’d be great with my mushroom gravy too.
- Alongside: For a holiday meal, serve this recipe with classic dishes like green bean casserole, cranberry sauce, and roasted Brussels sprouts. Or pair it with a simply cooked protein for an easy weeknight dinner.
How to Store and Reheat
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in the microwave or covered in a 350°F oven.
I don’t recommend freezing this recipe—the texture can change when it thaws.
More Favorite Cauliflower Recipes
If you love this recipe, try one of these easy cauliflower dishes next:
- Mashed Cauliflower (a different mashed cauliflower recipe with roasted garlic and less dairy!)
- Cauliflower Rice
- Cauliflower Fried Rice
- Roasted Cauliflower
Cauliflower Mashed Potatoes
Ingredients
- 1 large cauliflower, about 2 pounds 4 ounces, broken into large florets
- ½ cup freshly grated Parmesan cheese
- ¼ cup sour cream
- 1 tablespoon unsalted butter, plus more for serving
- 2 garlic cloves, grated
- ½ teaspoon sea salt
- Freshly ground black pepper
- Chopped fresh chives, for garnish
Instructions
- Bring a large pot of salted water to a boil. Boil the cauliflower until knife-tender, about 10 minutes.
- Drain and transfer to the bowl of a food processor. Add the Parmesan, sour cream, butter, garlic, salt, and several grinds of pepper and process until creamy, light, and smooth, stopping and scraping the sides and bottom of the bowl with a spatula as necessary.
- Season to taste and serve topped with more butter and chives.
I would just rebrand these as the best mashed potatoes ever. I made these (with some guilt) for my family who loves traditional potatoes and no one was the wiser. I will make these every time.
I made your mashed cauliflower for lunch today and it was absolutely delicious, everybody loved it! Sadly we don’t have a food mill, ricer or masher so I used a fork – took quite a long time but was SO worth it 😉
Thank you for this scrumptious recipe 😀
I make this but use an immersion blender.
I don’t like cauliflower much, but I love mashed potatoes, and this recipe and your photos made me curious and definitely I’m going to try it.
Yummy!
Oh Jeanine and Jack, this post was so adorable 🙂 I’m a HUGE fan of mashed potatoes and it’s quite embarrassing/impressive how much I can put away. I actually am a big fan of cauliflower, I’ll probably ask to make this for the friendsgiving potluck! xx
It looks delicious – I’ve been on the hunt for a great cauliflower mashed potatoes recipe forever and I definitely will give your recipe a try soon. It looks so, so, so good!!
I just made these and they are DELICIOUS!! Thanks for the recipe!
Hi Jenna – so glad you liked them!
I was thinking of something new side dish for thanksgiving. This one looks like a perfect match with roasted turkey..
I saw this post this morning and was dying to try it out. I made this for dinner tonight and it was delicious. You can’t even tell there is cauliflower. The roasted garlic is so much better than putting in raw garlic. I don’t know why I never thought about roasting garlic first. I will definitely be making this again soon! Thank you so much!
Hi Judy – I’m so glad you liked it!
These sound fabulous. I think I’m going to sneak the cauliflower in for thanksgiving dinner!! When I make garlic mashed potatoes and I don’t have time to roast a head of garlic I just boil the garlic in with the potatoes, the mash in beautifully and boiling takes the sharpness and edge out of the garlic.
Thanks Eve, that’s a great tip!
Ooh these look to die for! That roasted garlic probably does wonders here 🙂
Looks good to me! I realized I’m not a huge fan of potatoes but what goes on them or in them is another problem.
Me too :). I’ve actually never been a huge fan of mashed potatoes before…
Those are beautiful! I need to hurry up and get on the Cauliflower bandwagon
I love this post and the point of view in which it was written. Love the roasted garlic in it and the way cauliflower lightens it all up. Genius!
Looks delicious! Who doesn’t like an healthy alternative?!
Definitely making these! They fit right into the healthier lifestyle I’m trying to take on.
I am DEFINITELY trying these!! So yummy!!
Yuuuum! Love love love mashed potatoes and I’ve made them with cauliflower before too and it is a welcome addition! Especially with that roasted garlic, yum!!
Oh, this looks like creamy-fluffy-mashed-potato-perfection! What do you like to eat with this dish? best wishes from Germany, Christine