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4.04
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Mashed Cauliflower Potatoes Recipe
A more nutritious version of mashed potatoes made with buttery cauliflower instead!
Prep Time
5
minutes
mins
Cook Time
15
minutes
mins
Total Time
20
minutes
mins
Course:
Side
Cuisine:
Thanksgiving
Servings:
6
Calories:
80
kcal
Author:
Katie Wells
Ingredients
1-2
heads fresh cauliflower
roughly chopped into uniform, large pieces OR 1-2 bags frozen
4
TBSP
butter
2
TBSP
cream cheese or sour cream
optional
2
TBSP
or more Parmesan
grated (optional)
salt
pepper
,
garlic powder
, and other spices to taste
Instructions
In a
large pot
, bring a couple quarts of water to a boil
.
Add cauliflower and cook until tender.
Drain well.
Transfer cooked cauliflower to large bowl and add butter and optional cream cheese or sour cream and Parmesan.
Use immersion blender or hand mixer to blend until smooth and creamy. This is the most important step ... chunks of cauliflower are a giveaway!
Sprinkle with extra cheese if desired and serve warm.
Top with fresh chopped parsley or chives for a nice garnish!
Notes
Option for Instant Pot:
Wash and quarter cauliflower, removing leaves and stem.
Add steamer/trivet basket to Instant Pot along with 1 cup water.
Add cauliflower pieces.
Set to manual high pressure for 4 minutes.
Manually vent/release pressure.
Open, drain, and remove inner basket.
Gently squeeze any remaining liquid out of cauliflower and return to pot.
Add other ingredients and whip until creamy!
Nutrition
Serving:
3
/4 cup
|
Calories:
80
kcal
|
Carbohydrates:
3.6
g
|
Protein:
2
g
|
Fat:
7.3
g
|
Saturated Fat:
4.8
g
|
Cholesterol:
19
mg
|
Sodium:
48
mg
|
Fiber:
1.7
g
|
Sugar:
1.6
g