Cauliflower Mashed Potatoes
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These cauliflower mashed potatoes are so thick and creamy, you won’t believe they don’t have potatoes in them! I love how quickly this comes together.
I love a bowl of classic mashed potatoes as much as anyone, but sometimes I crave something lighter that still feels just as creamy and comforting. That’s where cauliflower mashed potatoes come in.
They’ve become my go-to low-carb side when my family or I want that same fluffy, buttery texture without the heaviness. I took inspiration from my keto mashed potatoes, but swapped out the rutabaga for cauliflower. I’ve tested a few different versions over the years, but this one nails it: smooth, rich, and ready in just 15 minutes.
Even my partner, who claims he’s allergic to cauliflower (spoiler alert: he isn’t), couldn’t tell the difference! I treat this dish like classic mashed potatoes- piled high with meatballs and gravy or beef tips and gravy. It’s just TOO good.
What readers are saying
★★★★★ – “Since this was my first time trying mashed cauliflower, I followed the recipe with no changes. Glad I did, it was excellent. My wife even liked them, and she is not a veggie lover!” – LF
Key Ingredients
Here are the main ingredients for my mashed cauliflower, plus my kitchen notes. The complete list with measurements is in the recipe card.
- Cauliflower. Choose a firm white cauliflower with no visible spots and plenty of florets. I find older florets just don’t taste as creamy as fresh ones.
- Butter. Unsalted and measured at room temperature.
- Cream cheese. While many mashed cauliflower recipes call for cream or milk, using cream cheese makes the dish creamier without diluting it. I recommend using full-fat cream cheese as you’ll notice the difference in flavor.
- Parmesan cheese. For that subtle cheesy flavor. It’s optional, but I love it.
- Garlic. Minced. This will be sautéed in butter for added richness and flavor.
How to make cauliflower mashed potatoes
Step 1– Steam the cauliflower: Add the cauliflower to a large pot of water and boil until fork-tender. Remove.
Step 2- Blend the cauliflower: In the same pot, add butter and sauté the garlic until fragrant. Transfer to a small bowl.Place the cauliflower in a food processor and pulse until smooth.
Step 3- Assemble: Add the mashed cauliflower to the pot.
Step 4- Season and serve: Add the cream cheese, parmesan cheese, and seasonings, and mix until combined.
Arman’s recipe tips
- Thicken the mash. No one likes thin mashed cauliflower! If you’ve over-blended it, don’t worry, you can fix it. Add extra cream cheese, parmesan, or even a thick, full-fat yogurt. If you use the yogurt, be sure to add some salt to compensate.
- Drain the cauliflower. To prevent watery mashed potatoes, once the cauliflower is cooked, drain it well and ensure no extra moisture gets into the food processor.
- Always use a food processor. Or a blender! A standard potato masher will not work, as unlike potatoes, cauliflower can’t be broken down in the same way.
Storage instructions
To store: Leftovers can be stored in the refrigerator, covered, for up to five days.
To freeze: Place the cooked and cooled cauliflower mash in an airtight container and freeze for up to 6 months.
Frequently asked questions
Cauliflower naturally retains moisture, even after steaming, so removing that excess liquid is key. I usually pat them dry with a paper towel before blending. Drying them properly gives you that rich, creamy texture you actually want.
Yes! I often make it a day in advance (especially if I’m serving it with one of my gravy-heavy meat dishes). I recommend reheating it gently on the stove with a touch more butter to refresh the texture. It holds up surprisingly well. I don’t suggest microwaving it on high, or it can split.
This is one recipe I really don’t recommend using frozen cauliflower for. When I tested this, no matter how much moisture I removed, the mash still turned out a little watery. Also, because it’s flash frozen, it loses some of its flavor.
✅ Nutrition reviewed
Nutrition information has been reviewed by registered dietitian Felicia Newell, MScAHN, RD, CPT.
Cauliflower Mashed Potatoes
Video
Ingredients
- 1 large cauliflower chopped into florets, about 5 cups of florets
- 1/4 cup unsalted butter softened
- 3 cloves garlic minced
- 1/4 cup parmesan cheese freshly grated
- 3 tablespoons cream cheese
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Boil cauliflower in salted water for 7 to 8 minutes or until fork-tender. Remove and drain. Pat each floret dry to remove any excess moisture.
- In the same pot, heat the butter over medium-high heat. Sauté garlic until fragrant.
- Add the cooked cauliflower into a food processor and pulse several times until smooth and creamy.
- Transfer the cauliflower mash into the pot with the buttery garlic. Stir through the Parmesan cheese, cream cheese, salt, and pepper.
Notes
- Leftovers: Keep in the fridge for up to 5 days or the freezer for up to 6 months.
- To reheat: Microwave the mash for 30-40 seconds, or until hot.
Nutrition
More creative cauliflower recipes
- Cauliflower pizza crust
- Cauliflower mac and cheese
- Cauliflower tortillas
- Air fryer cauliflower
- Cauliflower steak
Originally updated September 2023
Since this was my first time trying mashed cauliflower, I followed the recipe with no changes. Glad I did, it was excellent. My wife even liked them, and she is not a veggie lover!
So glad you liked this one!
My husband & I really enjoyed this cauliflower mash, along with your Air Fryer drumsticks recipe.
Thanks &God Bless
This is so creamy and lower calorie than mashed potato. Really seems amazing.
I have tried several recipes for cauli mash and this is a keeper! Easy to make and outstanding taste! Thank you for sharing your creations.
I never comment on recipes and I just have to for this one!!!! It is absolutely amazing!!!! 100% am making again
Thanks so much, Sloane!
I don’t know how you do it! This is the best cauliflower mash I’ve ever had. It’s top notch bomb delicious! Thank you!!
Would cottage cheese work in place of cream cheese?
I haven’t tried but if you blend it down it may be okay.
Absolutely amazing! This dish has become a family favorite!
OMG this is soo good!
I had never cooked with cauliflower before, and I was skeptical that it could look and taste like mashed potatoes. But to my amazement, it really did! The only problem I had was that even though I thought I’d processed it into a smooth mash, there were little firm bits of cauliflower mixed in. I don’t know if I didn’t boil it long enough, or if I didn’t process it enough. But it didn’t affect the taste at all. I’m going to use this instead of mashed potatoes at Thanksgiving!
Wow! This is truly delicious and easy. I’m glad that I can make it all that times and introduce you to my vegetarian friends and family.
Thank you dear Arman.
You are the best.
With respect,
Sussan
Will frozen riced cauliflower work with this recipe?
You need to thaw it completely first 🙂
Thank you for your input. I use my instant pot all the time.Make cook so much faster and still tastes delicious.
These are fantastic! We’ve tried several cauliflower recipes over the years and this one was the tastiest, easiest, quickest, and had a nice texture. I cooked the cauliflower in my InstantPot for 3 minutes and it came out perfectly. I also threw the cream cheese, parmesan, salt and pepper in the food processor after processing the cauliflower a few pulses. Our toddlers really enjoyed it as part of our shepherd’s pie as well. This recipe is a keeper!
nice! miss traditional mashed potatoes, for obvious reasons and this dish actually makes cauliflower taste good, so thank you!