Cauliflower Mashed Potatoes

Name: Cauliflower Mashed Potatoes
Cook time: 15 min
Total time: 15 min
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

By Arman Liewupdated on Nov 10, 2025

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Comments (29)

Total Time 15

Servings 8 servings

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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.

mashed cauliflower potatoes in a bowl with fresh herbs on top.

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.

blending cooked cauliflower in a food processor.

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.

adding cauliflower to pot with buttery minced garlic mixture.

Step 3- Assemble: Add the mashed cauliflower to the pot.

mashed cauliflower mixed with cream cheese and Parmesan cheese.

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

How to keep mashed cauliflower from being watery?

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.

Can I make this ahead of time?

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.

Can I use frozen cauliflower?

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.