Last Updated on November 6, 2024 by PorchLightReading
Quick and easy cauliflower mashed potatoes recipe with cream cheese and garlic. Made with simple ingredients.
This easy cauliflower mashed potatoes recipe didn’t come around for any dietary restrictions or trying to cut the carbs. We were really just wanting to branch out and try a few new things from the everyday, normal, recipes.
The fact that it’s a low carb and a healthy alternative to mashed potatoes, is really just a bonus. And why not try something new? It’s far too easy to get into a meal planning slump. So with that I give you the best cauliflower “mashed potatoes” recipe with cream cheese and a hint of garlic.
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- Table of Contents: Cauliflower Mashed Potatoes Recipe
- Why you’ll love this recipe
- Ingredients
- Cooking directions
- Tips for the best cauliflower mashed potatoes
- Different variations
- Storage directions
- Jump to Recipe
CAULIFLOWER MASHED POTATOES RECIPE
Although we weren’t trying to cut potatoes from our diet for any particular reason, this recipe does come with a few extra perks. These creamy “mashed potatoes” are a lighter option with a perfect mix of cauliflower, cream cheese, and garlic. They are also smooth, flavorful, and still qualifies as comfort food.
So being low-carb and packed full of nutrients was really just a bonus, making them a great alternative to the traditional mashed potatoes.
WHY YOU’LL LOVE THIS RECIPE
- Healthy comfort food: All the comfort of mashed potatoes, with the bonus of being lower in carbs and calories.
- Creamy and delicious: Cream cheese adds a rich, velvety texture, and garlic brings a punch of flavor.
- Easy to make: This recipe is quick and simple, making it a perfect side to any meal.
INGREDIENTS
- 1 Head cauliflower
- 2 oz. Cream cheese
- 3 TBS butter (divided)
- 2-3 cloves garlic
- 1 dollop sour cream
- Salt and pepper to taste
- Fresh chives or parsley for garnish (optional)
COOKING DIRECTIONS
Prep the cauliflower: Start by cutting the cauliflower into florets and rinse under cold water. Steam the cauliflower for about 10-12 minutes until tender and easily pierced with a fork. Set aside.
Garlic and butter: In a small pan, over medium-low heat, add 1 TBS butter. Add 2-3 cloves of garlic and cook until fragrant.
Blend: In a food processor add cooked cauliflower, garlic, 2 TBS butter, and 2 oz. softened cream cheese. Blend until smooth scrapping down the sides as needed. Add 1 tsp. salt and a bit of pepper to taste. Add a dollop of sour cream to give it a bit more of a creamy texture.
Season and Adjust: Taste the cauliflower mashed potatoes and add salt and pepper to your liking. Some cauliflower heads may be a little larger than others. Be sure to adjust your recipe as needed based off of how large your cauliflower head is. You might find that you need a tad more butter, or salt and pepper.
Garnish and serve: Scoop the mashed cauliflower into a serving bowl and garnish with fresh chives or parsley for a pop of color and added flavor.
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COOKING TIPS
- Don’t overcook the cauliflower- Overcooking can make the cauliflower too mushy and watery, resulting in a thinner mash.
- Use softened cream cheese- Allow cream cheese to soften to room temperature to make blending easier and to ensure a better, smooth texture.
- Blender vs. food processor- Either will work, but a high-powered blender will give the smoothest, creamy results.
VARIATIONS
Add cheese- Stir in 1/4 cup of grated parmesan or cheddar for a cheesy flavor.
Herbs- For extra flavor try herbs such as rosemary or thyme.
Vegan twist- Skip the cream cheese and butter and substitute with dairy-free cream cheese and olive oil instead of butter.
STORAGE DIRECTIONS
Store leftover cauliflower mashed potatoes in an airtight container in the refrigerator for up to four days. To reheat, microwave in 30 second intervals or warm through on the stove in a saucepan, stirring frequently.
Recipe Card
Cauliflower Mashed Potatoes
Equipment
- Food Processor
Ingredients
- 1 head cauliflower
- 2 oz cream cheese
- 3 TBS butter (divided)
- 2-3 cloves garlic
- 1 dollop sour cream
- 1 tsp. salt
- 1/8 tsp. pepper
- chives (optional)
Instructions
- Start by cutting the cauliflower into florets and rinse under cold water. Steam the cauliflower for about 10-12 minutes until tender and easily pierced with a fork. Set aside.
- In a small pan, over medium-low heat, add 1 TBS butter. Add 2-3 cloves of garlic and cook until fragrant.
- In a food processor add cooked cauliflower, garlic, 2 TBS butter, and 2 oz. softened cream cheese. Blend until smooth scrapping down the sides as needed. Add 1 tsp. salt and a bit of pepper to taste. Add a dollop of sour cream to give it a bit more of a creamy texture.
- Taste the cauliflower mashed potatoes and add salt and pepper to your liking. Some cauliflower heads may be a little larger than others. Be sure to adjust your recipe as needed based off of how large your cauliflower head is. You might find that you need a tad more butter, or salt and pepper.
- Scoop the mashed cauliflower into a serving bowl and garnish with fresh chives or parsley for a pop of color and added flavor.
Notes
Nutrition
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