A simple, creamy cauliflower mash that makes a perfect substitution for mashed potatoes. A delicious low-carb or keto alternative to mashed potatoes.
First of all, let’s make one thing clear. Just because we’re substituting cauliflower for the potatoes in this recipe doesn’t mean that potatoes aren’t healthy. Poor potatoes get such a bad wrap because they’re thought of as fattening. As a simple potato, they’re great, good for you (as is), and there are a million ways to prepare them. It’s all the butter, cream, sour cream, bacon, (etc.), we add to potatoes that give them a bad reputation. Therefore, just to be clear and transparent, all we are doing is exchanging the potato for the cauliflower. Ok? Ok.
I created this recipe for my best friend who, believe it or not, doesn’t like potatoes. It’s amazing we’re still friends, because really, who doesn’t like potatoes? Regardless, I needed to come up with a substitution that would taste just as amazing as my mashed potatoes and keep them (and me) happy. Well, here it is.
Cooking the cauliflower:
You can absolutely steam these but if you don’t have a steamer, we are going to add just enough water to cover the florets and boil them in salted water until fork tender. I don’t say knife tender so if you stick something with a knife, it’s going in right? I mean, it’s a knife! Yes, I know there will be some resistance but why not just use a fork? Fork it! And if it goes in and out easily, it’s fork tender.
We’re also going to boil a few garlic cloves with the cauliflower to add flavor. Now, if my friend didn’t like garlic, that would be a deal breaker. Bye, bye.
After the cauliflower is tender, drain it and add everything back into the pot. Next, turn on the heat to medium or so and stir. We want most of the water gone. If there is still water on bottom of pan, keep stirring. We don’t want anything to brown, we just want the water gone. So do this and please don’t walk away. Stir and keep stirring.
Once you can spread the cauliflower and see no water on the bottom, add the butter and stir until it’s melted. Then add the cream. Stir that in as well. Now we blend.
You can use an immersion blender for easy cleanup. You’ll probably need to tilt the pan to give the blender enough depth to blend. You can also add everything into a food processor and process until smooth. Or, if you like a little chunky, mash it in the pan.
Serve with a little more melted butter and some chopped chives for garnish - or not - it’s up to you.
If you love this simple creamy cauliflower mash, then try:
Creamy cheese cauliflower gratin
Simple roasted cauliflower with lemon garlic dressing
Cauliflower pancakes - a Peruvian dish that’s super delicious
Life is too short for mediocre food.
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Simple Creamy Cauliflower MashPRINT PIN
- 1 head cauliflower cut into florets
- 3 - 4 cloves garlic
- 2 tablespoons butter
- ¼ cup heavy cream
- Kosher salt to taste
- A few chopped chives for garnish (Optional)
- Boil cauliflower florets and garlic cloves in a large pot with just enough water to cover. Add a few good pinches of kosher salt. Boil for 10 - 15 minutes until fork tender.
- Drain well and add the contents back into the pot.
- Over medium high heat, stir constantly until all the excess water has evaporated, as we don’t want anything to brown. We just want all the excess water gone.
- Once you stir and see no more water on the bottom of the pan, add the butter and mix it in. Once melted, stir in the cream.
- You can mash this in the pot until creamy or transfer into a food processer and process until creamy and smooth. You can also use an immersion blender but you’ll have to tilt the pan while blending to give the blender enough depth to blend.
- Taste and adjust with salt and pepper to your taste. Remember, we already seasoned the cooking water so taste before adjusting for salt.
- Serve with additional melted butter drizzled on top and some chop chives, if desired.
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