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The Best Creamy Mashed Cauliflower Recipe

keto cauliflower mashed potatoes
This super creamy mashed cauliflower recipe is the best, ever! And I don't use the the word best lightly. With a few simple tips you can also make this soft, fluffy, buttery, creamy mashed cauliflower to rival any potato mash.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Side Dish
Cuisine American
Servings 4

Equipment

  • Stick Blender

Ingredients
 

  • 1 large head of cauliflower cut into florets
  • 3 cloves garlic
  • 3 tbsp cream cheese
  • 2 tbsp sour cream
  • 2 tbsp butter
  • 1/4 to 1/2 tsp freshly ground black pepper
  • salt

Instructions
 

  • In a large pot, add 2.5 cups of water, cauliflower, garlic, salt and bring to boil.
  • Cover and simmer until the cauliflower is tender and can be easily pierced with a fork. This would take about 10 minutes.
  • Drain the water and bring the cauliflower back to the pot and keep in medium low heat to steam off the extra moisture.
  • When the cauliflower is dry, turn off the heat and add butter, cream cheese, sour cream, salt and pepper to the pot.
  • Blend with a stick blender until creamy and fluffy. Adjust seasoning to taste. Add more melted butter on top as a garnish.

Notes

  • If using frozen cauliflower, use about 24 oz. Proceed with the recipe as with the fresh.
  • Leftovers can kept, covered in the fridge for 3 days. Reheat in the microwave or the on the stove.
  • I don't think this will freeze well. Cooked and cooled cauliflower can be frozen. Reheat and mash with the rest of the ingredients.

Nutrition

Calories: 142 kcalTotal Carbs: 8.7 gProtein: 3.8 gFat: 11.3 gSaturated Fat: 6.8 gFiber: 3 gNet Carbs: 5 g
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