Creamy Mashed Cauliflower Recipe

Low in carbs and delicious, this Creamy Mashed Cauliflower is sure to become a regular side dish in your house. Serve in place of mashed potatoes with all your favorite beef, chicken, pork, and fish recipes,

Course side

Cuisine American

Keyword cauliflower mash keto, cauliflower mashed potatoes, how to make cauliflower mash

Prep Time 15

Cook Time 20

Servings servings

Calories 193kcal

Author Beth Pierce

Ingredients

1 large head cauliflower florets removed
4 ounces full fat cream cheese cut in cubes
2/3 cup shredded white cheddar cheese
1/4 cup freshly grated Parmesan Cheese
1/3 -1/2 cup whole or 2% milk
salt and pepper to taste
2 tablespoons butter cut in 1/2 tablespoon increments
dried or fresh parsley or dried or fresh chives garnish - see notes

Instructions

Boil the cauliflower florets in lightly salted water until very fork tender.
Drain very well several times. Add the cream cheese, cheddar cheese, Parmesan Cheese, and 1/3 cup of milk. Using an immersion blender or a food processor, blend the mixture until smooth and creamy; this may take several minutes. If needed, add 2-3 more tablespoons of milk until desired consistency.
Season with salt and pepper to taste. Top with butter. If desired, garnish with a little dried or fresh parsley or dried or fresh chives.

Notes

Using 1 large head or 2 small heads of cauliflower, cut the florets away from the stem. Try to cut them into uniform pieces so they cook at approximately the same rate.
Drain the cauliflower very well. After I drain the cauliflower, I leave it in the pot on the stove on the lowest heat possible for 1-minute intervals draining again between each interval. I repeat this about 5-6 times.
Any soft melting cheese that is not stretchy works for this recipe. Think cheddar, white cheddar, gouda, fontina, Pepper Jack, Monterey Jack, or Muenster.
To get a real smooth texture on the cauliflower, use an immersion blender, blender, or food processor. If using a blender, make sure you remove the inner circle on the top to let steam and heat out, or it could blow the top off. That being said, if all you have is a hand mixer, use it, and it will still be delicious, just not quite as smooth. If you like it a little lumpy, use a handheld potato masher.
Feel free to add a little different spice, depending on your taste. If you like a little heat, kick it up with a few pinches of ground cayenne or Cajun seasoning. Do you like everything with a little traditional twist? Add some fresh or dried thyme leaves and fresh or dried rosemary.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave.

Nutrition