Cauliflower mashed potatoes are a low-carb version of classic mashed potatoes that doesn’t sacrifice on flavor or texture. This smooth and creamy mashed cauliflower can be made in just 20 minutes and is the perfect side for a weekday dinner or holiday meal!

Cauliflower Mashed Potatoes - In a Brown Bowl with Chives and Pat of Butter On Top

I’m always a little suspicious of “lighter recipes” that are substitutions of classics, but cauliflower mashed potatoes are legitimately delicious. This is a side dish certainly worthy of holiday meals like Easter or Thanksgiving alongside some Maple Glazed Carrots, Butternut Squash Soup, and Drop Biscuits.

The first time I made mashed cauliflower at home, I was trying to recreate the cauliflower puree I so often had at fancy restaurants. They always tasted similar to mashed potatoes, but with a silkier and lighter texture, plus more flavor. I have finally figured out how to make them flavorful, creamy, and rich, yet lighter than usual.

Why This Recipe Is The Best

Not watery – I will show you in the step-by-step instructions below how to squeeze the cauliflower to remove excess water after steaming. This makes a HUGE difference in both the taste and texture of the cauliflower mashed potatoes, giving them a consistency closer to real mashed potatoes.

Flavorful, not bland – Another benefit of squeezing the water out is that it lets us replace the excess liquid with something more delicious: butter and sour cream. The mashed cauliflower will be creamy and flavorful without being overly heavy.

Make-ahead friendly – You can make the entire dish ahead of time, then reheat before serving, just like you would with regular make-ahead mashed potatoes.

Fully customizable – The beauty of this recipe is that you can try tons of different flavor variations.

Mashed Cauliflower - In a Brown Bowl with Chives and Pat of Butter On Top

Ingredients You’ll Need

  • Cauliflower: I typically use 2 heads of cauliflower for 4 people. You need more than you think, since we’ll be discarding the woody parts of the stems and squeezing a lot of the water out of the vegetable after steaming.
  • Cheddar cheese: I love a sharp cheddar cheese in my mashed cauliflower. Skip the pre-shredded stuff and grate it yourself for the best melting texture.
  • Sour cream: Just a bit adds a lovely creaminess to the cauliflower, along with a delicious tangy flavor.
  • Butter: We don’t need a lot! Make sure it’s softened before you add it to the cauliflower.
  • Salt and pepper: Don’t be shy here. We don’t want flat-tasting cauliflower!
  • Chopped chives: I love fresh herbs in my cauliflower mashed potatoes. Chives are a favorite!
Two Heads of Cauliflower On Wooden Board

Step by Step Overview:

Cut the heads of cauliflower down into florets:

Cauliflower Florets On a Wooden Board

Steam or boil the florets until fork tender. You can do this using a steamer basket (affiliate) on the stove, a microwave steamer bowl (affiliate), or in your Instant Pot (affiliate) with the steamer insert. Do this in batches if needed, depending on the size of your pot or steamer.

Softened Cauliflower Florets in Instant Pot

Drain the florets, then let them cool until they can be safely handled. Place them in a clean kitchen towel and squeeze out as much of the excess water as possible:

Kitchen Towel Wrapped Around Cooked Florets

If you’re in a hurry, you can twist the cauliflower in the towel while it is still hot using tongs. Just be very careful not to touch the hot cauliflower with your bare hands!

Don’t skip this step. This is the best way to get the excess water out of the steamed cauliflower. I’ve tried other methods and they just don’t work as well!

Cauliflower Puree Squeezed in Towel

Transfer the cauliflower to a bowl and stir in the cheese, butter, sour cream, salt, and pepper. If needed, you can use a potato masher to break down any remaining big pieces of cauliflower.

Cauliflower Mash in Glass Bowl with Cheese, Sour Cream, and Butter Added

If you’d like a smoother texture for ultra-creamy cauliflower, transfer everything to a food processor and puree until smooth:

Cauliflower Puree in Food Processor Bowl with sour Cream and Cheese

Finish by stirring in the chives or sprinkling them on top for garnish and enjoy!

Serving Suggestions

This cauliflower mashed potato recipe is a fantastic side for hearty, meaty dishes like Beef Wellington, Roasted Pork Tenderloin, or Prime Rib.

I also love pairing mashed cauliflower with fish and seafood. The lightness of the creamy cauliflower perfectly complements grilled salmon or simple grilled shrimp skewers.

It also makes for a beautiful “base” to any plate. Spoon the mashed cauliflower into the center of the plate and top with your protein, letting the cauliflower capture any sauce.

If you have any leftovers, I also enjoy spreading them over Sourdough Discard Flatbread.

Recipe Variations

Consider this recipe to be a starting point. Once you get the method for these cauliflower mashed potatoes down, you can change up the flavors just like you would with traditional mashed potatoes!

  • Add roasted garlic along with the other ingredients.
  • Increase the amount of butter for a richer version.
  • Swap the cheddar cheese for gouda, parmesan cheese, or even goat cheese.
  • Instead of sour cream, use a bit of softened cream cheese or a splash of heavy cream.
  • Use other fresh herbs, such as chopped parsley, thyme, or scallions.

Frequently Asked Questions

Can you make cauliflower mashed potatoes without a food processor?

Yes, so long as you’re okay with a chunkier texture, you can mash everything by hand. A potato masher can also help you break down larger pieces of cauliflower. If you have an immersion blender, that can also help achieve a smoother texture.

Can mashed cauliflower be frozen?

Eh, kind of. You can store it in an airtight container in the freezer for up to 2 months, but I personally find that freezing really degrades the texture, so I don’t recommend it.

Can you make this recipe ahead of time?

Yes. Make the cauliflower as written, then spread into a casserole dish and cool to room temperature. Cover and store in the refrigerator for 2-3 days. Reheat, covered, in the oven until warmed through.

What if the cauliflower is too watery?

This means you need to squeeze it a little better with the towel next time. I’ve tested it without the towel, just pressing as much water out as possible through a strainer, and it wasn’t good enough. The towel is important to getting as much moisture out as possible for the perfect creamy texture.

Tried this recipe? Leave a rating and comment below — I’d love to hear how it turned out! Or, follow me on Facebook, Instagram or Pinterest!

Cauliflower Mashed Potatoes In a Brown Bowl with Chives and Pat of Butter On Top

Cauliflower Mashed Potatoes

Servings: 4
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Cauliflower mashed potatoes are a quick and easy vegetable side dish that's just as perfect for weekday meals as it is for holiday dinners.
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Ingredients

  • 2 heads cauliflower about 4 pounds total
  • 1/2 cup grated cheddar cheese about 2.5 ounces by weight
  • 1/4 cup sour cream
  • 2 tablespoons butter softened
  • 1/2 teaspoon salt or to taste
  • 1/8 teaspoon black pepper or to taste
  • 2 tablespoons chopped chives optional

Instructions 

  • Cut the cauliflower heads down into florets, then steam or boil for about 8-10 minutes, until completely fork tender and soft.
    2 heads cauliflower
  • Let the cauliflower drain and cool, then squeeze in a kitchen towel to remove the majority of the water in the cauliflower.
  • For a chunkier cauliflower mash: Transfer the cauliflower to a bowl along with the cheese, sour cream, butter, salt, pepper, and chives. Mix by hand, using a potato masher as needed to break down the cauliflower.
    1/2 cup grated cheddar cheese, 1/4 cup sour cream, 2 tablespoons butter, 1/2 teaspoon salt, 1/8 teaspoon black pepper, 2 tablespoons chopped chives
  • For a smooth cauliflower mash: Transfer the cauliflower, cheese, sour cream, butter, salt, and pepper to the bowl of a food processor. Puree for about 1 minute, until smooth. If desired, mix in the chives by hand or sprinkle on top for garnish.
    1/2 cup grated cheddar cheese, 1/4 cup sour cream, 2 tablespoons butter, 1/2 teaspoon salt, 1/8 teaspoon black pepper, 2 tablespoons chopped chives

Notes

Cooking the cauliflower: You can also cook the florets in an Instant Pot by adding 1/2 cup of water to the bottom and placing the cauliflower florets on a steamer insert. Using high pressure, steam for 2 minutes.  
Removing excess moisture: If you’re in a hurry, I’ve had success with using tongs or rubber gloves to squeeze the excess moisture from the cauliflower while it’s still hot — just don’t use your bare hands!
Storing leftovers: Keep in an airtight container in the fridge for up to 5 days. I do not recommend freezing mashed cauliflower.
Make-ahead: This dish can be made fully ahead of time. Reheat in a 350°F oven for about 10 minutes or in the microwave until warmed through.

Nutrition

Calories: 250kcal, Carbohydrates: 24g, Protein: 12g, Fat: 15g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.2g, Cholesterol: 38mg, Sodium: 569mg, Potassium: 1392mg, Fiber: 9g, Sugar: 9g, Vitamin A: 472IU, Vitamin C: 220mg, Calcium: 218mg, Iron: 2mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Course: Side Dish
Cuisine: American
Author: Fifteen Spatulas