I know the whole cauliflower mashed potatoes thing is still going strong. While I do not believe cauliflower can ever replace mashed potatoes, I do think it has a time and place. I will never serve this recipe on Thanksgiving Day. I will definitely serve this recipe anytime I want mashed potatoes, but also want to keep things on the healthier side. This Creamy Cauliflower Mashed Potatoes Recipe doesn’t completely leave out the potatoes, but it does add plenty of delicious and nutritious cauliflower to the mix.
How to Make Creamy Cauliflower Mashed Potatoes
The secret to making cauliflower mashed potatoes is not to omit the potatoes entirely. I know it’s nice to think you can turn cauliflower, with it’s high water content, into those creamy mashed potatoes you crave. The truth is some starch is needed. This cauliflower mashed potatoes recipe uses less than half of the potatoes normally in mashed potatoes and replaces it with cauliflower. You can still make this recipe as mashed cauliflower (refer to recipe notes), but be advised it won’t be as much like mashed potatoes.
The other secret to creamy cauliflower mash is cream cheese! Cream cheese adds a silkiness and plenty of rich flavor. Cauliflower mash benefits from some kind cheese to add creaminess and stability. I also use sour cream sometimes, but I prefer cream cheese.
If cauliflower isn’t your thing, you need to try my Sour Cream and Onion Mashed Potatoes.
If you make this recipe tag me on Instagram @freshfitkitchen.
PIN FOR LATER!
Creamy Cauliflower Mashed Potatoes
Creamy Cauliflower Mashed Potatoes are the perfect side dish. Full of extra veggies and fiber, this cauliflower mashed potato recipe still includes some potato for an extra creamy and delicious result.
- 1 large Head of Cauliflower Cut into large florets
- 3 Medium Russet Potatoes Cut into 2 inch pieces
- 2 tbsp. Cream Cheese
- 3 tbsp. Butter
- salt and pepper to taste
Cut up the potatoes and cauliflower and place in the instant pot. Fill the pot with just enough water to cover them. Add in 2 tsp. of salt.
Put the lid on the Instant Pot and ensure the vent is set to sealing. Cook on Manual High Pressure for 3 minutes. Quick release the steam.
Drain the potato cauliflower mixture and add it back to the pot with the butter, cream cheese and another 2tsp. of salt to season. Add in a sprinkle of black pepper.
Using a potato masher or immersion blender (for smoother texture) blend up the potatoes. Taste for seasonings, garnish with parsley if desired and serve.
STOVE TOP INSTRUCTIONS
Cut up the potatoes and cauliflower and add them to a large pot. Fill the pot with cold water to just cover the potatoes and cauliflower. Add 2 tsp. of salt to the water. Bring the pot to a boil.
Boil the mixture for 8-10 minutes or until the potatoes and cauliflower are fork tender.
Drain the mixture then add it back to the pot. Mix the butter, cream cheese and potatoes together using a potato masher or immersion blender. Taste for seasoning then add more salt and pepper. Garnish with parsley and serve.
I like the mix of cauliflower and potatoes because it ensures these taste like mashed potatoes. This application is a great way to get more veggies into your diet. If you are strictly low carb you can make it with only cauliflower, but the texture will not be the same as it is with the potatoes. I'd recommend adding an extra 1/2 head of cauliflower to replace the potatoes.