Creamy Cauliflower Mash
Silky, buttery mash with sweet garlic and cream cheese that eats remarkably like mashed potatoes — at a fraction of the carbs.
Nutrition per serving
¾ cup- Net carbs
- 5.8g
- Calories
- 164kcal
- Protein
- 3.9g
- Fat
- 14g
- Total carbs
- 8.8 g
- Fiber
- 3.1 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Dairy-free: Olive oil and coconut cream stand in for the butter and cream cheese. Still rich and smooth, with a faint coconut sweetness.
- Warm the garlic gently in the olive oil instead of butter, and blend in the coconut cream in place of the cream cheese.
Loaded (bacon & cheddar): Everything you would pile on a loaded baked potato, folded through the mash. More filling, and still a low-carb side.
- Blend the mash as usual, then stir in most of the cheddar and bacon.
- Spoon into a small baking dish, top with the remaining cheese and broil 2–3 minutes until bubbling. Serve with the sour cream.
Parmesan & garlic: Double the garlic and a handful of parmesan for a savory, nutty mash that goes with steak and roast chicken.
- Cook all four garlic cloves in the butter, and blend the parmesan in with the cream cheese.
- Nice to have (optional)
- Nice to have (optional)
- Also add
- Nice to have (optional)
- Also add
- Nice to have (optional)
Estimated cost $4.42 for 4 servings ($1.11 each) · how we estimate
Instructions
-
Bring 1 inch (2.5 cm) of water to a boil in a large pot fitted with a steamer basket. Add the florets and chopped stem, cover and steam 10–12 minutes, until a knife slides through the thickest piece of stem with no resistance. (Microwave option: cook in a covered bowl with 2 tablespoons of water for 8–10 minutes on high.)
-
Drain, then tip the cauliflower back into the hot, empty pot over low heat for 1–2 minutes, shaking the pot, to drive off excess steam.
-
Meanwhile, melt the butter with the garlic in a small pan over low heat for about 2 minutes, until fragrant but not browned.
-
Transfer the cauliflower to a food processor with the garlic butter, cream cheese, salt and pepper. Blend 1–2 minutes, scraping down the bowl once, until completely smooth. (An immersion blender works right in the pot; a potato masher gives a rustic, chunkier mash.)
-
Taste and adjust the salt. Spoon into a warm bowl and top with a pat of butter and the chives.
Tips for success
-
Steam, don't boil — boiled florets soak up water and make loose, soupy mash. If yours still turns out thin, stir it in the pot over low heat for a few minutes to thicken. - Unlike potatoes, cauliflower has no starch to turn gluey, so you can blend as long as you like for an ultra-silky texture.
- Use it as the topping for shepherd's pie, or serve it under pan gravy with glazed meatloaf.
Nice to have, not needed
- A food processor or immersion blender gives the silkiest texture — a potato masher works for a rustic mash.
- A pat of browned butter on top makes it feel like a steakhouse side.
Storage & meal prepMeal-prep friendly
- Keeps 4 days in the fridge
- Freezes up to 3 months
Reheat: Microwave 1–2 minutes with a splash of cream, stirring halfway, or warm in a saucepan.
Prep tip: Freeze in single portions; it may look a little watery after thawing — stir over low heat for a minute and it comes back together.
Refrigerate up to 4 days; reheat in the microwave or in a saucepan with a splash of cream. Freezes well for up to 3 months.
Variations
3 variations, each with its own ingredients and macrosDairy-free
DietOlive oil and coconut cream stand in for the butter and cream cheese. Still rich and smooth, with a faint coconut sweetness.
- butter → extra-virgin olive oil
- cream cheese → coconut cream
5.7 g net · 178 kcal · 3.5 g protein · 16 g fat · ≈$1.17 per serving (−0.1 g net carbs vs the original)
Loaded (bacon & cheddar)
FlavorEverything you would pile on a loaded baked potato, folded through the mash. More filling, and still a low-carb side.
- + ½ cup shredded sharp cheddar
- + 3 slices cooked bacon
- + ¼ cup sour cream
6.9 g net · 280 kcal · 10 g protein · 23 g fat · ≈$1.47 per serving (+1.1 g net carbs vs the original)
Parmesan & garlic
FlavorDouble the garlic and a handful of parmesan for a savory, nutty mash that goes with steak and roast chicken.
- + ¼ cup grated parmesan
- + 2 cloves extra garlic
6.4 g net · 186 kcal · 5.8 g protein · 15 g fat · ≈$1.30 per serving (+0.6 g net carbs vs the original)
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