Cauliflower Mashed Potatoes

Article By: Krissy Downey  

Chef George Stella describes this cauliflower mash as “mashed mock potatoes,” because it has the exact same fluffy-creamy texture as regular mashed potatoes – down to little flecks of unblended cauliflower that mimic the tiny bites of potato created from using a hand-held potato masher. A few secret ingredients including a chicken bouillon cube and cream cheese beef up the mash’s savory, irresistible flavor. As a weeknight go-to or a holiday staple, you’ll return to this recipe time and time again.

Why Does Cauliflower Work Instead of Potatoes?

Cauliflower is low in calories and carbohydrates and full of antioxidants and fiber, making it a healthy alternative to potatoes. Even though potatoes and cauliflower are quite different, it is easy to doctor up cauliflower to give it all the qualities we love about potatoes. Cauliflower has a quite neutral taste, just like potatoes, making it the ideal vegetable to flavor with things like garlic, chives, and butter. It also cooks to be very soft and, well, mash-able. This means that with just a few additions, and the use of an immersion blender, we can give it that creamy, luxurious texture that everyone loves about mashed potatoes.

How To Make Cauliflower Mashed Potatoes Like a Pro

Cook the cauliflower until its very tender. The ultimate goal for cauliflower mashed potatoes? Silk, creamy texture. The first step to get there is to cook the cauliflower until its very soft (and ready for mashing).

Dry off the cauliflower. Cauliflower absorbs water like a sponge, Stella says, so you want to dry it really well. If you leave too much water in the cooked cauliflower, the mashed cauliflower will be runny. Therefore, drain it in a colander, shake the colander to let extra water spray off. Then pat the cauliflower dry between paper towels, really pushing down on it to squeeze out extra water.

Mash the cauliflower while it’s still hot. Hot cauliflower and the steam it creates are also essential to a creamy texture. All the add-ins like butter and cream cheese come together more easily when the cauliflower is warm, creating a homogenous and silky mashed cauliflower. Use a food processor or an immersion blender to get everything nice and smooth.

Add savory, creamy mix-ins. Cauliflower needs a boost of flavor to compete with mashed potatoes. We love the use of cream cheese, Parmesan cheese, garlic, butter and – the secret ingredient – some chicken bouillon cube – for extra umami flavor.

When to Serve Cauliflower Mashed Potatoes

This recipe comes together in just over twenty minutes, making it a fantastic weeknight staple, but it is special enough to serve on a holiday table as well. Serve it casually with Lemon Chicken or even on Thanksgiving Day with our Simplest Turkey recipe.