If you’re craving a side dish change, skip the spuds and try these Cauliflower Mashed Potatoes. It’s an easy way to eat more veggies and they taste almost as good as the real thing!

A bowl of Cauliflower mashed potatoes.

Cauliflower Mashed Potatoes are a great side dish to keep in your back pocket. Whether you want a change from regular mashed potatoes or are serving a friend or family member with dietary restrictions, these are an easy substitute.

Be sure to use a mixer when mashing up the potatoes. If you do it by hand, they might be gloppy (that’s an official culinary term, right?). Or you can use a whisk, but bring the force of a thousand tornados to whip them into the right texture.

Table of Contents
  1. Recipe ingredients
  2. Ingredient notes
  3. Step-by-step instructions
  4. Recipe tips and variations
  5. Cauliflower Mashed Potatoes Recipe

Recipe ingredients

Ingredients labeled for Cauliflower Mashed Potatoes.

At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.

Ingredient notes

  • Cauliflower: You can use fresh or frozen cauliflower in this recipe.

Step-by-step instructions

  1. In a large saucepan, add cauliflower florets , water, and 1 tablespoon salt. Bring to a boil, reduce heat, cover, and simmer until easily pierced with a knife, about 15 minutes.
A skillet with cauliflower in it.
  1. Drain well and return cauliflower pot. Mash well, then stir in heavy cream, butter, thyme, and salt and pepper to taste (I like ½ teaspoon salt and ¼ teaspoon pepper).
A bowl of Cauliflower mashed potatoes.

Recipe tips and variations

  • Yield: This recipe makes 6 cups of Cauliflower Mashed Potatoes, enough for 8 servings, ¾ cup each.
  • Storage: Store leftovers covered in the refrigerator for up to 4 days.
  • Make ahead: The cauliflower can be chopped and stored in the refrigerator a few days in advance.
  • Garlic: Add a few cloves of roasted garlic for even more flavor.
  • Cheese: Stir in grated Parmesan, shredded cheddar, or whatever cheese you are craving.

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More tasty sides

A bowl of Cauliflower mashed potatoes.

Cauliflower Mashed Potatoes

If you're craving a side dish change, skip the spuds and try these Cauliflower Mashed Potatoes. It's an easy way to eat more veggies and they taste almost as good as the real thing!
5 from 3 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 8 (¾ cup) servings
Course Side Dish
Cuisine American
Calories 131

Ingredients 

  • 3 pounds cauliflower about two medium heads, cut into florets (see note 1)
  • 3 cups water
  • Salt and freshly ground black pepper
  • 1/4 cup heavy cream
  • 1/4 cup butter cut into 1/2" cubes (½ stick)
  • 1 tablespoon minced fresh thyme (or 2 teaspoons dried thyme)

Instructions 

  • In a large saucepan, add cauliflower florets , water, and 1 tablespoon salt. Bring to a boil, reduce heat, cover, and simmer until easily pierced with a knife, about 15 minutes.
  • Drain well and return cauliflower pot. Mash well, then stir in heavy cream, butter, thyme, and salt and pepper to taste (I like ½ teaspoon salt and ¼ teaspoon pepper).

Recipe Video

Notes

  1. Cauliflower: You can use fresh or frozen cauliflower in this recipe.
  2. Yield: This recipe makes 6 cups of Cauliflower Mashed Potatoes, enough for 8 servings, ¾ cup each.
  3. Storage: Store leftovers covered in the refrigerator for up to 4 days.
  4. Make ahead: The cauliflower can be chopped and stored in the refrigerator a few days in advance.

Nutrition

Serving: 0.75cupCalories: 131kcalCarbohydrates: 9gProtein: 4gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 27mgSodium: 124mgPotassium: 520mgFiber: 4gSugar: 3gVitamin A: 359IUVitamin C: 83mgCalcium: 49mgIron: 1mg
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Comments

  1. Would you happen to know the serving size for this? I count calories and I see the calorie about just not the serving size.

    1. Hi Amanda, we will make this and measure the total yield and get you a real serving size! I’ll post it here and email you when we figure it out. Thanks! -Meggan

  2. Do you think that the cauliflower would break down well in a KitchenAid mixer with the whisk attachment? That’s how I whip boiled potatoes. Well, I guess I’ll just do the experiment. . .

    1. Hi David, I’m not sure. If I can get my hands on some cauliflower, I’ll try it out. Or let me know what happened! Hopefully it all went well. Thanks! -Meggan