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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!
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 (3/4 cup) servings
Calories 131kcal


  • 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 (1/2 stick)
  • 1 tablespoon minced fresh thyme (or 2 teaspoons dried thyme)


  • 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 1/2 teaspoon salt and 1/4 teaspoon pepper).



  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, 3/4 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.


Serving: 0.75cup | Calories: 131kcal | Carbohydrates: 9g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 124mg | Potassium: 520mg | Fiber: 4g | Sugar: 3g | Vitamin A: 359IU | Vitamin C: 83mg | Calcium: 49mg | Iron: 1mg