Cauliflower Mashed Potatoes
Creamy cauliflower mashed potatoes are an easy low-carb side dish recipe that tastes surprisingly like regular mashed potatoes!
Foto: Well PlatedIngredients
- 6 cups cauliflower florets (about 24 ounces or 1 large head)
- 2 cloves garlic (smashed and peeled)
- ¾ teaspoon kosher salt (divided)
- 2 tablespoons unsalted butter
- ¼ cup full-fat Greek yogurt (or sour cream)
- 2 tablespoons nonfat milk (or milk of choice, plus additional as needed)
- ¼ cup finely grated Parmesan cheese
- ¼ teaspoon freshly ground black pepper
- Chopped fresh chives (optional for serving)
Steps
Place the cauliflower and garlic in a medium saucepan and add enough cold water to cover it. Add ¼ teaspoon of the salt, then bring to a boil over high heat. Let boil until the cauliflower is fork-tender, about 6 minutes.
Drain the cauliflower and garlic in a colander, shake them very dry, then transfer to a food processor fitted with a steel blade (or return to the pot and puree with an immersion blender—this is a little tricky but will do the job). Add the butter, yogurt, milk, Parmesan, pepper, and remaining 1/2 teaspoon salt.
Puree until the cauliflower is smooth and creamy, stopping to scrape down the bowl as needed. If it is thicker than you would like, add more milk 1 tablespoon at a time, until your desired consistency is reached. Taste and adjust seasoning as desired. Serve immediately or transfer to a heatproof bowl and keep warm over a pan of simmering water. Top with fresh chives.
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