Cauliflower Mashed “Potatoes”

Mashed Cauliflower Potatoes Recipe

We recently went to Ruby Tuesdays for dinner and guess what? They have Cauliflower Mashed “Potatoes”!! It looks like mashed potatoes, its texture is similar to mashed potatoes and the taste is mashed potato-y enough to make those who are on the Paleo diet or low carb diet happy.

When I made it for the family, they loved it but all agreed that we shouldn’t call it Mashed “Potatoes” but just simply Mashed Cauliflower – it’s tasty on its own merit without having to degrade it to a quote-potato-end quote status.

Yummy Mashed Cauliflower Potatoes Recipe

I like the mashed cauliflower to be a little chunky (like I like my mashed potatoes) so instead of using an immersion blender, I just use a potato masher to mash and stir with the butter and sour cream.

A little chunky Mashed Cauliflower Potatoes Recipe

Top with chives (or whatever you normally like on your mashed potatoes) and you’ve got one heck of a side dish.

Mashed Cauliflower Potatoes Recipe with chives


Cauliflower Mashed "Potatoes" Recipe

Servings: 4 Prep Time: 8 minutes Cook Time: 20 minutes
Cauliflower Mashed "Potatoes"


1 head of cauliflower
3 tablespoons milk
1 tablespoon butter
2 tablespoons light sour cream
1/4 teaspoon garlic salt
freshly ground black pepper
snipped chives


1. Separate the cauliflower into florets and chop the core finely.

2. Bring about 1 cup of water to a simmer in a pot, then add the cauliflower. Cover and turn the heat to medium. Cook the cauliflower for 12-15 minutes or until very tender.

3. Drain and discard all of the water (the drier the cauliflower is, the better) and add the milk, butter, sour cream, salt and pepper and mash with a masher until it looks like "mashed potatoes." Top with chives.

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Comments 86

  1. Heidy

    This is nice and simple and sounds great. I have used cauliflower to make faux potato salad, pizza crust, and also grated and fried it to take the place of rice. Such a very versatile vegetable when one is watching carbs or is diabetic or just wanting something different. Thanks for posting!

  2. Cooking with Michele

    I totally agree – why do we have to call things something they are not just to get people to try to eat them?! I have this pet peeve about vegetarian recipe writers calling something meat – like a quinoa “meatball” – why not just call it a quinoa ball?

  3. Soyon

    I agree with your, mashed cauliflower is great on its own so I don’t know why people try to mask it. On a totally different note, I only just realized that I can roast cauliflower like broccoli… duh and it is another yummy way to eat cauliflower!

  4. [email protected]

    I haven’t had it for a while, need to make it again. Sometimes I make it light: with olive oil and no sour cream, it is delicious too.

  5. Deanna

    Some members of my family hate cauliflower, but I bet they would eat it mashed. They’d have no idea it isn’t a potato.

  6. Amy @ CookingScraps

    Agreed, no one puts cauliflower in the corner! I just wrote a post about mac’n’cauliflower that manages to be mac’n’cheese and cauliflower all at the same time. Your recipe looks like a similar cauliflower celebration, thanks!

  7. Janet Vandenabeele

    These “vegan up” very nicely, too. Substitute a non-dairy milk (make sure it isn’t flavored or sweetened), use Earth Balance instead of butter, add some nutritional yeast and if you like, a non-dairy cream product (sour cream, cream cheese substitutes, etc). But I find just using the nutritional yeast, milk and some Earth Balance, these are heavenly.

  8. Kim in MD

    I have never had mashed cauliflower, as my favorite way to eat it is roasted. That said, I love mashed potatoes, but am always looking for lower carb options. I can’t wait to try this!

  9. Leigh

    Delicious, but this recipe calls for WAY more milk than necessary, IMO! We made it just like this, but with a splash of milk instead of 3/4 cup, and it was a touch on the soupy side.

  10. Brandon

    I’ve had mashed cauliflower before and it is surprisingly delicious. Parsnip mash is another great substitute to potatoes. I don’t prepare them with every dish, but on occasion I will serve double veggies (parsnip mash and something like steamed broccoli, for example).

    Thank you for sharing!

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  12. Kits

    Just wondering, does it smell like feet? I’ve been wanting to make mashed cauliflower as I’m trying to lose weight but from what I’ve heard, it stinks. I don’t think it would bother me too much but my other half hates cauliflower.

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  14. Monica

    made these last night and they were surprisingly good, didn’t have sour cream so I used some cream cheese instead. will definitely be making again, thanks for posting.

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  19. ern

    Somehow, even with the corrected milk amount at 3 Tbsp, ours was still soupy! I wonder if it would be best to spread it out on a dish towel or something to completely lose the water? Tastes awesome but I think next time just a splash of milk will do for me. Thanks for posting!

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  23. chuck

    I found that if I microwave the cauliflower without any additional water, it helps to keep the puree from getting soupy. I also put it in my potato ricer and squeeze out a lot of the extra moisture, then use the hand held stick blender to puree it. Add a bit of garlic powder, onion powder, salt, pepper and a bit of butter.

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  25. leah

    instead of using all of those ingredients, i just microwave the cauliflower, mash it and mix in a tablespoon (or two) of boursin cheese (garlic and herb flavor). it is delicious and adds creaminess.

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  30. Rachel

    I tried this and really liked it. I used more butter, but no milk or sour cream (tried it with a bit of plain yogurt but decided I preferred it without). It’s a super easy side dish and a great way to get more fibre in and keeps pretty well. I actually prefer it to mashed potatoes, it has a lovely creamy feel but with a lightness about it, while potatoes sometimes just feel very heavy and stodgy. I’ll definitely be making this again!

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  32. Denise

    Ern: To cut down on the moisture, I do this, even with regular mashed potatoes: When they are finished cooking, turn the heat off, pour into strainer to drain, return to original pot and immediately put the pot back on the still-hot heating element. (I have a smooth top range. If you have gas or something I’d put it to low.) Prepare the rest of the recipe while still on the stove. It should get rid of any residual water in the few seconds it takes to dig your milk/butter/etc out of the fridge. πŸ™‚

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  37. Anne Smithen

    As I am really keen on healthy food, I just love what this looks like. The taste is probably even better. We cooked something like this during a cooking class in Dirty Apron which offers one of the best cooking classes in Vancouver, but we used pumpkin instead of the potatoes. However, the taste was pretty similar, I can recommend it to you!

  38. Rachel

    Thanks for this. I have a ton of cauliflower and wasn’t sure what to do with it other than cauliflower and cheese. Will be trying this tonight πŸ™‚

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