Cauliflower Mashed Potatoes
These cauliflower mashed potatoes are amazing! In under 30 minutes, you'll have a creamy, flavorful side dish perfect for any meal.
Servings: 4
Ingredients
- 2 heads of cauliflower diced
- ¼ cup butter
- ½ cup sour cream
- 1 teaspoon sea salt
- ¼ cup grated parmesan cheese
Instructions
- If you haven’t already, dice your cauliflower into small pieces. You are going to blend your cauliflower so it’s okay if the pieces are not the same size.
- Bring a pot of water to a boil and then add your cauliflower. Allow the cauliflower to cook for 15 minutes.
- Drain your cooked cauliflower and transfer it to a blender or food processor. Add the butter, sour cream, sea salt, and parmesan cheese. Blend the mixture on medium-high speed for a few minutes and then give it a stir to make sure no chunks are left.
- Serve and enjoy!
Notes
- If you like your mashed potatoes to have a little bit of texture then you can pulse your blender or food processor on a lower speed to keep some cauliflower pieces scattered throughout.
- You can use salted or unsalted butter in this recipe.
- Giving your cauliflower plenty of time to cook is crucial in softening it up enough to blend into a smooth, rich mashed potato consistency.
- You can store your leftover cauliflower mashed potatoes in an airtight container in the fridge for up to a week. Reheat them in the microwave starting with 30 seconds and then continuing with 30 second intervals as needed. Be sure to stir the leftovers after each interval to help them reheat evenly.
- If you don’t have sour cream then you can use heavy cream or plain Greek yogurt.
Nutrition
Calories: 185kcal | Carbohydrates: 2g | Protein: 3g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 53mg | Sodium: 791mg | Potassium: 51mg | Sugar: 1g | Vitamin A: 588IU | Vitamin C: 0.3mg | Calcium: 88mg | Iron: 0.1mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
