Cauliflower Mashed Potatoes
Cauliflower mashed potatoes made with only 3 ingredients, is creamy and delicious. It is the perfect comfort food alternative to mashed potatoes if you are avoiding carbs.
I never liked mashed potatoes so I never wanted an alternative.
I don’t even remember what provoked me to try mashed cauliflower but when I did, a decade ago, I’ve been a devoted mashed cauliflower follower ever since!
I served this dish at my first paleo potluck in Toronto, back in 2014. It received rave reviews, which I found confusing.
I was like, it’s just cauliflower and ghee and some salt… haven’t you had any before? My guests were amazed by the taste!
I hear most people’s keto mashed potatoes end up a watery mashed mess.
Here’s what I do and it’s not complicated.
p.s. I enjoy adding dulse to dishes like this. I got this tip from following Terry Wahls. She says to add dulse/seaweed to dishes like soups/stews etc for extra iodine.
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Cauliflower Mashed Potatoes Ingredients
How to Make Cauliflower Mashed Potatoes
Place the cauliflower into a pot and add enough water to cover the cauliflower.
Sprinkle some salt into the water.
Boil for 15 minutes.
Drain the water from the pot. It is very important to drain all the water.
Add the butter to the pot.
Sprinkle 1/4 tsp of salt into the pot.
Use a hand blender, food processor, or blender and puree the cauliflower and butter until smooth.
Adjust salt as necessary.
How to thicken cauliflower mash
You can thicken cauliflower mash by making sure you drain all of the water from the cauliflower after boiling it. This is very important.
Place the cooked cauliflower in a coriander to easily remove all of the water.
Can you reheat cauliflower mashed potatoes?
To reheat, place the cauliflower mash in a saucepan and heat on medium-low until heated through. Add more butter and salt if needed.
Can you freeze cauliflower mash?
Yes, you can freeze cauliflower mash. Freeze it in an airtight container for up to 3 months. Unthaw at room temperature or overnight in the refrigerator.
Is cauliflower mash healthier than mashed potatoes?
It depends on your perspective. Some people believe eating low carb is the only healthy way to eat. I feel better eating some carbs.
Is cauliflower mashed potatoes keto?
Yes, cauliflower mashed potatoes are keto. Cauliflower is naturally low in carbohydrates. If you are on the keto diet you can eat mashed cauliflower.
Do cauliflower mashed potatoes taste good?
Yes, they taste so good! They are creamy and buttery and everyone loves them. Whenever I have served them at dinner parties everyone has always raved.
The secret is to make sure you add lots of butter and season with enough salt.
How long are cauliflower mashed potatoes good for?
They are good for up to 5 days stored in an airtight container in your refrigerator or up to 3 months in the freezer.
Can I make cauliflower mashed potatoes ahead of time?
Yes, you can make keto mashed cauliflower ahead of time. Keep it stored in your refrigerator for up to 5 days.
Dairy free mashed cauliflower
You can make mashed cauliflower dairy free by using coconut oil or ghee instead of butter.
Other ingredients you can add:
- Sour cream
- Goat cheese
- Parmesan cheese
- Roasted garlic
More gluten free side dishes to try
- How to Cook Spaghetti Squash
- Cauliflower Popcorn
- Coconut Flour Biscuits
- Twice Baked Cauliflower Faux Potatoes
- Bacon Brussels Sprouts
Cauliflower Mashed Potatoes Recipe
- 1/4 head of cauliflower, chopped
- 1/4 cup of unsalted butter
- 1/4 tsp sea salt
- Place the cauliflower into a pot and add enough water to cover the cauliflower.
- Sprinkle some salt into the water.
- Boil for 15 minutes.
- Drain the water from the pot. *Very important to drain all the water.
- Add the butter to the pot.
- Sprinkle 1/4 tsp of salt into the pot.
- Use a hand blender and puree the cauliflower and butter until smooth.
- Adjust salt as necessary.
Amount Per Serving: Calories: 146Total Fat: 16gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 41mgSodium: 322mgCarbohydrates: 2gFiber: 1gSugar: 1gProtein: 1g
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Carol Lovett is the founder of Ditch the Wheat and a Globe and Mail bestselling author of the cookbook, Ditch the Wheat. She has been eating gluten free since 2010. She loves all things food, natural living, and spiritual. She’s also a reiki master and crystal healer.