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If you love creamy, cozy mashed potatoes but want something a little lighter, you are going to be obsessed with these Cauliflower Mashed Potatoes. They have the taste and texture of regular mashed potatoes with about half the calories, and no one at the table will guess there is cauliflower hiding inside.
5 Star Reviews ⭐️⭐️⭐️⭐️⭐️
“This is such a great, healthy option & they taste so good!!” – Natalie
“This is really amazing! And I loved that it is so easy to make!” -Toni
“I can’t believe this is half the calories. Cauliflower is amazing and this taste just as good as regular mashed potatoes.” – Trang
Why I Love This Dish
I love these Cauliflower Mashed Potatoes because they feel like classic comfort food but in a much lighter way. My little secret is that I use cauliflower and potatoes in a 1 to 1 ratio. That means you still get the flavor and texture of traditional mashed potatoes, but with about half the calories of a regular serving. It is such an easy trick to make a favorite side dish a bit more wholesome without sacrificing taste. I do this same thing with cauliflower rice too and it works so well.
To me, mashed potatoes are the ultimate cozy side dish. I love all the versions loaded mashed potatoes, Instant Pot mashed potatoes, or homemade mashed potatoes from scratch. This Cauliflower Mashed Potatoes recipe fits right in with those favorites, but gives you that little healthy boost so you can enjoy a big scoop and still feel great afterward.
🩷 Erica
Ingredients You’ll Need
- Cauliflower florets and Yukon potatoes Use fresh cauliflower and Yukon gold potatoes, cut into even chunks so they cook quickly and blend into a smooth, creamy mash with that classic potato flavor.
- Greek yogurt Adds creaminess, a little tang, and protein while replacing heavier cream cheese or sour cream for a lighter mashed potato texture.
- Butter A small amount of butter melts into the hot mash and ties the cauliflower and potatoes together so you still get that rich, buttery mashed potato taste.
- Spices Salt and black pepper are essential, and you can add garlic powder, onion powder or your favorite herb blend to boost flavor.
- Toppings Sour cream, diced green onions, chives, shredded parmesan or cheddar and a little extra butter make these Cauliflower Mashed Potatoes taste just like loaded mashed potatoes.
How to Make Cauliflower Mashed Potatoes
- Boil – Steam or boil potatoes and cauliflower until fork tender and soft. Strain the vegetables and drain the excess water if necessary.
- Blend – Add all ingredients to a mixer and mash or blend until you have a smooth potato consistency. Using a potato masher, immersion blender, or food processor will help get the ingredients combined quickly and easily.
- Season – Season with kosher salt and black pepper. You can also add garlic powder, or any fresh herbs or other herb mixture you like.
- Top – Make it a classic mashed potato by topping it with sour cream, diced green onions, chives, and butter, or shred fresh parmesan cheese or cheddar cheese with a sprinkle of garlic over the top.
Serving Ideas
These potatoes are perfect as a side dish for Sunday dinners, Thanksgiving or Christmas. It goes great with oven roast beef, baked garlic chicken, a good steak, or just about any protein you like. For special occasions, serve it with a holiday honey baked ham, or meatloaf. Any meal can be made better with this simple side dish.
Recipe Tips
- Cut evenly so the cauliflower and potatoes cook at the same rate and mash smoothly.
- Cook until very soft slightly undercooked potatoes will never get as creamy as you want.
- Drain well excess water is the main reason cauliflower mash can turn runny, so do not skip this step.
- Mash to your preferred texture mash less for a rustic, chunky texture or blend longer for ultra smooth Cauliflower Mashed Potatoes.
- Taste and adjust at the end: add more salt, pepper, garlic or herbs until the flavors pop.
- Warm your add ins like butter and Greek yogurt so they blend in easily and keep the mash hot.
Frequently Asked Questions
If your Cauliflower Mashed Potatoes are too runny or watery, it usually means there was too much moisture left after cooking. Make sure you drain the cauliflower and potatoes very well, then let them sit for a minute in the colander. You can also put the hot vegetables back in the pot over low heat and stir for a minute to cook off extra liquid. If needed, add a bit more cooked cauliflower or potato to balance things out.
They are very close. Because this recipe uses a 1 to 1 ratio of cauliflower and potatoes, you still get the taste and texture of traditional mashed potatoes. Cauliflower itself has a very mild, neutral flavor, so it blends in beautifully. With the right seasoning, butter and yogurt, most people will not notice a difference and just think they are eating regular mashed potatoes.
If you want them even thicker, you can stir in a cornstarch slurry. Mix 1 tablespoon of cornstarch with 2 tablespoons of water until smooth, then slowly add it while mixing the hot Cauliflower Mashed Potatoes. Let it sit for a few minutes so it can thicken. You can also fold in a bit more mashed potato or a small handful of shredded cheese.
Yes, you can use frozen cauliflower florets. Cook them according to the package directions until very tender, then drain them really well so there is not too much water. Continue with the recipe as written.
Absolutely. A simple potato masher works great. Just make sure the vegetables are very soft so they mash easily. The texture may be a little more rustic, but still delicious.
Make Ahead And Storage
These Cauliflower Mashed Potatoes are perfect for making ahead, especially for holidays or meal prep.
- To make ahead for a holiday Prepare the Cauliflower Mashed Potatoes earlier in the day or the day before, store in the refrigerator and reheat gently before serving. Top with fresh butter, herbs or cheese to make them look and taste freshly made.
- To store Place leftovers in an airtight container in the refrigerator for 5 to 7 days.
- To reheat in the microwave Warm in short intervals, stirring in between, until heated through. Add a splash of milk, broth or extra yogurt if they seem too thick.
- To reheat on the stovetop Add the potatoes to a saucepan over low heat and stir frequently until hot, adding a bit of liquid as needed to bring back the creaminess.
More Cauliflower Recipes
If you love using cauliflower to lighten up your favorite comfort foods, here are more recipes you might enjoy.
These Cauliflower Mashed Potatoes give you everything you love about classic mashed potatoes creamy, buttery, cozy goodness with about half the calories. They are easy enough for a weeknight and special enough for your holiday table. If you try this recipe let us know what you thought or any adaptations you tried in the comments below! 💛
Cauliflower Mashed Potatoes
Video
Ingredients
- 2 cups cauliflower florets
- 2 cups Yukon potatoes, medium diced
- ¼ cup Greek yogurt
- 1 tablespoon butter
- salt and pepper
Instructions
- Steam or boil potatoes and cauliflower until soft. Strain water if necessary.
- Add all ingredients to a mixer and mix until you have a smooth potato consistency.
- Season with salt and pepper.
Notes
- Use a 1 to 1 ratio of cauliflower and potatoes for classic mashed potato taste with fewer calories.
- Cut cauliflower and potatoes into even pieces so they cook at the same rate and mash smoothly.
- Cook until very soft and fork tender for the creamiest texture.
- Drain very well and let the vegetables sit in the colander to remove excess water so the mash is not runny.
- Add Greek yogurt and butter while the vegetables are still hot so they melt in and create a smooth, creamy mash.
- Adjust seasoning at the end with salt, pepper, garlic and herbs until the flavor really stands out.
- If the mash is too thin, cook off extra moisture over low heat or stir in a small cornstarch slurry while hot.
- Store leftovers in an airtight container in the fridge for 5 to 7 days and reheat gently with a splash of liquid if needed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Hello,
I haven’t made the recipe yet, I am giving it 5 stars, because I know it’ll be delicious, 2 of my favorite foods, made into of my favorite foods. I’m not able to have dairy, so I’m not able to use the Greek yogurt, is there a substitute, I can use for it?
We haven’t tested a dairy free option, but if I was trying to make this dairy free I might try a dairy free plain yogurt or some coconut cream!
This was delicious and great way to have a healthy side dish!
This is such a great, healthy option & they taste so good!!
This is really amazing! And I loved that it is so easy to make!
What a great way to reduce calories and still enjoy a classic staple at dinner! Looking forward to giving this a try tonight!
I can’t believe this is half the calories. Cauliflower is amazing and this taste just as good as regular mashed potatoes.