Sides
Cauliflower Mashed Potatoes
Description
Proof that some things that seem too good to be true actually can live up to the hype: Cauliflower Mashed Potatoes! A low-carb alternative to mashed potatoes that’s just as smooth and creamy as the original.
Ingredients
- 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
Directions
- 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 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.
