Cauliflower Mashed Potatoes
Yield: 6 servings
Calories: 58kcal
The perfect low carb side dish, cauliflower mashed potatoes whipped with a dollop of butter creates a smooth and creamy consistency.
Ingredients
- 3 ½ quarts (3.3 L) water
- 2 ½ teaspoons (15 g) kosher salt, divided
- 10 cups (908 g) cauliflower florets, 1" pieces, a 3-pound head
- 1 tablespoon (14 g) unsalted butter
- ½ teaspoon (3 g) kosher salt
- black pepper, for seasoning
- 1 teaspoon chopped chives
Instructions
- Cook the Cauliflower - In a large pot, add the water and 2 teaspoons salt and bring to a boil. Add the cauliflower florets and cook until fork-tender, about 15 to 20 minutes. Carefully drain the cooked cauliflower well.
- Puree the Cauliflower - Add the cooked cauliflower, butter, and ½ teaspoon salt to blender or food processor. Process on medium-high until cauliflower pieces are smooth, about 30 seconds.
- To Serve - Season with more salt and pepper as desired. Garnish with chives.
Notes
- Recipes Yield: 3 cups
- Serving Size: 1/2 cup
- Make it Whole30: Use ghee or extra virgin olive oil instead of butter. Use sea salt instead of kosher salt.
- Make it Dairy-Free: Use olive oil or coconut oil instead of butter.
- Storing: Store in an airtight container in the refrigerator for up to 3 days or freeze for up to 1 month.
- Reheating: Heat on the stovetop over medium-low heat until hot. Microwave in 15 to 30-second increments until hot. Defrost before reheating if frozen.
Nutrition
Calories: 58kcal | Carbohydrates: 8g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 271mg | Potassium: 498mg | Fiber: 3g | Sugar: 3g | Vitamin A: 60IU | Vitamin C: 80.4mg | Calcium: 53mg | Iron: 0.7mg
Recipe Link
Recipe Video