Cheesy Cauliflower Mashed Potatoes – made without potatoes!
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Want a lighter alternative to mashed potatoes? These cauliflower mashed potatoes have been my solution to sneaking in extra veggies while serving a comforting, creamy side. I’ll share exactly how to make perfectly fluffy cauliflower mash full of flavor!
I developed this recipe when I was craving mashed potatoes but wanted a lighter side for dinner. I ditched the potatoes and used a head of cauliflower instead.
The outcome was so creamy and delicious that I served it to one of my friends who is a die-hard potato lover. I told them halfway through that it was cauliflower, and they had no idea! I love that it’s a lighter recipe, so you don’t feel like you’re missing out.
Key ingredients
This cauliflower mashed potatoes recipe doesn’t need much – just cauliflower, Boursin, and salt.
- Cauliflower: Fresh is best! If you want to use frozen, boil it until tender, then proceed with the recipe, keeping in mind that frozen will release more moisture so you’ll want to drain it extra well before blending.
- Garlic and herb Boursin cheese: This heavenly cheese adds so much taste. Boursin cheese is widely available, but if your supermarket is sold out, you can use cream cheese or goat cheese as a substitute. Add a tiny sprinkle of Italian seasoning to mimic the flavor.
No food processor? No problem! ⇢ If you don’t have a food processor, blender, or immersion blender, you can mash the cauliflower by hand using a potato masher or fork – it won’t be as silky smooth but will still be deliciously creamy and rustic!
Storage and reheating
Store: If you have any leftovers, let them come to room temperature first. Then, transfer them to an airtight container and refrigerate for up to 4 days.
Reheat: Remove them from the refrigerator and place them on the stovetop over low heat. Stir them occasionally to ensure even heat distribution. You can also microwave them in 30-second intervals, stirring in between to make sure they heat evenly.
Freeze: Technically, you could freeze this recipe, but I find it is much better fresh. The freezer changes the texture, making the cauliflower slightly grittier, and the flavor is much stronger and more cauliflower-like than when enjoyed fresh.
What to serve with cauliflower mashed potatoes
Mashed cauliflower can be served anytime you would traditionally serve mashed potatoes. I especially love it alongside roasted main dishes such as my lemon butter roasted chicken or baked pork chops. It’s also perfect for mopping up any saucy dinners, like these crockpot beef short ribs or coq au vin. You can add some extra veggies on the side, like these parmesan cheese crusted carrots.
Cauliflower Mashed Potatoes Recipe – made without potatoes
Ingredients
- 1 3 lb cauliflower (cut into chunks)
- 1 package Garlic & Fine Herb Boursin Cheese
- 1-2 teaspoons sea salt
- Optional: butter and minced chives (to garnish)
Instructions
- Add the cauliflower to a large pot with 1 cup of water. Bring the water to a boil, cover the pot, and let the cauliflower steam for 10 minutes. Remove it from the heat and drain any remaining liquid.1 3 lb cauliflower
- Working in batches if needed, add the cauliflower and Boursin cheese to your food processor and blend on high until smooth. Season to taste, starting with 1 teaspoon of salt.1 package Garlic & Fine Herb Boursin Cheese, 1-2 teaspoons sea salt
- Serve the cauliflower mashed potatoes in a bowl and top with a little butter and some chives.Optional: butter and minced chives
Video
Nutrition
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I wanted something a little lighter (January resolutions!) and am really happy I found your recipe. I love mashed potatoes and these were a great alternative. They totally fooled me!
Good recipe – a keeper. But why oh why call it ‘cauliflower mashed potatoes’ when there are no potatoes??
When we did our research, we found that most people called cauliflower that was mashed like potatoes ‘cauliflower mashed potatoes’ so we went with that. 🙂
This is the best mashed cauliflower recipe!! Cooking advice is spot on. Perfect consistency and flavor. I used garlic/herb Boursin and Truffle salt, which was so good. Next time, I’m going to use the black cracked pepper Boursin- I’ve used it with real mashed potatoes and it’s amazing.
Where are the potatoes?
This is a mashed cauliflower recipe that resembles mashed potatoes.
Wow this was so delicious! I served with sauteed italian shrimp.
Do you think you could make an extra batch and freeze for later?
While you can freeze mashed cauliflower, I’m not a big fan of it as the flavor of the cauliflower becomes stronger after it thaws.
Best mashed cauliflower I have ever had
I love boursin cheese so knew that I would love this recipe as soon as I saw it. It was every bit as good as I imagined it would be. Thank you!