Make Super Creamy Cauliflower Mashed Potatoes With No Dairy Needed
Thanksgiving is a carb fest. We all know it and we all own it, but why not make Super Creamy Cauliflower Mashed Potatoes and up the ante on nutrients without anyone having to know. They are also lower in calories and higher in fiber than regular mashed potatoes.
Cauliflower...In Mashed Potatoes?
My inspiration for this recipe came from a local restaurant called HG Sply Co. They are a Paleo friendly restaurant with fried chicken and mashed cauliflower that is to die for. When I first ordered this dish, I was skeptical of the the mashed cauliflower because I’ve never had it where it is actually good and never did I have it where it was actually smooth. This however, changed my tune and I loved it so much I had to figure out how to make it.
What Makes These Creamy Cauliflower Mashed Potatoes So Awesome?
The chef at HG was kind enough to let me in on the secret. It’s the perfect balance of cauliflower and potatoes with a little garlic thrown in for flavor. So…it’s not actually only cauliflower but it is still nutrient dense since potatoes are full of vitamins like potassium and vitamin C.
Tips for Making Super Creamy Cauliflower Mashed Potatoes
If you're looking for strictly low carb or Paleo, double the cauliflower and omit potatoes.
To cut down on the sweetness, sub in 2 tbsp dairy free yogurt or sour cream for 1 tbsp of the ghee (yes it's more than you're omitting, that's fine.)
Coconut milk and ghee (or vegan butter such as Miyokos, my favorite dairy free butter) are the fat components that bring it all together in place of butter and milk or cream as in traditional mashed potatoes. So don't be tempted to cut down on the amounts to save calories or fat.
And definitely don't skimp on the garlic. It really amps up the flavor, diminishes the cauliflower flavor and makes them taste sooooo good!
Add a drizzle of ghee over the top to make them extra flavorful just before serving
Creamy Cauliflower Mashed Potatoes
Ingredients
- 1 lb russet potatoes, peeled and cut into 1” pieces (Omit for strict paleo)
- 1 lb frozen cauliflower rice (2 lbs for strict paleo)
- 5 cloves garlic
- 3 tbsp ghee or vegan butter (Myokos brand is AMAZING!)
- 1/2 cup full fat coconut milk
- 1 tsp sea salt or to taste
- Black pepper, optional
- Sliced green onions or chives, extra ghee and flaky sea salt for garnish, all optional
Instructions
- Steam the potatoes, garlic and cauliflower until the potatoes are completely soft.
- Blend in a food processor or blender to make them very smooth.
- Add the ghee or butter, milk and salt then blend again.
- Taste and add more salt or pepper if necessary.
- Serve as is immediately or with any or all of the garnishes.
- Store for up to 4 days. Reheat in 350 degree oven until hot then garnish.