Creamy Cauliflower Mashed Potatoes
A low-carb, creamy alternative to traditional mashed potatoes, made with cauliflower and Greek yogurt for a smooth, tangy side dish that’s perfect for any meal.
Ingredients
Main ingredients
- 1 head head of cauliflower, trimmed and cut into florets This is the primary ingredient.
- 2 cloves garlic, minced (or 1 roasted clove for milder sweetness) Adjust amount based on desired garlic flavor.
- 1/2 cup Greek yogurt (full-fat for richest texture) Use plain non-dairy yogurt for a dairy-free option.
- 1/2 tsp salt, to taste Start with 1/2 tsp and adjust.
- to taste black pepper, to taste Freshly ground for best flavor.
- to drizzle olive oil, for drizzling (extra-virgin recommended) Add more if desired.
Instructions
Preparation
- Cut the head of cauliflower into even-sized florets so they cook uniformly.
Cooking
- Place florets in a steamer basket over simmering water and cover. Steam for about 10–12 minutes, or until a fork slides through easily.
- In a bowl, combine the hot cauliflower, minced garlic, Greek yogurt, a pinch of salt, and a few grinds of black pepper. The heat from the cauliflower will mellow the garlic.
- Use a hand mixer for the creamiest result or press with a potato masher for a chunkier texture. Blend until smooth and consistent. Taste and adjust salt and pepper.
Finishing
- Transfer to a serving bowl, drizzle with olive oil, and add any finishing herbs or cracked black pepper. Serve immediately while warm.
Notes
For extra richness, stir in 1–2 tbsp butter or a splash of milk after mashing. For a tangier flavor, use sour cream in place of Greek yogurt. Use high-fat coconut yogurt to keep it dairy-free. Store leftovers in an airtight container for up to 4 days; reheat gently in the microwave or on the stovetop.