This creamy mashed cauliflower is so flavorful you won’t miss the potatoes. A touch of cream cheese and milk creates a silky, smooth texture that works beautifully for the holidays or any weeknight. Gluten free and vegetarian.

Note: This recipe is not dairy-free. It was published before Cook Nourish Bliss transitioned to dairy-free recipes and remains popular with long-time readers. You can try dairy-free substitutions (such as plant-based cream cheese and milk), but I have not tested them and cannot guarantee the result.

As a child, my favorite Thanksgiving side was always my mother’s mashed potatoes. I would pile my plate high, ignoring many other dishes because nothing compared to that creamy, comforting bowl.

Over the years I grew to love this creamy mashed cauliflower just as much. It took a few tweaks—especially the addition of a little cream cheese and milk—to achieve a texture that feels indulgent yet lighter than traditional mashed potatoes. The result is silky, smooth, and satisfying, making it a great choice for holiday meals or everyday dinners.

I prefer preparing this recipe in a food processor (or a high-powered blender) to get the creamiest consistency. When the cauliflower is cooked until very tender and blended well with the dairy, it becomes decadently smooth while still showcasing a healthy vegetable as the base.

Additional Side Dishes You Might Enjoy:

• Maple Mustard Roasted Brussels Sprouts
• Turmeric Cauliflower Rice
• Sweet & Spicy Green Beans
• Green Beans with Almonds and Shallots

Did you make this recipe? Rate and review it below — I’d love to hear how it turned out for you.

Creamy Mashed Cauliflower

Yield:
about 4 to 6 servings

Prep Time:
15 minutes

Cook Time:
20 minutes

Total Time:
35 minutes

This creamy mashed cauliflower delivers a silky texture thanks to a little cream cheese and milk. It makes a comforting, lower-carb alternative to mashed potatoes while remaining gluten free and vegetarian. Serve it alongside roasted meats, holiday mains, or as a simple weeknight vegetable.

Ingredients

• 2 medium heads cauliflower, florets chopped into 1-inch pieces (about 9–10 cups)
• 2 cloves garlic, minced
• about 1/4 to 1/3 cup milk
• 1 tablespoon unsalted butter, softened
• 1 ounce cream cheese, softened
• 1 teaspoon sea salt, or to taste
• 1/4 teaspoon pepper
• fresh chopped rosemary, for garnish

Instructions

1. Bring a large saucepan of lightly salted water to a boil over high heat. Add the cauliflower florets and cook until very tender, about 10 minutes. If needed, cook a few minutes longer until the cauliflower is soft throughout.
2. Drain the cauliflower well and transfer it to the bowl of a food processor. Add the minced garlic, milk, softened butter, cream cheese, salt, and pepper.
3. Process until completely smooth. Start with 1/4 cup of milk and add more only if needed to reach the desired consistency. Taste and adjust salt and pepper as necessary.
4. Transfer to a serving bowl and garnish with chopped rosemary. Serve hot.

Notes

*Make sure the cauliflower is very tender before blending; if it’s undercooked it won’t reach a creamy texture. A food processor or high-powered blender works best—mashing by hand typically leaves a coarser result.

Nutrition Information:

Yield: 6
Serving Size: 1

Amount Per Serving:

Calories: 88
Total Fat: 5g
Saturated Fat: 2g
Cholesterol: 11mg
Sodium: 404mg
Carbohydrates: 10g
Fiber: 5g
Sugar: 4g
Protein: 5g

Nutrition data is an estimate provided for informational purposes and should not replace professional advice.