Smashed Cauliflower Potatoes
Elevate your weeknight dinners with this creamy, low-carb twist on a classic comfort food: Smashed Cauliflower Potatoes. This flavorful side dish combines tender cauliflower with just a hint of russet potato for added texture, mashed to perfection with roasted garlic, rich butter, and velvety heavy cream. Seasoned simply with salt and black pepper, every bite is indulgent yet wholesome, with an optional sprinkle of Parmesan and fresh herbs for an elegant finishing touch. Perfect as a guilt-free alternative to mashed potatoes, this recipe is easy to prepare in under 30 minutes and pairs beautifully with everything from roasted chicken to grilled steak. Whether you're watching carbs or just looking for a versatile, buttery side dish, Smashed Cauliflower Potatoes are guaranteed to impress!
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Recipe Information
Ingredients
- 1 head (medium-sized, about 2 pounds) Cauliflower
- 1 (small, about 6 ounces, optional for added texture) Russet potato
- 3 cloves Garlic
- 2 tablespoons Unsalted butter
- 0.25 cup Heavy cream
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoon (or to taste) Black pepper
- 0.25 cup (optional, for garnish) Grated Parmesan cheese
- 2 tablespoons (optional, for garnish) Fresh chopped chives or parsley
Instructions
Remove the leaves and core of the cauliflower. Break it into small florets and rinse under cold water.
If using a potato for texture, peel and dice it into small cubes.
Bring a large pot of water to a boil and add a pinch of salt. Add the cauliflower florets, diced potato (if using), and peeled garlic cloves to the pot.
Cook the vegetables for about 15 minutes, or until the cauliflower and potato are fork-tender.
Drain the vegetables and pat them dry with paper towels to remove excess moisture.
Transfer the cooked cauliflower, potato, and garlic to a large mixing bowl. Add the butter and mash the mixture using a potato masher or handheld immersion blender until smooth. For an ultra-creamy consistency, you can use a food processor.
Gradually stir in the heavy cream, starting with 2 tablespoons and adding more as needed to reach your desired creaminess.
Season the mashed cauliflower potatoes with salt and black pepper to taste.
Optionally, stir in the grated Parmesan cheese for a richer flavor.
Transfer the mixture to a serving dish and garnish with freshly chopped chives or parsley.
Serve warm and enjoy as a side dish with your favorite entrée!
Nutrition Facts
Calories |
901 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.9 g | 68% | |
| Saturated Fat | 31.3 g | 156% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 142 mg | 47% | |
| Sodium | 4128 mg | 179% | |
| Total Carbohydrate | 86.5 g | 31% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 19.3 g | ||
| Protein | 31.5 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 484 mg | 37% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 3831 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
