Cauliflower Mashed Potatoes

Mashed potatoes: it always makes the cut on turkey day. Much like French fries, There’s an endless pit in my stomach for them. I mean, I could be stuffed to the gills but I would still always make room for mashed potatoes. IMO Boston Market takes the cake (or potato).

Well how could I throw a Friendsgiving without mashed potatoes? It would be social suicide, sacrilegious.  Then it dawned on me, maybe a little too late, that I could make cauliflower mash. Hello, cauliflower is all the rage these days. The big thing that I was worried about was its notoriously bland taste. But I knew if I could at least make a valiant effort to make mashed cauliflower, I could pick up some gravy and it would be alright.

I found an awesome low carb pick up at Trader Joe’s- with only 2g net carb per serving (16g per box), you gotta pick their self branded Gravy if you’re cooking for the holidays or having a Friendsgiving of your own.

The combo was perfect. This recipe below will be one of those I make just for the heck of it. The only significant difference I’ve noticed is that mashed potatoes are thicker, not by much, but I would adjust your blend time in the ninja if you want them a little thicker. Plus when you get full you know you’re full of fiber, not carbs. Not even kidding I felt guilty eating it like it was bad for me! You can absolutely indulge without guilt.

When I was looking into recipes, there was one that I found that didn’t call for pureeing it in the ninja- bad move. The recipe just said to ‘mash’ it with a fork. Now if you’re the hulk, you could probably make it work, but for convenience, sake do your self a favor and use your ninja or food processor. Again, for thicker mash, blend briefly. If you like them smoother then blend away. I think blending really adds that fluffiness factor! Literal clouds in my mouth.

The recipe I’ve listed below calls for more family-style, if you are making it for you and a few others, you can cut the recipe into thirds. You can use 1 cauliflower head, 1 tbsp of butter, 3 tbsp of sour cream, and 1 clove of garlic. For the servings just mentioned, it should make enough for 2-3 people

If you’re worried about overindulging in mashed potatoes, do yourself a favor and make this for yourself if you’re not hosting. There are also a few ways to make this – I think I chose the hardest. You can easily buy florets and not heads. Proceed with cutting the stems and chopping the florets into smaller pieces. And then there’s already premade cauliflower rice. You can heat up the cauliflower instead of boiling, you may want to get the excess water out of it first. Then add in the ingredients and blend!


  • 3 cauliflower heads
  • 3 garlic cloves
  • 1/3 cup sour cream
  • 3 tbsp of butter
  • onion salt (to taste)
  • pink Himalayan salt (to taste)
  • pepper to taste


  1. Start to boil water over the stove
  2. Take cauliflower heads and cut off the stem of each head
  3. After the stem is cut off, cut up cauliflower into small pieces. Do this for all three heads.
  4. Place small cut up pieces into boiling water, let boil and soften.
  5. While cauliflower is boiling. Mince garlic cloves, and place minced garlic in a medium saucepan until golden.
  6. Once softened, remove the pot from heat and drain cauliflower in a colander.
  7. Place cauliflower back in the pot and immediately bring down to low-medium heat.
  8. Add in almond milk, garlic, butter, sour cream, seasoning, and stir until everything is mixed and it looks like cauliflower rice.
  9. Scoop mash into ninja blender and blend for 30 seconds, do this until the batch is mashed.
  10. Place into a large serving dish, and top with more seasoning.


Hey there!

I’m Nikki Rothman, a barre instructor, fiber-lover, Jeep-mom, and founder of Atomic She. It’s nice to meet you!