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Sonoma Family Life Magazine

Whip Up Low-Carb Mashed “Potatoes”

By Momma Chef

I started making this dish while on one of my 10 different diets of the year. This diet suggested cutting carbs by substituting cauliflower for regular potatoes. Little did I know how much I would love this dish and prefer it to the heavier mashed potatoes! It makes a great addition to a holiday table, too. I like to mix in chives as well as sprinkle some on top to give the dish added flavor and a nicer presentation.

Healthy Cauliflower Mashed “Potatoes”

• 16 oz. vegetable stock (typically ½ of box)
• 8 cups bite-size cauliflower florets (about 1 head or a 20 oz. bag of pre-cut florets)
• 1 tsp. salt (adjust to taste)
• 1 tsp. chopped chives (optional)

1. Pour stock, cauliflower, and salt in partially covered pot and cook over medium heat for 10–15 minutes until cauliflower is very soft.

2. Mash cauliflower with a fork or blend with a hand mixer.

3. Sprinkle with chives (optional).

1. To add a little kick, I like to use truffle salt rather then regular salt.

2. Add 1 tablespoon butter or margarine to make it a bit creamier.

Karen Nochimowski, aka Momma Chef, is a mother of three active boys (ages 12, 8, and 5). On her blog,, find more of her recipes, all of which require no more than six ingredients and six minutes of prep time.