Mock Mashed Potatoes Recipe

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Mock Mashed Potatoes

Lori Heddinger


Are you on a low carb diet, but miss mashed potatoes? Miss no more! The first time I made this for my husband he was skeptical, but he had thirds! This is great paired with steak medallions and sauted mushrooms in a wine reduction sauce.

★★★★★ 2 votes
20 Min
55 Min


heads of cauliflower, or 2 bags of frozen cauliflower florets
8 oz
cream cheese, room temperature
1 pt
sour cream
salt and pepper to taste


1If using fresh cauliflower(more work, but my preference), cut the florets away from the core. Then cut larger florets into quarters and medium sized in half.
2Place cauliflower in large pot of salted, rapidly boiling water and cook on medium heat until very tender - about 30 minutes.
3Drain in large colander.
4Using cheesecloth or a non-terrycloth tea towel and working in batches, squeeze as much liquid out of the cooked cauliflower as possible. This is imperative to achieve the correct consistency.
5Put all ingredients into a food processor and pulse until very smooth. If you don't have a food processor, use a potato ricer or masher.
6Put pureed mixture into a buttered baking dish and bake in a preheated 350 degree oven for 25 - 30 minutes or until the top begins to brown.

About this Recipe

Course/Dish: Vegetables