Hi, I’m Hannah! To me, the holiday season is all about comforting traditions, and nothing says “comfort” more than a big, fluffy pile of mashed potatoes on a Thanksgiving plate. For years, I thought it was an untouchable classic. But I also knew how heavy it could feel after the big meal. I wanted to create something that honored the feeling of that tradition—creamy, garlicky, and utterly satisfying—but left me feeling energized, not exhausted. This Creamy Garlic Mashed Cauliflower is the result, and it has become my most requested holiday side dish. It’s the good habit of bringing something nourishing to the table that everyone, from traditionalists to health-conscious guests, will absolutely adore.

Table of Contents

Why You’ll Love This Recipe

Incredibly Creamy & Fluffy: With a few simple tricks, this Creamy Garlic Mashed Cauliflower becomes so velvety and light, you’ll swear there are potatoes in it!
Low-Carb & Healthy: All the comfort of mashed potatoes with a fraction of the carbs and a huge boost of vitamins. It’s a dish you can feel great about piling on your plate.
Perfect Thanksgiving Side: It’s the ideal healthy swap that doesn’t feel like a compromise. It pairs beautifully with turkey, gravy, and all your other holiday favorites.
Quick & Easy: This dish comes together in under 30 minutes, freeing up precious time and stovetop space on the big day.

Creamy Garlic Mashed Cauliflower recipe (ingredients)

The Key Ingredients for a Perfect Creamy Garlic Mashed Cauliflower

The secret to a fantastic cauliflower mash is using a few key ingredients to build rich, savory flavor.

Cauliflower: The star of the show incredibly rich in vitamin C! One large head is all you need. We’ll steam it until it’s perfectly tender. This is a crucial first step for a non-watery mash.
Garlic: We’ll steam the garlic cloves right along with the cauliflower. This softens them and infuses them with a sweet, mellow garlic flavor that spreads throughout the entire dish.
Ghee or Butter: This adds the richness and classic mouthfeel we associate with mashed potatoes. Using high-quality grass-fed butter or ghee makes a noticeable difference.
Cream Cheese or Greek Yogurt: This is my secret weapon for an ultra-creamy texture and a slight, pleasant tang that balances the richness. It helps make the mash truly satisfying.
Fresh Chives: Their mild, oniony bite adds a pop of freshness and color that cuts through the creaminess. Don’t skip these!
Salt & Pepper: Essential for bringing all the flavors to life. Be sure to taste and adjust at the end.

How to Make Creamy Garlic Mashed Cauliflower (Step-by-Step)

Say goodbye to watery, bland cauliflower mash forever! Here’s the simple process. The full, detailed recipe is in the recipe card at the bottom of this post!

Steam Until Tender: Place the cauliflower florets and whole garlic cloves in a steamer basket over boiling water. Cover and steam until a fork can pierce the thickest part of a floret with absolutely no resistance. This is the most important step!
Drain Thoroughly: Once tender, transfer the cauliflower and garlic to a colander and let them sit for a minute or two to allow any excess water to drain away.
Blend to Perfection: Add the hot, drained cauliflower and garlic to a high-speed blender or food processor. Add the ghee (or butter), cream cheese (or yogurt), salt, and pepper.
Whip It Good: Blend on high speed until the mixture is completely smooth, light, and airy. You may need to scrape down the sides once or twice. You’ll see it transform from chunky to gloriously fluffy!
Finish & Serve: Transfer the hot mash to a serving bowl. Fold in the fresh chives, top with an extra pat of butter if you wish, and serve immediately.

Creamy Garlic Mashed Cauliflower recipe (processing)

Tips for Success: The “Good Habit” Way

Steam, Don’t Boil: Boiling cauliflower florets makes them absorb too much water, which is the #1 cause of a runny, disappointing mash. Steaming keeps them flavorful and makes them easier to blend into a creamy puree.
Get All the Water Out: Don’t rush the draining step. Letting the cauliflower sit and steam-dry for a minute ensures you won’t have any hidden water pockets that could ruin the texture.
Use a Blender or Food Processor: A potato masher just won’t cut it here. To achieve that truly smooth, whipped, potato-like texture, you need the power of a blender or food processor. It’s a small step that makes a world of difference.
Taste and Season Boldly: Cauliflower has a milder flavor than potatoes, so it needs your help! Don’t be shy with the salt, pepper, and fresh chives. Taste before you serve and adjust as needed.

Frequently Asked Questions (FAQ)

Can I make this ahead of time for Thanksgiving?
Yes! This Creamy Garlic Mashed Cauliflower is a great make-ahead dish. Prepare it completely, let it cool, and store it in an airtight container in the fridge for up to 2 days. Reheat gently in a saucepan over low heat, stirring occasionally. You may need to add a splash of milk or cream to loosen it up.
Can I make this dairy-free?
Absolutely. Use a high-quality dairy-free butter substitute instead of ghee/butter, and use a dairy-free cream cheese (like a cashew-based one) or omit it. The texture will be slightly different but still delicious.
My mash is watery. How can I fix it?
This usually happens from boiling instead of steaming. To fix it, you can return the mash to a saucepan over medium-low heat and cook, stirring constantly, for 5-10 minutes to allow some of the excess moisture to evaporate.
What other herbs can I use?
Fresh parsley or thyme would also be lovely additions. You could even stir in a little grated parmesan cheese along with the cream cheese for an extra savory, cheesy flavor.

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Creamy Garlic Mashed Cauliflower Recipe

This Creamy Garlic Mashed Cauliflower is your answer! It's so fluffy, rich, and flavorful, no one will even miss the potatoes. Low-carb, easy to make, and a total crowd-pleaser.

Print Recipe Pin Recipe

Prep Time 5

Cook Time 15

Total Time 20

Servings 6

Calories 98 kcal

Equipment

Large Pot with Steamer Basket
High-Speed Blender or Food Processor
Spatula

Ingredients

1 large head of cauliflower about 2 lbs, cut into florets
3-4 whole garlic cloves peeled
2 tbsp ghee or unsalted butter use dairy-free butter for DF
2 oz cream cheese softened (or 1/4 cup full-fat Greek yogurt; use DF cream cheese for DF)
1/2 tsp salt or more to taste
1/4 tsp black pepper
2 tbsp fresh chives finely chopped

Instructions

Set Up Steamer: Fill a large pot with about 1-2 inches of water and bring to a boil. Place a steamer basket inside the pot, ensuring the water level is below the basket.
Steam Cauliflower & Garlic: Add the cauliflower florets and whole garlic cloves to the steamer basket. Cover the pot and steam for 12-15 minutes, or until the cauliflower is extremely tender (a fork should slide into the thickest stem with zero resistance).
Drain Well: Carefully transfer the hot cauliflower and garlic to a colander. Let it sit for 1-2 minutes to allow excess moisture and steam to escape. This step is crucial for a non-watery mash.
Blend: Transfer the drained cauliflower and garlic to a high-speed blender or food processor. Add the ghee (or butter), softened cream cheese (or Greek yogurt), salt, and pepper.
Whip Until Creamy: Secure the lid and blend on high for 1-2 minutes, scraping down the sides as needed, until the mixture is completely smooth, creamy, and whipped.
Serve: Pour the hot mashed cauliflower into a serving bowl. Gently fold in the chopped fresh chives. Taste and adjust seasoning if necessary. Top with an extra pat of butter or ghee and serve immediately.