alternative to mashed potatoes that is quick.
| Prep Time: | 10 mins |
| Cook Time: | 45 mins |
| Total Time: | 55 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 head cauliflower, cut into florets
- 2 tablespoons butter
- ½ cup milk
- ½ cup sour cream
- 1 cup Italian-seasoned bread crumbs
- salt and ground black pepper to taste
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Bring a large pot of water to a boil. Cook cauliflower in the boiling water until tender, about 10 minutes; drain and set aside.
- Melt butter in the same pot over medium heat. Stir cauliflower, milk, and sour cream into melted butter.
- Mash cauliflower in the pot using a hand blender until creamy.
- Transfer cauliflower mixture to a baking dish; evenly cover with bread crumbs and season with salt and black pepper.
- Baking in the preheated oven until bread crumbs are lightly browned, about 30 minutes.
Nutrition Facts
| Calories | 274 kcal |
| Carbohydrate | 30 g |
| Cholesterol | 30 mg |
| Dietary Fiber | 5 g |
| Protein | 9 g |
| Saturated Fat | 8 g |
| Sodium | 542 mg |
| Sugars | 6 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
Just added two garlic cloves, some light feta (after blender) and used full cream instead of milk. Very light and fluffy!!
This was great and very easy to mash once the cauliflower got tender (for me, 40 minutes). I only put half the milk, sour cream, a big handful of breadcrumbs and a tiny bit of cheese to cut down calories. seasoned with 3/4 t salt, 1 t pepper, garlic, basil, oregano and a bit of dehydrated onion. I’ll use this forever.
Fairly bland, but good enough as a side dish. Next time I will top with shredded cheddar to increase flavor, and use Italian bread crumbs. My husband liked this and that’s saying a lot. Sometimes veggies are a hard sell!
After cooking on the stove creamed it in the food processor. Quick and very smooth consistency. Only thing I would do differently is half the sour cream and milk. Can always add more. The overall flavor was delicious.
I used a blender and added parm and garlic. Delish!
Yummy!
Definitely make it again – per someone’s suggestion, I added 1/2 package of dry ranch dressing, carmelized onions and, for color, half a cooked sweet potato (had it on hand). Loved it
Good, I added grated Parmesan. Needs to cook longer, and rest for longer. Consistency took a bit to get creamy even with an immersion blender. Taste was good though. Will try again!
This was amended to low carb by leaving out Panko crumbs. It also fits a Keto diet. There’s great potential here. Spices: a bit of paprika, chives, your choice.
omg best EVER!!! We are on the no carb (ketogenics/southbeach diet) this fit right in and was/is AMAZING!!!! yum
Way too many breadcrumbs are called for. Next time I make this recipe, I will reduce the bread crumbs significantly. Also, I’ll boil the cauliflower in some stock or add salt to the water to add more overall flavor to the dish.
Yum #2! I actually made my own bread crumbs too, ‘cuz I was out and had some stale bread. I did NOT use a mixer, just a potato masher, because I liked the texture rather than creamy. And I never add salt, but added lots of garlic, Italian seasoning, dill, pepper. Great texture, easy. Could definitely substitute olive oil for butter and/or Greek yogurt for sour cream (I used non-fat sc). Could kick up with bacon bits, chives, etc… too.
Too much bread crumbs that or my cauliflower was too small. Loved the creamy taste.
It’s a good recipe but 1/2 a cup of milk makes it mushy. It needs more seasoning than salt and pepper. The last time I made it I used hidden valley dressing like some reviewer suggested and it tasted great. It’s a great way to eat cauliflower. I’m glad I discovered this recipe. Thanks
I used plain Greek yogurt instead of sour cream, and I ran the cauliflower mixture through my small Magic Bullet blender. The cauliflower tasted great, but I wish I hadn’t used the bread crumbs. I used only half the amount, and it was too much. I ended up scraping most of it off.
No, it doesn’t taste “just like mashed potatoes”… but it was pretty darn good! Personally, I think a whole cup of bread crumbs was kind of thick on top and will probably go with a half cup next time, but it certainly didn’t take anything away from the dish.
Oh my goodness! This was so good! I will never make mashed potatoes again. I read the other reviews and did not add the breadcrumbs, instead I sprinkled Parmesan cheese on top. I added 3/8 of a cup of sour cream instead of the half cup. I added the salt and pepper before blending it.
I added garlic. Felt there was way to much bread crumbs. Will try again but with half the amount of bread crumbs.
I loved this recipe, even though I did not blend it smooth because my hand mixer broke, the taste is fantastic and look forward to making them again soon!
I made some modifications with suggestions from other reviewers, plus a few of my own and this was honestly better than most of the mashed potatoes I’ve had. First, I boiled the cauliflower and two carrots in chicken broth. After draining, I combined the butter and milk from this recipe and added 1/2 cup of herb and garlic rondele cheese. I seasoned and recovered for 5 minutes, used my immersion blender to smooth it out and followed the rest of the recipe. Warm, rich, flavorful and a beautiful color. Easy and delicious.
I really like this recipe. It’s quick, easy and tasty. I have been trying to eat less potatoes since they aren’t necessarily good for you. Cauliflower is a superfood, and this mashed cauliflower recipe is a great way to make something that taste similar to mashed potatoes.