Cauliflower Mash with Chives

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If you love mashed potatoes but wish they were just a little lighter, cauliflower mash is about to be your new best friend. It’s creamy, fluffy, and surprisingly satisfying — without the heaviness that usually comes with a big scoop of spuds. I started making this as a side dish for Thanksgiving, and honestly, it’s now a regular weeknight favorite too. Even picky eaters often can’t tell the difference!

The trick? Cooking the cauliflower until tender, blending it with just the right amount of richness, and finishing with fresh chives for color and flavor. It’s comfort food, but smarter.

Why You’ll Love This Recipe

This dish gives you all the cozy comfort of mashed potatoes but with fewer carbs and calories. It’s naturally gluten-free, vegetarian, and easy to make in under 30 minutes. Cauliflower mash also reheats well, making it a great choice for meal prep or holiday menus where you need a make-ahead option.

It’s a flexible recipe: serve it plain, dress it up with cheese, or mix it half-and-half with potatoes for a lighter twist that still feels familiar.

Ingredients Explained

• Cauliflower – Use a fresh, firm head of cauliflower with tightly packed florets. Frozen cauliflower works in a pinch, but fresh gives the best flavor.
• Greek Yogurt or Sour Cream – Adds creaminess and tang without needing loads of butter.
• Olive Oil or Butter – A small amount adds richness. A high-quality [extra virgin olive oil](AFFILIATE LINK) makes the flavor shine.
• Chives – Fresh chives give a mild onion flavor and a pop of green color.
• Salt & Pepper – Essential to bring out the cauliflower’s natural flavor.

Affiliate tip: A [high-powered blender or food processor](AFFILIATE LINK) is the secret to getting the mash silky smooth instead of grainy.

Step-by-Step Instructions

1. Cut cauliflower into florets and rinse well.
2. Steam or boil for about 10–12 minutes, until fork-tender.
3. Drain thoroughly — excess water makes the mash watery.
4. Transfer to a food processor with yogurt, olive oil, salt, and pepper. Blend until smooth.
5. Stir in chopped fresh chives just before serving.

Quick tip: For a chunkier texture, mash by hand with a potato masher instead of blending.

Cauliflower Mash vs. Mashed Potatoes

So how does it really compare? Traditional mashed potatoes are higher in starch and calories, making them heavier but also creamier. Cauliflower mash gives you a lighter texture and a subtle, nutty flavor. If you’re worried about fooling picky eaters, try a 50/50 blend of cauliflower and potatoes — you’ll get the comfort of potatoes with the lighter nutrition of cauliflower.

This mash is also lower on the glycemic index, which makes it a smart swap for anyone watching blood sugar or aiming for low-carb eating.

Variations & Add-Ons

• Cheesy Cauliflower Mash: Stir in shredded parmesan or cheddar.
• Garlic Lovers’ Version: Add roasted garlic cloves to the blender.
• Dairy-Free Option: Use coconut cream instead of yogurt for richness.

Storage & Make-Ahead

Cauliflower mash stores beautifully. Keep in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of milk or broth if needed. For meal prep, you can make the mash a day ahead and reheat just before serving.

Serving Ideas

This mash pairs well with holiday classics like roasted turkey, green beans, or wild rice pilaf. It’s also a great weeknight side dish for grilled chicken or baked salmon. For an extra holiday touch, garnish with more chives or even crispy fried onions.