Better-Than-Potatoes Garlic Keto Mash
This ultra-creamy low-carb alternative captures the comfort of traditional mashed potatoes without the starch. We’ve added a hint of garlic for a savory kick and emphasized a crucial drying step to ensure the texture is fluffy, not watery.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Cuisine: American
Ingredients
Scale
Dairy
- 2 oz cream cheese (softened to room temperature) (approx. 55g)
- 2 tablespoons unsalted butter (cut into cubes) (approx. 28g)
- ¼ cup grated Parmesan cheese (freshly grated preferred) (approx. 25g)
Produce
- 1 large head cauliflower (cut into uniform florets, stems removed) (yields approx. 1.5 lbs or 680g)
Pantry & Seasonings
- ½ teaspoon garlic powder (optional, for added flavor)
- ½ teaspoon freshly ground black pepper (or to taste)
- ½ teaspoon sea salt (plus more to taste)
Instructions
- Prepare the Cauliflower Wash the cauliflower head thoroughly. Remove the leaves and tough woody stem. Cut the remaining cauliflower into small, even-sized florets to ensure uniform cooking.
- Steam the Florets
- Stovetop Method: Place a steamer basket into a large pot with about 1 inch (2.5 cm) of water. Bring to a boil over high heat. Add the florets, cover with a tight-fitting lid, and reduce heat to a simmer. Steam for 8–12 minutes, or until the cauliflower is fork-tender.
- Pressure Cooker Method: Pour 1 cup (240ml) of water into the pot and insert the steamer basket containing the florets. Seal the lid and cook on High Pressure for 4 minutes. Perform a quick release immediately when the timer beeps.
- Drain and Dry (Crucial Step) Drain the water completely. Place the hot cauliflower back into the hot (now empty) pot or onto a clean tea towel. Let it sit for 2–3 minutes to allow excess steam and moisture to evaporate. Note: Removing this excess moisture is the secret to a thick, potato-like consistency.
- Process and Mash Transfer the hot, dried cauliflower to a food processor. Add the softened cream cheese, butter, grated Parmesan, garlic powder, salt, and pepper.
- Blend to Perfection Pulse a few times to break down the florets, then process on high until the mixture is silky and smooth. If using an immersion blender, you can do this directly in a deep mixing bowl.
- Adjust and Serve Taste carefully and adjust salt or pepper if needed. Transfer to a serving bowl and serve warm.
Notes
- Texture Tip: If you accidentally over-steam the cauliflower and it seems watery, place the pureed mash in a saucepan over low heat for 5 minutes, stirring constantly, to cook off the extra liquid.
- Variation: For “Loaded” Keto Mash, top with chopped chives and crumbled bacon bits just before serving.
- Allergy Alert: This recipe contains Milk/Dairy (Butter, Cream Cheese, Parmesan). To make it dairy-free/Paleo, substitute butter with ghee or olive oil, and use a compliant almond-milk cream cheese alternative, though this will alter the flavor profile.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop.
Nutrition Facts (per serving): Calories: 113 kcal | Total Fat: 9 g (Saturated Fat: 5 g) | Cholesterol: 25 mg | Sodium: 290 mg | Total Carbs: 6 g (Fiber: 2 g, Sugars: 2 g, Net Carbs: 4 g (Calculated as Total Carbs minus Dietary Fiber)) | Protein: 4 g | Vitamin C: 75% of Daily Value
These values are approximate and may vary based on ingredients and preparation.