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Slow Cooker Cauliflower Mashed Potatoes Recipe made creamy, buttery and lighter without taking up space on a busy stove. | ifoodreal.com

Slow cooker cauliflower mashed potatoes would come in handy during the holidays or any other gatherings. It gives everyone an option to have a lighter meal and yet not to be a burden for a cook. Usually kids and men prefer the real deal and girls going gladly for cauliflower mashed potatoes, and guys using it as a side to mashed potatoes.

I don’t think kids will ever switch and that’s OK.

I have prepared cauliflower mashed potatoes numerous times, and I truly love them. They are creamy, fluffy and butter covers up majority of cauliflower taste. Using slow cooker, turned up same results and today I will share how it went.

How to Make Slow Cooker Cauliflower Mashed Potatoes

Slow Cooker Cauliflower Mashed Potatoes Recipe made creamy, buttery and lighter without taking up space on a busy stove. | ifoodreal.com
  • I decided that 4 lbs of cauliflower is the perfect amount for a table full of turkey, salads, stuffing and mashed potatoes.
  • Remove the leaves, rinse and chop into large pieces. Discard the cores – I felt like they are not worthwhile.
Slow Cooker Cauliflower Mashed Potatoes Recipe made creamy, buttery and lighter without taking up space on a busy stove. | ifoodreal.com
  • Add cauliflower and garlic to a slow cooker. Garlic adds flavour, we don’t discard it but rather puree with cauliflower later.
  • Add enough cold water to cover cauliflower, I can’t stress this point enough. Stir with a spoon to help cauliflower “sink”. If you don’t, cauliflower will turn brown and that is not something tasty, trust me.
  • Drain cauliflower really well, in a colander! Don’t be lazy and try to drain it with a lid tiny bit open on the pot. It will mess up cauliflower mashed potatoes’ consistency.
  • And last but not least, be patient and puree cauliflower for 4-5 minutes, it will come around.

Slow Cooker Cauliflower Mashed Potatoes

Yield: 6 servings

MY LATEST RECIPES

Serving Size: 1/2 - 3/4 cup

Slow Cooker Cauliflower Mashed Potatoes

Ingredients

  • 4 lbs cauliflower (2 medium heads)
  • 3 large garlic cloves
  • 3 tbsp butter
  • 1 tsp salt*
  • Handful of chives, finely chopped
  • Cold water

Directions

  1. Remove outer leaves, wash and chop into large pieces cauliflower (discard the cores).
  2. Add to a large slow cooker, along with garlic and enough water to cover (stir to make sure no cauliflower is sticking out). Cover and cook on Low for 8 hours or on High for 4 hours.
  3. Drain cauliflower (and garlic - do not discard) in a colander really well (otherwise mashed cauliflower consistency will be off), return to a slow cooker, and add butter and salt. Stir to let butter melt faster and puree with an immersion blender until smooth. Be patient, it will take 4-5 minutes because cauliflower has no starch unlike potatoes.
  4. Add chives, stir and serve like you would serve mashed potatoes.
  5. Storage Instructions: Refrigerate covered for up to 1 day. Cauliflower mashed potatoes taste best consumed within 24-36 hours.

Notes

*Add more salt to taste if using unsalted butter (I used salted).

http://ifoodreal.com/slow-cooker-cauliflower-mashed-potatoes/

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2 Comments

  1. Olga Gav

    💗 I’m going to make this! I completely agree that men and children would rather eat actual mashed potatoes. It doesn’t matter how I hide cauliflower my boys can taste it. That also includes the husband. Lol I don’t mind the flavor of cauliflower so I’ll eat it prepared anyway. I’m surprised at the texture you were able to get. It honestly looks just like mashed potatoes. 👌🏻

    Reply
    • Olena

      Someone on Instagram suggested next time to replace butter with goat cheese and kids will like cauliflower mashed potatoes then. I will try.
      Yep, just gotta be patient and puree for 5 minutes.

      Reply

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