Slow Cooker Cauliflower Mashed Potatoes made creamy, buttery and lighter without taking up space on a busy stove.
Author:Olena of ifoodreal.com
Prep Time:7 minutes
Cook Time:4 hours
Total Time:4 hours 7 minutes
Yield:6 servings 1x
4 lbs cauliflower (2 medium heads)
3 large garlic cloves
3 tbsp butter
1 tsp salt*
Handful of chives, finely chopped
Remove outer leaves, wash and chop into large pieces cauliflower (discard the cores).
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.
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.
Add chives, stir and serve like you would serve mashed potatoes.
Store: Refrigerate covered for up to 1 day. Cauliflower mashed potatoes taste best consumed within 24-36 hours.
*Add more salt to taste if using unsalted butter (I used salted).
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