Slow Cooker Cauliflower Mashed Potatoes

5 from 1 reviews

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

  • Author: Olena of
  • Prep Time: 7 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 7 minutes
  • Yield: 6 servings 1x
  • Category: Side Dish
  • Method: Slow Cooker
  • Cuisine: North American


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


  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.

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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