Slow Cooker Cauliflower Mashed Potatoes
Slow Cooker Cauliflower Mashed Potatoes made creamy, buttery, and lighter without heavy cream! Delicious low carb side dish.
Servings: 6 servings
Calories: 129kcal
Ingredients
- 4 lbs cauliflower 2 medium heads
- 3 large garlic cloves
- 3 tbsp butter
- 1 tsp salt
- Handful of chives finely chopped
- Cold water
Instructions
- Remove outer leaves, wash and chop cauliflower into large pieces. 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, add butter and salt, and stir to let butter melt faster.
- 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.
Video
Notes
- 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).
Nutrition
Serving: 2scoops | Calories: 129kcal | Carbohydrates: 16g | Protein: 6g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 529mg | Fiber: 6g | Sugar: 6g