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Instant Pot Mashed Cauliflower with Garlic and Chives
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Instant Pot Mashed Cauliflower with Garlic and Chives – Creamy, buttery mashed cauliflower combined with plenty of garlic and chives makes for one super flavorful side dish! Mashed cauliflower is the perfect low carb alternative to mashed potatoes, and made in a fraction of the time, thanks to our Instant Pot.
The yummiest cauliflower you’ll ever eat! Cauliflower is cooked in the Instant Pot until soft and then mashed with butter and sour cream. This is an easy and very quick recipe with lots of flavor.
The result is creamy, rich, and so delicious! It’s also gluten free, low carb, and keto – not a bad way to start our Thanksgiving prep. P.S. Don’t forget that Juicy Roast Turkey with Maple Gravy from the other day.
Want bacon and cheese with that cauli-mash? Jot down my other recipe for Instant Pot LOADED Mashed Cauliflower – yummmmm!
My favorite part about this mashed cauliflower deal is that you can have a great side dish in minutes. Literally. Also, this creamy, garlicky mashed cauliflower is much lighter than traditional mashed potatoes, and it just tastes so, so incredibly good!
HOW TO MAKE INSTANT POT MASHED CAULIFLOWER
- Set the Instant Pot to sauté and heat up a bit of olive oil; add 4 mashed garlic cloves and cook for 1 minute, or until garlic is golden brown on all sides.
- Pour chicken broth and mix and stir for 1 minute.
- Place steamer basket inside the Instant Pot and add cauliflower florets.
- Close the lid and set the valve to sealing.
- Set on manual setting and cook on high pressure for 3 minutes; quickly release the pressure and open up the lid half-way. Let stand 3 minutes.
- Drain out the liquid and transfer cooked cauliflower and garlic to a food processor or blender. Add butter, sour cream, and seasonings; pulse until blended and creamy.
- Stir in fresh chives and parmesan. Serve.
Easy Peasy. Don’t wait to make it!
MAKE AHEAD MASHED CAULIFLOWER
Mashed cauliflower can be made up to 3 days in advance.
- Let mashed cauliflower cool completely; transfer it to an airtight container and keep it in the fridge.
- Reheat over low heat or in the microwave. Taste for seasonings and adjust accordingly. Add more butter or sour cream, if needed.
WHAT TO SERVE WITH MASHED CAULIFLOWER
MORE INSTANT POT RECIPES
ENJOY!
Instant Pot Mashed Cauliflower with Garlic and Chives –
Creamy, buttery mashed cauliflower combined with plenty of garlic and chives makes for one super flavorful side dish!
Course: Side Dish
Cuisine: American
Keyword: holiday side dish recipe, instant pot recipe, mashed cauliflower recipe
Servings: 4 serves
Calories: 113 kcal
Ingredients
- 1 large head cauliflower core removed and roughly cut into florets
- 1/2 tablespoon olive oil
- 4 cloves garlic smashed
- 1 1/2 cups chicken broth
- 1/2 tablespoon butter
- 1 tablespoon sour cream
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon fresh ground pepper or to taste
- 1/2 cup freshly grated parmesan cheese
- 1/2 teaspoon chopped fresh chives plus more for garnish
Instructions
Set instant pot to sauté.
Add olive oil to instant pot and heat it up.
Stir in smashed garlic cloves; mix and stir until garlic is golden brown on all sides, about 1 minute.
Stir in chicken broth and cook for 1 minute.
Turn off the "sauté" mode and place steamer basket inside your Instant Pot.
Transfer prepared cauliflower to the basket inside the Instant Pot.
Close the lid and set the valve to sealing.
Set on manual setting and cook on high pressure for 3 minutes.
Use the quick release function to release the pressure. Open up the lid half way and let stand 3 minutes.
Drain out all of the liquid and transfer the cauliflower and garlic to a food processor or blender. You can also put it in a large bowl and use a potato masher.
Add butter, sour cream, salt, and pepper to the blender; process until blended and creamy. I recommend using the pulse function because you have more control over how creamy or chunky you want your mashed cauliflower.
Transfer the cauliflower mixture to a mixing bowl or serving dish.
Stir in parmesan cheese and chives. Taste for seasonings and adjust accordingly.
Garnish with fresh chives and serve.
Recipe Notes
HOW TO MAKE AHEAD
- Let mashed cauliflower cool completely; transfer it to an airtight container and keep it in the fridge for up to 3 days.
- Reheat over low heat or in the microwave.
- Taste for seasonings and adjust accordingly. Add more butter or sour cream, if needed.
WW FREESTYLE POINTS: 2
Nutrition Facts
Instant Pot Mashed Cauliflower with Garlic and Chives –
Amount Per Serving
Calories 113 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 3g 15%
Cholesterol 16mg 5%
Sodium 531mg 22%
Potassium 183mg 5%
Total Carbohydrates 4g 1%
Protein 7g 14%
Vitamin A 3.4%
Vitamin C 16.8%
Calcium 15.7%
Iron 2.6%
* Percent Daily Values are based on a 2000 calorie diet.
Source: https://diethood.com/instant-pot-mashed-cauliflower/
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