Instant Pot Cauliflower Mashed Potatoes
Instant Pot Cauliflower is the secret to making creamy, low carb mashed potatoes! This delicious, healthy side dish comes together in a snap.
Servings: 4
Calories: 89kcal
Equipment
- Instant Pot or other pressure cooker
Ingredients
- 1 head cauliflower large stem removed
- 1 cup vegetable broth or chicken stock
- 2 tablespoons butter substitute ghee if following Paleo/Whole30
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1-2 cloves garlic optional
Instructions
- Use a sharp knife to carefully cut away the thickest part of the stem and peel off the outer leaves. Wash the cauliflower.
- Pour the stock and set the cauliflower inside the Instant Pot. Season with salt and pepper and add the butter and garlic, if using. Secure the lid and turn to High Pressure for 7 minutes.
- Carefully turn the steam release valve to allow for a Quick Release (manually release the steam).
- Use a potato masher or immersion blender to blend well. Alternately, you can transfer the cauliflower mash to a blender or food processor and blend until smooth. Note: Cauliflower won’t get gummy the way potatoes do with over blending, so feel free to blend away until it’s exactly as smooth as you like it!
Video
Notes
To store: Transfer the mashed cauliflower to an airtight container. Store in the refrigerator for up to 5 days.
To reheat: Stir, then heat in the microwave for 3-4 minutes on high.
Nutrition
Serving: 0.75cup | Calories: 89kcal | Carbohydrates: 8g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 619mg | Potassium: 430mg | Fiber: 3g | Sugar: 3g | Vitamin A: 300IU | Vitamin C: 69mg | Calcium: 32mg | Iron: 1mg
