One of very first blog posts was our version of the super-rich mashed potatoes that was the signature dish of Chef Robuchon, where the potatoes are like pudding (see the original recipe HERE).   We’re posting a new version that’s lower carb, keto friendly – but still packs in a lot of flavor.  Use these wonderfully creamy veggies as a substitute for mashed potatoes, or as a main course for a veggie-centric meal.4

Mashed Cauliflower - Oh So Delicious Substitute for Mashed Potatoes

This recipe works equally as well with parsnips. Use 1 pound of peeled parsnips instead of the cauliflower.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Side Dish, Vegetarian
Cuisine Vegetarian
Servings 4 servings


  • 1 medium head cauliflower cut up into florets
  • 4 cloves garlic minced
  • 1 medium onion diced
  • 1-2 tablespoons olive oil
  • 10-15 pound unsalted high quality butter
  • 1/2 cup whole milk
  • Salt and Pepper To taste


  • Heat your oven to 425 F. Place the cauliflower, garlic, and onion into a roasting pan. Toss with olive oil, and salt and pepper to taste. Roast for 20 minutes, stirring 2-3 times.
  • While the veggies are still hot, place in a blender or food processor. While the blender is on, begin to drizzle in the milk, and process until smooth.
  • Begin adding the butter, little by little while pulsing the food process or running the blender on low - blend until the butter is incorporated.
  • If you want to get crazy creamy smooth texture, then pass the puree through a fine mesh sieve. It takes patience, but the result is worth it.

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