Mock Mashed Potatoes (Including Twice Baked!)

In our attempt to eat lower carb most of the time, Garrett and I have tried some real duds, but sometimes we’ve come across a recipe that just blows the rest out of the water.


This time it was Mock Mashed Potatoes…made with cauliflower! We both agreed that these were actually better than real potatoes. They have the same fluffy texture, but with an awesome flavour. I plan to make some of this for our Thanksgiving dinner.


What you’ll need:

  • 1 large head of Cauliflower
  • 1 tbsp Cream Cheese
  • 1/4 cup Grated Parmesan Cheese
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Salt
  • Dash of Cream (if needed)
  • Pepper to Taste


Cut the cauliflower into florets and steam for 10-15 minutes or until soft and tender. Drain any moisture out.


Toss the cauliflower into the food processor while it is still hot. Add in the cream cheese, parmesan cheese, garlic powder, salt and pepper. Puree until smooth.


I like to add a little more freshly ground black pepper or maybe some fresh chives to the top as well. But if you really want to get crazy, you can make “twice baked” mock mashed potatoes.


Twice Baked Mock Potatoes

Spread cauliflower mixture in a lightly greased casserole dish and sprinkle top with 1/2 cup shredded cheddar cheese and 2 pieces of cooked bacon, crumbled.


Bake at 350°F until the cheese has melted, about 10-15 minutes. Top with fresh chopped chives before serving.


Printable Version

Get the latest posts and my monthly newsletter in your inbox!

* = required field

powered by MailChimp!


  1. Anonymous says

    I tried your idea, but with a little differnt twist. No bacon, no cheese, and that included cream cheese.

    Had mashed spud left overs, used a 1/2 head of Cauliflower and used the rest of what you mentioned with diced fresh chives mixed in, plus some milk and crushed corn flakes.

    Was a amzing topper for Shepherds pie, made with ground turkey, 1 can of cream corn, 1 can corn (water drained), 1 can of mushroom soup, splash of milk, and 1/2 boiled fresh veggies….carrots, Brock’olly, colly’ya know the rest:), 1 diced onion, and frozen peas.

    Minutes before done I brushed a bit of olive oil on top with crumbeld low salt ritz crackers and set over to broil, once broun let cool 10 minutes.

    Ted, Vancouver Island

Leave a Reply

Your email address will not be published. Required fields are marked *