Healthy Garlic and Chive Instant Pot Cauliflower Mashed Potatoes

Up close view of a bowl of cauliflower mashed potatoes with a spoon inside.

5 from 1 vote

Healthy Garlic and Chive Instant Pot Cauliflower Mashed Potatoes

These creamy cauliflower mashed potatoes will give even the best mashed potato recipe a run for its money. They are deliciously smooth, a healthy alternative to the classic, and loaded with garlic, chive, and buttery flavors. Made in an Instant Pot, they come together in no time at all and make the perfect holiday side dish. Easily made dairy free and Whole30 too.

Prep Time10

Cook Time7

Total Time17

Course: Side Dish

Cuisine: American

Keyword: healthy cauliflower mash, Instant pot cauliflower mash, Whole30 mashed potatoes

Servings: servings

Calories: 49kcal

Author: Ansley Beutler

Ingredients

1 head cauliflower large, chopped into florets
2 garlic cloves
1 cup vegetable broth
1 teaspoon garlic powder chopped
½ teaspoon black pepper
1 teaspoon sea salt plus more to taste
2 tablespoon butter sub. vegan butter or ghee
1 tablespoon chives finely chopped

US Customary - Metric

Instructions

Place the cauliflower florets in an Instant Pot along with the chopped garlic cloves and vegetable broth. Secure the top on the Instant Pot and use the manual setting to cook on high pressure for 7 minutes. Once it's done, use the quick release valve to release the pressure.
Use a slotted spoon or ladle to place the cooked cauliflower florets into a food processor or blender. The florets should be soft and damp. Discard any excess broth left behind in the Instant Pot. Add the garlic powder, pepper, sea salt, and butter to the mixer. Blend on high until smooth and creamy. This will take a minute or two. Scrape down the sides if needed to make sure there are no clumps and lumps.
Spoon the mashed cauliflower into a serving bowl and sprinkle the chives over top along with ½ tablespoon butter if desired.

Notes

Food processor alternative : Use a blender or immersion blender to mash up the cauliflower. If using an immersion blender you can do this in the Instant Pot. Just drain out the excess broth and water before blending.

Storing : Allow the mash to cool down all the way before storing in an airtight container. This will help reduce condensation which can add water the dish. Store in the fridge where they will keep for 4 days. Heat in a pot on the stove or in the microwave when ready to enjoy.

Nutrition