Mashed (Cauliflower) “Potatoes”

Image of Caroline Chambers
Rated 4.5 based on 3 customer reviews
Mashed (Cauliflower) “Potatoes”
Mashed (Cauliflower) “Potatoes”


  • 1 large head cauliflower, cut into florets
  • 2 cloves garlic
  • 2 sprigs fresh thyme
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon onion powder
  • 1½ cups water
  • 1 tablespoon unsalted butter, cut into 4 pieces


For best results, we recommend using:


  1. Place cauliflower, garlic cloves, thyme springs into your pressure cooker steamer basket; season with salt, black pepper, and onion powder.
  2. Pour water into the pot of your pressure cooker. Place steamer rack over the water. Set steamer basket onto rack. Place steamer basket onto rack.
  3. Lock pressure cooker lid in place, set steam vent handle to Sealing, and select Pressure Cook on High for 4 minutes. Allow pressure to release naturally.
  4. Remove steamer basket and trivet from the pressure cooker. Drain water from the pot and return to pressure cooker base.
  5. Remove and discard thyme sprigs from the basket and pour cauliflower into the drained pot.
  6. Purée cauliflower using an immersion blender fitted with the blade attachment until smooth, 30 to 60 seconds.
  7. Stir butter into cauliflower to melt.
Mealthy tip:

Want to save time? Buy a bag of pre-cut cauliflower. Prefer to save money? Cut it up yourself! Both are great options depending on your lifestyle.

If you don't have an immersion blender, use a hand mixer! Make sure to not over mix.


4.5out of 5 Stars

(3 Reviews)

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What others are saying

Image of Caro Hodgin

Caro Hodgin says:

So flavorful, you really don't miss the potatoes at all.

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Paige Allison says:

Made these for food prep for the week. First, you have to sauté in batches as using the amount of ground beef makes too many meatballs to do all at once. I also used more oil which is fine as they were sticking to the bottom. At first I thought that the 1/3 c of water in the recipe was an error, but after the meatballs were browned and on a plate, I added the water and scraped all the stuck on meat off the bottom of the pot and rinsed it out. Put them all back in, added the water and the jar of sauce and they cooked fine. Just know you have to cook in batches when browning and be sure to scrape whatever sticks to the bottom off before you close the lid or your pot won’t come to Pressure. They taste pretty good but I also added more of the seasonings it called for.

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Ronald Mandigo says:

Very happy with the cauliflower mash potatoes, they came out great just like mashed potatoes.