Slow Cooker Cauliflower Mashed Potatoes
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Disclosure: This post is sponsored by the Crock-Pot® brand. As always, I only partner with brands that I love and truly believe in, allowing me to create more quick and easy recipes to get us through the week without breaking the bank. All opinions expressed are my own.
BEST EVER mashed potatoes made right in your crockpot! Save on oven space! You won’t even taste the cauliflower!
If you’re in need of the perfect mashed potatoes this holiday season, look no further.
Because this recipe is absolutely perfect.
For starters, you make it in a Crock-Pot® 6-Quart Programmable Cook & Carry™ Slow Cooker.
Which means this travels very well. With hinged locking lids and carrying handles, there’s no leaking and no repacking here.
Simply cook your dish for 6-7 hours, unplug, and travel to your desired destination. It will keep perfectly.
And guys. There’s more than potatoes here. We have cauliflower sneaked in too. Except you won’t taste it. At all.
People will think it’s just the best mashed potatoes ever, just with half the calories.
So we won’t need our stretchy pants here.
I mean, maybe we do. Because I’ll have 5 different kinds of pies at my Thanksgiving this year.
Slow Cooker Cauliflower Mashed Potatoes
Ingredients
- 2 ½ pounds Yukon gold potatoes, peeled and cubed
- 1 shallot, minced
- 3 cloves garlic, minced
- 2 tablespoons unsalted butter
- Kosher salt and freshly ground black pepper
- 1 head cauliflower, cut into small florets
- 1 cup vegetable stock
- 1 5.2 ounce package garlic herb cheese, crumbled
- ½ cup half and half
- ¼ cup chopped fresh chives
Instructions
- Lightly coat the inside of a 4-qt slow cooker with nonstick spray. Place potatoes, shallot, garlic and butter into the slow cooker; season with salt and pepper, to taste. Without stirring, top with cauliflower and vegetable stock.
- Cover and cook on low heat for 6-7 hours, or until tender.
- Remove potato mixture from the slow cooker and drain excess liquid before returning to the pot. Stir in garlic herb cheese and half and half.
- Using an electric mixer fitted with the paddle attachment, blend potatoes and cauliflower until light and fluffy, about 2-3 minutes. If the mixture is too thick, add more half and half as needed until desired consistency is reached. Stir in chives; season with salt and pepper, to taste.
- Serve immediately.*
Notes
Did you make this recipe?
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I’ve made this a couple of times in the slow cooker and it is delicious! Was wondering if this can this be made in the Instant Pot? If so, what would the cooking time be then?
Could you please tell me how many calories is this recipe? I have your meal prep book as well and couldn’t find the calories listed for it.
Btw I have used your meal prep cookbook for 2 weeks now and have lost weight and the scale is still going down.
Thanks you!
Hi Kim! We’re so happy to hear the cookbook is working out so well for you!
Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, we recommend using free online resources at your discretion (you can Google “nutritional calculator”). Hope that helps!
I have to admit I did not try this, but I know it is going to be great. I do have a question. Someone asked if this could be made the night before, and the answer was yes. I am just curious if make the night before how do you heat it up. Love your recipes.
You can reheat in the microwave or low and slow in the oven. 🙂
You can read more about it here.
Could I use baby reds instead? Any cheese substitute for lower calories? Any other ways to cut calories in this??
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
Do you think I could make these a day or two in advance of serving?
Yes, absolutely. It reheats very well.
Awesome! Want to try it for Christmas Eve but that day is too crazy – love being able to make some dishes ahead of time!
I’ve heard that to peel potatoes easier, you boil them until tender and then they slide right off.
If they’re already tender, will that affect the slow-cooker process? Otherwise, how do you dice a solid potato?
Thank you!
For the already tender potatoes, unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications. As for the solid potato, I recommend a sharp kitchen knife, cut the potato in half lengthwise, and then into slices and cubes from there. I hope that helps!
You can dice uncooked potatoes using a sharp knife.
This looks amazing! Can’t wait to try this recipe!
Yum! This sounds easy and delicious 🙂
Can the half and half be replaced with milk?
Yes.
This looks so good! Can this be cooked on HIGH for 3.5 hours instead and get the same flavors?
Yes, absolutely.
Could you cook this recipe on high to reduce time?
Yes, absolutely.
Can you do it without potatoes?
Unfortunately, without further recipe testing, I cannot speak for the consistency and end result if the potatoes are omitted. Sorry!
Can these be mixed by hand? We don’t own an electric mixer.
Yes, of course, but you may need some elbow grease! 🙂
I had cauliflower mash for the first time last week, and was surprised by how amazing it tastes!
Paige
http://thehappyflammily.com
Wow that is one gorgeous looking mash! Never even thought about using a slow cooker for it (:
Girl, all your recipes kick ass. I’ve tried dozens and they never disappoint. I do have a question about these potatoes. What can I use as an alternative to an electric mixer with paddle attachment?
Do you have a food processor or blender?
A hand mixer should do the trick!
What kind of garlic herb cheese did you use? Is this cream cheese? Or a block style cheese?
Also, could I use the remaining vegetable broth instead of extra half and half cream if more moisture is needed to cut the calories?
Thanks! Recipe sounds delicious!
Boursin would work very well here. And yes, vegetable broth should work just fine!
Is the garlic herb cheese something like Boursin?
Yes, Boursin is perfect!
Hi! I was wondering if this would freeze well after cooking? Also thinking of making this as a topping for shepards pie.
Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself. Please use your best judgment for freezing and reheating.