Want styling and recipe tips? Subscribe Now!
cauliflower cream cheese mash potatoes

Cauliflower Cream Cheese Mash Potatoes

My first recipe for this year’s Thanksgiving meal plan is the cauliflower cream cheese mash potatoes.  While the menu consists of cauliflower mash potatoes, green beans almondine, cornbread muffins, moroccan spice rub chicken and pumpkin pie it’s packed with flavor.  

Over the summer while I was on my way to visit some friends, I decided to pick up a few things for dinner.  Nothing too fancy but easy to pull together.  So I grabbed a roasted chicken, some fresh spinach, pine nuts and a small bag of potatoes.  The plan was to make mashed potatoes but they had no milk, half and half or heavy whipping cream.  The only dairy they had in the fridge was some cream cheese, so I was like what could we lose.  Can I tell you those were the best mash potatoes I ever made.  Hence it inspired me to give it a whirl with cauliflower.  Riced cauliflower is my standard substitute for any rice or potato dish.  Last Thanksgiving I made a cauliflower mac and cheese that was oh so yummy!  

It should be noted that the cream cheese adds a nice smooth element to the mash.   But when the sharp cheddar cheese and green onions get added in it’s a match made in heaven.  Now if you like creamy mash potatoes, I recommend a food processor or emulsion blender.  If you like them more chunky, then a regular old fashion potato masher with a little more work will get the job.

Finally if you want to start shopping early here is a list of all the ingredients you’ll need for this Thanksgiving meal.

Cauliflower Cream Cheese Mash Potatoes
24 oz bag cauliflower rice
3-4 green onions diced
4 oz sharp cheddar cheese
4 tbsp cream cheese
1 tsp garlic powder
½ tsp salt
½ tsp black pepper

Moroccan Spiced Rub Chicken w/Lemon Preserves
4-5 lb Whole Chicken
1 tbsp ground cumin
1 tbsp chili powder
1 tbsp monkfruit golden sugar substitute
½ tsp black ground pepper
1 ½ tsp kosher salt
½ tsp cinnamon
½ tsp caraway seeds
2 tbsp olive oil
Casablanca moroccan preserved lemons

Cornbread Muffins
1 cup almond flour
1 tsp baking powder
2 eggs
¼ cup melted butter
1 tbsp water
2 tbsp cream cheese
1 tsp monkfruit classic
½ tsp corn extract 

Keto Pumpkin Pie Filling
⅔ cup Allulose sugar substitute or monkfruit
1 ¼ cup heavy whipping cream
1 tsp vanilla extract
1 tsp ginger
Pinch ground cloves
½ tsp kosher salt
½ tsp nutmeg
1 ½ tsp cinnamon
3 eggs
1 15 oz can pumpkin puree

Pie Crust
5 tbsp coconut flour
1 cup almond flour
3 ½ oz unsalted grass fed butter
½ tsp guar gum powder
1 egg
½ tsp kosher salt
¼ cup cream cheese
2 tsp apple cider vinegar
½ tso lemon zest

Green Beans Almondine
1 lb green beans
2 tbsp unsalted butter
¼ cup raw sliced almonds
2 medium shallots
2 medium garlic cloves minced
Lemon zest (1 lemon)
Kosher salt
Ground pepper
4-5 slices bacon


Cauliflower Cream Cheese Mash Potatoes

  • Author: Andie Cumber
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 9 1x



24 oz bag cauliflower rice
1 cup of water
3-4 green onions
4 oz sharp cheddar cheese
4 tbsp cream cheese
1 tsp garlic powder
½ tsp salt
½ tsp black pepper


  • Place a cup of water in a pot and bring to a boil.  
  • Add the cauliflower rice to the boiling water and cook for about 7 minutes or until tender
  • Drain the water then add the cauliflower to a food processor and blend until creamy
  • Put the cauliflower back into the pot then add the garlic powder, cream cheese, cheddar cheese, green onions, salt and pepper.  
  • Cook on low stirring until the cheese has melted


  • Serving Size: 1/2 cup
  • Calories: 101
  • Sugar: 0.776g
  • Sodium: 352mg
  • Fat: 7g
  • Saturated Fat: 4g
  • Unsaturated Fat: 1g
  • Carbohydrates: 2 Net Carbs
  • Fiber: 0.482g
  • Protein: 6g
  • Cholesterol: 23mg