Easy, Buttery Cauliflower Mash

Our feasting holidays are right around the corner, and with them an avalanche of beloved carbs. For most, it’s simply not Thanksgiving without maple or marshmallow sweet potatoes, mounds of mashed potatoes and stuffing of one stripe or another crowding the table. Though we welcome this annual spread, you might want to make a little breathing room on that groaning board with this Buttery Cauliflower Mash. Simple to prepare, it’s a tasty twin to mashed potatoes, while offering a lighter spin on traditional spuds. With just four ingredients, the dish needs little prep and cooking time is quick. Delicious as is, the mash also takes well to herbs and cheese — Kerrygold Cashel Blue Cheese beautifully accents the natural flavor of the cauliflower; and chives or dill add a bright note. Whether as a player on your holiday table or as simple weeknight side, this dish will have you loving “mash” in a whole new way.

  • 1 large cauliflower head (7-8 cups), trimmed into florets
  • 2-4 tablespoons Kerrygold Salted Butter
  • 1/2-1 cup sour cream or Greek yogurt
  • Salt and pepper to taste
  • Optional:
  • 1/4 cup (or more to taste) Cashel Blue Farmhouse Cheese, crumbled
  • 2 tablespoons minced chives or dill

Steam cauliflower florets until quite tender, about 10-15 minutes

Transfer cauliflower to food processor or potato masher

Begin processing with 2 tablespoons butter and ¼ cup sour cream or yogurt

Add more yogurt or butter if needed to help mixture come together and balance flavor

Process until mixture resembles mashed potatoes; make it as smooth or lumpy as you like

Add salt and pepper to taste

If adding Cashel Blue Farmhouse Cheese, incorporate with the sour cream and butter.  Again, adjust the amount of cheese to your taste.
Once mixture is ready, stir in most of the herbs, sprinkling the remainder over the top.


In place of the Cashel Blue Farmhouse Cheese, process with ½ cup grated Kerrygold Skellig Cheese or Aged Cheddar cheeses, and add plenty of black pepper

Stir in 2-3 tablespoons caramelized onions and a generous grind of black pepper

Reserve 2 tablespoons of the butter. Once the mash is ready, brown the butter and drizzle over the top of the dish. Sprinkle with minced chives.


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